Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Mushrooms - sliced

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 2 tablespoons 30ml Unsalted butter

  4. 2 tablespoons 30ml Flour

  5. 1 tablespoon 15ml Curry powder

  6. 3 cups 711ml Chicken broth

  7. 1 Pumpkin puree - (16 oz) - seeNote

  8. 1 tablespoon 15ml Honey

  9. 1 Freshly-grated nutmeg Salt - to taste Freshly ground black pepper - to taste

  10. 1 cup 237ml Whipping cream

  11. 2 tablespoons 30ml Chopped green onions or chives - Creme fraiche -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Be sure to buy plain pumpkin, not spiced pumpkin pie filling. In a large, heavy saucepan, cook the mushrooms and onion in the butter, stirring over moderate heat, for 3 minutes. The onion should be soft but not brown. Add the flour and curry powder and cook over low heat, stirring constantly, for 5 minutes. Remove pan from the heat, add the stock while whisking. Stir in the pumpkin, honey, nutmeg and salt and pepper to taste. Simmer soup, stirring occasionally for 15 minutes. The recipe can be made ahead to this point. When ready to serve, heat the soup, and stir in the whipping cream. Heat until the soup is hot, but not boiling. Garnish with green onions or chives if desired or even a dollop of creme fraiche. This recipe yields 6 servings. Nutritional Analysis Per Serving: 245 calories 20 g fat (12 g saturated fat; 73 percent calories from fat); 15.2 g carbohydrates; 66 mg cholesterol; 355 mg sodium; 5 g protein; 3 g fiber.


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