A one-pot recipe with creamy pumpkin and warming spices is ready in under an hour.
Curried Pumpkin Soup
Ingredients
½ pound fresh mushrooms, sliced
½ cup chopped onion
1½ Tablespoons vegetable oil
2 Tablespoons all-purpose flour
1 teaspoon curry powder
3 cups low-sodium vegetable broth (see Notes)
1 can (15 ounces) solid-pack pumpkin (see Notes)
1 can (12 ounces) nonfat evaporated milk (see Notes)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 Tablespoon honey (optional)
fresh or frozen chives (optional)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In 4-quart (or larger) saucepan, sauté the mushrooms and onion in oil until tender. Stir in the flour and curry powder until blended. Gradually stir in the broth.
- Bring mixture to a boil. Cook and stir for 2 minutes or until thickened.
- Add the pumpkin, milk, salt, pepper, nutmeg and honey, if desired. Heat through.
- Garnish with chives if desired.
- Refrigerate leftovers within 2 hours.
Notes
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Try substituting cooked winter squash or cooked pumpkin for canned pumpkin. Mash and measure about 1¾ cups.
- No evaporated milk? Use regular milk instead.
- Honey is not recommended for children under 1 year old.
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Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
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Comments
This is a favorite recipe of mine. I make it with coconut milk instead of evaporated milk, but I am sure evaporated milk tastes great too. The recipe list may look a little long,but really it is mostly items usually in stock in the cupboard. It is just a few simple ingredients and very easy to make.
I substituted coconut milk for evaporated milk and gluten-free pancake mix for the flour. And then I added diced leftover grilled chicken. My 20-month old went for seconds! And miraculously did not pick out the chunks of chicken or mushroom ... Huge win!
I made this soup for an event at a school, and it was a hit, even with the younger kids. I used an immersable blender to chop up the veggies (for no reason other than that I wanted a "smoother" soup), None of the kids believed me that it was made with pumpkin though!