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.
You might also like...
Bulgur Pilaf
Bulgur Pilaf
A warm and comforting meal combining whole grains and savory broth to make a simple, yet tasty side dish.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 Cups
Garlic Ginger Ramen with Beef
Garlic Ginger Ramen with Beef
A dinner that is ready in under 30 minutes and packed with fresh ginger and garlic flavor.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
6 Cups
Frozen Fruit Yogurt
Frozen Fruit Yogurt
A kid-approved, 3-ingredient treat that only takes a few minutes to make and uses your favorite fruit.
Prepare:
5 minutes
Makes:
3 ½ cups
Peachy Keen Flavored Water
Peachy Keen Flavored Water
Enjoy the taste of summer in this refreshing flavored water.
Prepare:
5 minutes
Makes:
6 servings
Asparagus Mushroom Melt
Asparagus Mushroom Melt
English muffins topped with fresh veggies and cheese make this a flavorful appetizer, snack or meal.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
8 muffin halves
Tofu Scramble
Tofu Scramble
Serve this easy tofu scramble with fruit and whole-grain toast for a satisfying and balanced meal.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
5 Cups
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!