Best Curried Pumpkin Mushroom Soup Recipes

Curried Pumpkin and Mushroom Soup image

Provided by Sackville

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 lb mushroom, thinly sliced
1 1/2 cups chopped onions
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken stock or 4 cups vegetable stock
1 1/2 tablespoons curry powder
4 cups pumpkin puree or 4 cups pumpkin pie filling
3 tablespoons brown sugar
1/2 teaspoon nutmeg
3 cups whipping cream (if you want to cut the fat) or 3 cups 2% low-fat milk (if you want to cut the fat)

Steps:

Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
Add flour and curry powder and blend, stirring for five minutes.
Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
Transfer to a blender and purée until smooth.
Add milk or whipping cream.
Reheat until hot.
For Vegetarian use the vegetable stock.

CURRIED PUMPKIN AND MUSHROOM SOUP image

Yield 6 cups

Number Of Ingredients 9

1/4 cup butter
1 cup chopped onion
3 cups heavy cream
1 teaspoon curry powder
1/2 lbs. sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon crushed fresh red pepper
1 3/4 cups thick fresh pumpkin puree
1/2 cup honey

Steps:

Melt butter in a large saucepan. Saute onion until soft, but not brown. Stir in cream, curry, salt, and red pepper. Simmer for 20 minutes. Stir in pumpkin, mushrooms, and honey. Simmer for 5 minutes. Soup may be prepared in advance and reheated just before serving.

CURRIED PUMPKIN MUSHROOM SOUP TURBACK'S image

Number Of Ingredients 10

1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 T. butter
2 T. flour
1 T. curry powder
3 cups chicken stock
1-lb. can pumpkin puree
1 T. honey
pinch of freshly grated nutmeg
1 cup heavy cream

Steps:

Cook mushrooms and onion in butter, over moderate heat, for 3 mins or until onion is softened. Add flour and curry and cook over low heat, stirring constantly, for 5 mins. Remove pan from heat and add stock in a stream, whisking, and stir in honey, pumpkin, nutmeg, and salt and pepper to taste. Simmer, stirring occasionally for 15 mins, add cream and reheat soup without boiling. Makes about 6 cups and can be doubled easily.

CURRIED PUMPKIN MUSHROOM SOUP image

Yield 6 servings

Number Of Ingredients 11

1/2 lb. mushrooms, sliced
1/2 c. chopped onions
2 T. butter
2 T. flour
1/2 to 1 T. (fresh) curry, yes, break down and buy it new every year!
3 c. chicken broth
1-lb. can of pumpkin
1 T. honey
dash/nutmeg
salt & pepper to taste
1 c. evaporated milk

Steps:

Sautee mushrooms and onion in butter. Add flour and curry; stir. Gradually add broth. Add all but milk and cook, stirring, for 10-15 minutes. Add milk and heat through without boiling. May top with sour cream or yogurt.