Curried Pumpkin and Mushroom Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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! Ingredients:
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) |
Directions:
1. Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
2. Add flour and curry powder and blend, stirring for five minutes.
3. Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
4. Transfer to a blender and purée until smooth.
5. Add milk or whipping cream.
6. Reheat until hot.
7. For Vegetarian use the vegetable stock.
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