Best Curried Pumpkin Soup
“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
| Servings | Prep Time |
| 7servings | 20minutes |
| Servings | Prep Time |
| 7servings | 20minutes |
Ingredients
- 1/2 lb fresh mushrooms sliced
- 1/2 cup chopped onion
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp to 1curry powder
- 3 cups vegetable broth
- 1 can pumpkin 15 ounces
- 1 can evaporated milk 12 ounces
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- minced chives
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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 if desired.
Recipe Notes
Nutrition Facts
1 cup: 155 calories, 7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fibre), 6g protein.
Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
