Best Curried Pumpkin Soup Recipe photo by Taste of Home
Best Curried Pumpkin Soup
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 7 servings.
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
Ingredients
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1/2 pound fresh mushrooms, sliced
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1/2 cup chopped onion
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1/2 to 1 teaspoon curry powder
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3 cups vegetable broth
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1 can (15 ounces) pumpkin
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1 can (12 ounces) evaporated milk
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1 tablespoon honey
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground nutmeg
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Minced chives
Directions
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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.
Nutrition Facts
1 cup: 155 calories, 7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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