Here is a delicious pumpkin soup recipe. An old coworker of mine had sent me the recipe for this soup. I remember questioning how it would taste when she told me it was a recipe for pumpkin soup with mushrooms. She told me that a nice restaurant in Delaware is famous for the recipe, so that persuaded me to want to try it out. The soup did not disappoint. It’s creamy, hearty, a tad spicy, and soulful. It’s also fairly healthy, since pumpkin is packed full of Vitamin A and mushrooms are high in riboflavin, niacin, and selenium. Greg and I love this soup, and I hope that you love it too! Enjoy.
Recipe for Curried Pumpkin Mushroom Soup
- 5 TBSP Unsalted Butter
- 1/2 of a large yellow onion, chopped
- 8 ounces of sliced mushrooms (baby bella or cremini)
- 2 Tbsp. of all-purpose flour
- 1 Tbsp. of curry powder
- 4 cups of chicken broth
- 1 16-ounce can of pumpkin
- 2 Tbsp. of honey
- 1 Tbsp. of dark brown sugar
- A dash or two of nutmeg
- Freshly ground black pepper
- 2/3 cup of heavy cream
Melt butter in a large pot over medium-low heat. Add in the onions and mushrooms and saute over medium heat until softened, about 4 – 5 minutes. Stir in the flour and curry powder. Stir constantly for about 45 seconds and make sure to scrape the bottom of the pan so the flour doesn’t stick to it. Slowly mix in the chicken broth. Add in the pumpkin, honey, brown sugar, nutmeg, salt, and pepper. Stir together and cook for 5 minutes over medium heat, then adjust the heat to medium-low. Simmer the soup for about 10 minutes, stirring frequently. Mix in the heavy cream and cook soup for one more minute. Serve immediately – makes 6 – 8 servings.
Recipe Adapted from: Delaware Online