A one-pot recipe with creamy pumpkin and warming spices make this a comforting meal that is ready in under an hour.
Curried Pumpkin Soup
![Bowls of pumpkin mushroom soup garnished with chives.](/sites/foodhero-prod/files/recipe-imgs/CurriedPumpkinSoup.jpeg)
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.
You might also like...
Pear and Cranberry Crisp
![Baking dish of baked pear and cranberries with an oat topping.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/pear_crisp_v.png?itok=OAFIWx_T)
Pear and Cranberry Crisp
Whole grain oats, warm brown sugar, and sweet fruit make this a flavorful treat for breakfast or dessert.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 Cups
Slow Cooker Pulled Pork
![Slow Cooker Pulled Pork](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/Slow%20Cooker%20Pulled%20Pork_v_WM.png?itok=PR56Phal)
Slow Cooker Pulled Pork
This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups
Prepare:
10 minutes
Makes:
2 Servings
Potato Pals
![Plate of baked red potato quarters.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/potato_pals_v_watermarked.jpg?itok=6TYMbceL)
Potato Pals
This side dish of roasted potatoes goes well with a variety of meals. Simple to make with only 4 ingredients or add your own favorite spices.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 cups
Applesauce French Toast
![Slices of french toast cooked with applesauce, vanilla and cinnamon are displayed on a plate.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/applesauce_french_toast_watermarked_v2.jpg?itok=mzw0jgx0)
Applesauce French Toast
Flavorful, low-sugar breakfast option that’s perfect with your favorite toppings!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
6 Slices
Oven Baked Salmon
![Baked salmon filets on tin foil.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/Baked%20Salmon_V_Watermarked.jpg?itok=E1Tqm8r2)
Oven Baked Salmon
Salmon is the star in this simple and tasty recipe ready in under 30 minutes.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 Servings
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!