Curried Pumpkin Soup

Name: Curried Pumpkin Soup
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 6 cups
Ingredients: ½ pound fresh mushrooms; sliced½ cup chopped onion1½ Tablespoons vegetable oil2 Tablespoons all-purpose flour1 teaspoon curry powder3 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 salt¼ teaspoon black pepper¼ teaspoon ground nutmeg1 Tablespoon honey (optional)fresh or frozen chives (optional)

A one-pot recipe with creamy pumpkin and warming spices is ready in under an hour.

Bowls of pumpkin mushroom soup garnished with chives.

Prep time: 10 minutes
Cook time: 30 minutes
Makes: 6 cups
Nutrition Facts: View label

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.

Comments

Submitted by AliLind on Wed, 04/01/2020 - 14:33

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.

Submitted by Cooking Ranger on Mon, 06/25/2018 - 18:31

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!

Submitted by Killer Tomato on Tue, 10/21/2014 - 13:22

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!

Submitted by tierrabonita on Tue, 01/22/2013 - 00:25

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....