Pumpkin Mushroom Soup Recipes

BEST CURRIED PUMPKIN SOUP

Best Curried Pumpkin Soup image

I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives

Steps:

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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

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

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

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)

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.

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