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)
- Wash hands with soap and water.
- 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.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the pumpkin, milk, honey, salt, pepper, and nutmeg; heat through.
- Garnish with chives if desired.
- Refrigerate leftovers within 2 hours.
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.
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.