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Curried Pumpkin Soup

Notes

Recipe 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 out 2 cups for soup.
  • Honey is not recommended for children under 1 year old.

Ingredients

½ pound fresh mushrooms, sliced
½ cup chopped onion
2 tablespoons margarine
2 tablespoons all-purpose flour
1 teaspoon curry powder
3 cups vegetable broth (see notes)
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground nutmeg
fresh or frozen chives (optional)

Instructions

  1. In 4 quart (or larger) saucepan, sauté the mushrooms and onion in margarine until tender. Stir in the flour and curry powder until blended. Gradually add the broth.
  2. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; heat through.
  4. Garnish with chives if desired.
  5. 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 out 2 cups for soup.
  • Honey is not recommended for children under 1 year old.
Photo of Curried Pumpkin Soup
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 6 cups
Nutrition Facts: View Label

Comment

Great dinner!! And will make a great lunch tomorrow. Substituted 3 garlic cloves + a shallot for the onions. And my can of evap milk was bad so I substituted 8oz milk + 1t sugar and 1.5t cornstarch. Next time I make it, and I will, I will add either fish or canned white beans. And some kale towards the end with hot peppers. Also this would taste excellent over rice. The whole family loved it, it took no time to cook, and everyone went for seconds....

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!

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!

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.