Best Pumpkin Mushroom Soup Recipes

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CURRIED PUMPKIN AND MUSHROOM SOUP



Curried Pumpkin and Mushroom Soup image

I had this thick and savoury soup at a dinner party one night. There wasn't a spoonful left by the end of the night!

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



CURRIED PUMPKIN AND MUSHROOM SOUP image

Categories     Soup/Stew     Vegetable     Vegetarian     Simmer

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



CURRIED PUMPKIN MUSHROOM SOUP TURBACK'S image

Categories     Soup/Stew     Vegetable     Thanksgiving

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



CURRIED PUMPKIN MUSHROOM SOUP image

Categories     Soup/Stew     Mushroom     Appetizer     Sauté     Thanksgiving     Quick & Easy     High Fiber

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.

PUMPKIN MUSHROOM SOUP



Pumpkin Mushroom Soup image

This soup is so good and comforting. I doesn't really taste like pumpkin. It has just the right amount of sweetness. You can use evaporated milk instead of the cream.

Provided by Bellinda

Categories     Vegetable

Time 53m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 onion, chopped
1 lb mushroom, sliced
3 -4 tablespoons flour
2 teaspoons curry
1/2 teaspoon nutmeg (or 1/2 tsp allspice)
3 -4 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
salt and pepper
1 cup whipping cream
parsley (optional)
sour cream (optional)

Steps:

  • Sautée the onions and mushrooms in the butter until soft.
  • Sprinkle on the flour and stir.
  • Add the honey,salt, pepper, curry and nutmeg.
  • Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
  • Stir in the cream and heat through, don't boil.
  • Taste and reseason!
  • Garnish with sourcream and parsley.

Nutrition Facts : Calories 405.3, Fat 29.9, SaturatedFat 18, Cholesterol 96.8, Sodium 938.5, Carbohydrate 28.3, Fiber 5.6, Sugar 12.1, Protein 10.8

PUMPKIN MUSHROOM SOUP



PUMPKIN MUSHROOM SOUP image

Categories     Soup/Stew

Yield 3 quarts

Number Of Ingredients 11

1 1/2 cups finely chopped onion
1/4 cup butter
Scant 1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ginger
1/2 tsp nutmeg
3 cans 10 1/2 oz chicken broth
1 can 28 oz prepared pumpkin
2 cups whole milk
1/2 lb fresh mushrooms, sliced

Steps:

  • In a large Dutch oven, saute onions in butter until translucent. Stir in dry ingredients until mixture bubbles. Add chicken broth and pumpkin. Cook 10 to 15 minutes. Run soup through a blender and return to the dutch oven. Add milk to pumpkin mixture, bring to a boil. Reduce heat, add mushrooms and simmer until mushrooms are soft. Garnish with sour cream and croutons, fresh parsley.

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