Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 157
  • Fat:
  • 8 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 26 mg
  • Sodium:
  • 686 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 3 g
  • Protein:
  • 7 g
Contest Winning Recipe

Curried Pumpkin Soup

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

SERVINGS

7

CATEGORY

Soup

METHOD

Other stovetop

PREP

20 min.

TOTAL

20 min.

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) solid-pack 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

DIRECTIONS

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. Yield: 7 servings.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008