Pumpkin Curry Soup

Name: Pumpkin Curry Soup
Prep time: 20 min
Total time: 20 min
Yield: 7 servings
Ingredients: 1/2 pound fresh mushrooms, sliced; 1/2 cup chopped onion; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 to 1 teaspoon curry powder; 3 cups vegetable broth; 1 can (15 ounces) pumpkin; 1 can (12 ounces) evaporated milk; 1 tablespoon honey; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon ground nutmeg; Minced chives

Total Time Prep/Total Time: 20 min.

Yield 7 servings

Contest Winner

Test Kitchen Approved

This pumpkin curry soup infuses warm spices and hearty vegetables into the squash base, making it a delicious recipe to add to your comfort food rotation.

Ingredients

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives

Directions

In a large saucepan, saute the mushrooms and onion in butter 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.

Nutrition Facts

1 cup: 155 calories, 7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas

Recipe Creator