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Curried Pumpkin Soup

This is one of our favorite fall recipes. I’ve been making it for a few years now, but I’m not sure where it originally came from. If you know the source, drop me a line and let me know!

Anyway, make sure to get pumpkin and not pumpkin pie mix to make this soup. It’s an easy mistake to make, and the results end up being pretty gross. I highly recommend adding the sour cream and chives to this soup – it really heightens the flavor.

Curried Pumpkin Soup

Curried Pumpkin Soup

Serves 6

2 tablespoons butter
8 ounces mushrooms, sliced
¼ cup onion, chopped
2 tablespoons all purpose white flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
12 ounce can evaporated milk
sour cream
chives, chopped

Melt butter in a large saucepan; add mushrooms and onion, and cook until tender, stirring often.

Stir in flour and curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened.

Stir in pumpkin and next 4 ingredients; reduce heat, and simmer 10 minutes, stirring occasionally. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.

MacGourmet Rating: 5 Stars

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