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Curried Pumpkin Soup Recipe

Curried Pumpkin Soup Recipe photo by Taste of Home

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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

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Curried Pumpkin Soup Recipe

Prep/Total Time: 20 min.

Yield: 7 Servings

20 20

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.

Nutritional Facts 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 686 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Curried Pumpkin Soup in Taste of Home October/November 2000, p25

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Reviews for Curried Pumpkin Soup

Curried Pumpkin Soup

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Reviewed on Dec. 22, 2011 by Shalan1234

This has become a family favorite. The curry is mild and definitely isn't overwhelming. It's a great autumn/winter dish!

Reviewed on Oct. 19, 2011 by EJeannie

First saw this recipe in Taste of Home a few years back. My husband and I love it. Have served it to company many times. Everyone loves it. Have extra vegetable stock on hand if you need to thin.

Reviewed on Oct. 16, 2011 by Juliev320

I've made this recipe numerous tomes and love it. Today I am going to use the extra juice from making fresh pumpkin filling in place of some of the broth

Reviewed on Sep. 06, 2011 by destine

My husband who doesn't like mushrooms loves this soup. I make it every year during the fall and winter seasons. I don't make any changes. It is perfect the way it is in my opinion.

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