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

Time 53m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

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

*** Explore more Pumpkin Mushroom Soup Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #bisques-cream-soups #soups-stews #vegetables #easy #fall #winter #dietary #seasonal #low-calorie #comfort-food #low-carb #mushrooms #low-in-something #taste-mood