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
1⁄2 pound
fresh mushrooms, sliced
1⁄2 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
1⁄2 teaspoon
salt
1⁄4 teaspoon
pepper
1⁄4 teaspoon
ground nutmeg
fresh or frozen chives (optional)
Directions
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.
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.
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....
4 Comments for "Curried Pumpkin Soup"
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Submitted by AliLind on Wed, 04/01/2020 - 14:33This 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.
- Log in or register to post comments
Submitted by Cooking Ranger on Mon, 06/25/2018 - 18:31I 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!
- Log in or register to post comments
Submitted by Killer Tomato on Tue, 10/21/2014 - 13:22I 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!
- Log in or register to post comments
Submitted by tierrabonita on Tue, 01/22/2013 - 00:25Great 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....