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Nutrition Facts
Serving Size 1 (190g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth 1/4 teaspoon pepper
Calories 163
Calories from Fat 76		(46%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 284mg		11%
Potassium 562mg		16%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 1.1g	4%
	Sugars 5.1g
Protein 6.2g		12%
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Curried Pumpkin Soup

Recipe #35411 | 50 min | 30 min prep | add private note

⁽⁵⁸⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jul 29, 2002

Another yummy Fall soup

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
In a large Dutch oven, saute mushrooms and onion in butter until tender.
2
Add in flour and curry powder and mix until blended.
3
Gradually add the broth.
4
Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
5
Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.

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Featured Reviews for This Recipe

From: tatumis

On Nov 21, 2009

Good soup. I served it without tasting it first. Might have used a little spicing, but an enjoyable experience.

0 people found this review helpful

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From: Jen in Victoria, BC

On Nov 4, 2009

I made a few changes. I omitted the mushrooms and reduced the broth (I used chicken broth) to 2.5 cups. I also added more salt, garlic powder to taste, another teaspoon of curry powder and some red curry paste for a little bit of spice. In my opinion, it needed this to give it a bit more flavour. Great fall soup.

0 people found this review helpful

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From: Amber of AZ

On May 22, 2003

This is a wonderful recipe. I used light margarine and fat free evaporated milk to fit my plan and I don't think it took anything away. Also, I calculated this soup to roughly one point per serving for any Weight Watchers out there. Thanks for posting.

11 people found this review helpful

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From: Laylagirl

On Oct 22, 2002

I love pumpkin soup and this was a good one. I doubled the curry because I like a little stronger flavor. Rich, and soooo incredibly good. Very, very easy to make. Even my husband who was very hesitant gave it a thumbs up. Thanks Nurse Di.

8 people found this review helpful

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Read all 60 reviews