Curried Pumpkin Mushroom Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Mushrooms - sliced
1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Curry powder
3 cups	711ml	Chicken broth
1		Pumpkin puree - (16 oz) - see * Note
1 tablespoon	15ml	Honey
1		Freshly-grated nutmeg
		Salt - to taste
		Freshly ground black pepper - to taste
1 cup	237ml	Whipping cream
2 tablespoons	30ml	Chopped green onions or chives - (optional)
		Creme fraiche - (optional)

Recipe Instructions

* Note: Be sure to buy plain pumpkin, not spiced pumpkin pie filling.

In a large, heavy saucepan, cook the mushrooms and onion in the butter, stirring over moderate heat, for 3 minutes. The onion should be soft but not brown. Add the flour and curry powder and cook over low heat, stirring constantly, for 5 minutes.

Remove pan from the heat, add the stock while whisking. Stir in the pumpkin, honey, nutmeg and salt and pepper to taste. Simmer soup, stirring occasionally for 15 minutes. The recipe can be made ahead to this point.

When ready to serve, heat the soup, and stir in the whipping cream. Heat until the soup is hot, but not boiling. Garnish with green onions or chives if desired or even a dollop of creme fraiche.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 245 calories 20 g fat (12 g saturated fat; 73 percent calories from fat); 15.2 g carbohydrates; 66 mg cholesterol; 355 mg sodium; 5 g protein; 3 g fiber.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.