Best Curried Pumpkin Soup Recipe
- 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
- 1. 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.
1 cup: 157 calories, 8g fat (5g saturated fat), 26mg cholesterol, 686mg sodium, 18g carbohydrate (12g sugars, 3g fiber), 7g protein.
Reviews for Best Curried Pumpkin Soup
"I did a mash-up of this recipe and a Weight Watchers recipe. I omitted the mushrooms (not a fan) and the evaporated milk, instead opting for using one 15oz can of drained and rinsed Navy Beans, and swapped the veggie broth with chicken broth (as I had no veggie broth on hand). When the soup was cooked, we pureed the soup in small batches to give it a "creamy" consistency closer to what it would have had with the milk. Loved the flavor profile - perfect blend of savory and sweet with just enough spicy kick...will definitely be sure to try the soup with the evaporated milk at least one time to compare!"
"Great flavorful soup. I omitted the honey because I don't care for sweet soups, used a full teaspoon of curry powder and more mushrooms. I also added 1/4 teaspoon cayenne and 1/2 teaspoon ground ginger and I substituted coconut milk to make it vegan. Thanks very much."
"I have made this soup for Thanksgiving since receiving my Oct/Nov 2000 issue. However, I make my vegie broth using vegetable bullion paste and make it a tiny bit strong...then I omit the salt and honey and use half and half instead of the evaporated milk. For a thicker soup I reduce the broth liquid by 1/2 a cup."
"Really is the best pumpkin soup recipe! I didn't have that many muchrooms (about half) so made up the difference with grated parsnips and added a very little ground ginger too. Great! :-)"
"This was too sweet for me. I think using real pumpkin instead of canned pumpkin could make a difference."
"My family absolutely loves this soup. It is very savory. I add a little extra curry powder to mine."
"I doubled this recipe to bring to a church thing. The whole pot was empty when we left. I got quite a few compliments on the soup too. It turned out very good."
"This soup is awesome! I have been making it since it first appeared in 2000. I always get compliments. The only change I made was adding cinnamon instead of nutmeg as I do not care for nutmeg. Will continue to make this again and again!"
"This was a great soup. I didn't have time to chop onions, so I used onion powder. My hubby won't eat mushrooms, so I omitted those. So, the soup ended up as more of a puree soup, but it was still very good. One day I want to try making it again with the solid ingredients. I actually made this in the slowcooker on low, adding the evaporated milk and turning the cooker to high a few minutes before serving."
"Excellent! Definitely one to add to your Thanksgiving repertoire."
"This is an excellent soup."
"Made this many times and always with rave reviews. People are surprised it's pumpkin while they are asking for seconds....."
"I've made this numerous times and it is always a winner. easy to make, too. Sometimes I add a dollop of sour cream in each bowl"
"This is a wonderful soup!"
"This has become a family favorite. The curry is mild and definitely isn't overwhelming. It's a great autumn/winter dish!"
"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."
"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"
"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."
"My husband and I love this recipe! When I make it, I leave out the mushrooms because we aren't big fans of them and it still is awesome! Love it!"
"I made this soup last night as part of a birthday dinner for my niece. She is an excellent cook herself, and I wanted to make something different that I thought she would enjoy, It was a big hit! I used 3/4 tsp. of curry, and it turned out perfect. It is a quick, easy and delicious accompaniment to any dinner. I will definitely make this again. After the dinner was over she asked for the recipe, and I gave it to her gladly!"
"LOVED IT!! It was easy to make. For extra decadence I added a tablespoon of Sour Cream at the end."
"I made this last night and WOW. It was quick and easy. I added red chili flakes and extra curry because my hubby is really into spicy food. My husband ate (I kid you not) FIVE bowls!!!! My in-laws were really impressed. Since it is a meat-less dish, it has gone onto our list for dinners to cook during Lent. I LOVE THIS soup!!!!!!!!!!"
"Loved it! I am sure I will make it again and again!"
"My husband and I really liked this soup, but it was not for the toddlers' taste. I used the full 1tsp. of curry. I'd use a little less next time. I also food processed the onion and mushrooms to finer bits and then cooked them as directed. In the end I still did not like the chunks (even the tiny ones) so I'd blend it before serving the next time we make it. We made it for "Pumpkin Day" lunch as one of our alternative activities in lieu of Halloween. Yummy!"
"My husband also doesn't like mushrooms and this soup is just as good without them. Also, because I love curry, I use a heaping tsp of it and I also use maple syrup instead of honey. That happened by accident when I didn't have any honey in the house.Enjoy."
"My husband doesn't like mushrooms and was skeptical about this soup when he saw me preparing it. Well, he absolutely loved it. He had two big bowls. It tastes absolutely superb."
"This soup was very good - I used about 3/4 lb. of mushrooms instead of 1/2 lb. I was skimpy with the curry (1/2 tsp) but next time will add more."