Curried Pumpkin Mushroom Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 193.2
  • Total Fat: 14.1 g
  • Cholesterol: 42.3 mg
  • Sodium: 788.1 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Curried Pumpkin Mushroom Soup calories by ingredient
Submitted by:

Introduction

Use fat free less sodium chicken broth and fat free half and half. If you want a thicker soup use less chicken broth. Use fat free less sodium chicken broth and fat free half and half. If you want a thicker soup use less chicken broth.
Number of Servings: 10

Ingredients

    1 large onion, chopped
    1/2 cup butter
    1 lb. sliced mushrooms
    1/2 cup flour
    2 quarts chicken stock (I don't use this much -- for a thicker soup)
    2 cups canned pumpkin (I just add a 15oz. can)
    salt and pepper to taste
    2 tsp. honey
    2-3 tsp. curry powder
    1 1/2 cups - 2 cups half and half (fat-free is OK)

Directions

Saute onion and mushrooms in butter until soft.
Add flour and cook and stir for about 4-5 minutes more.
Slowly blend in stock. (I add about 1/2 the stock and check consistency -- add more.)
Bring to a slow boil and cook until thickened.
Reduce heat and add pumpkin, salt and pepper, honey and curry.
Simmer 20 minutes.
Add cream. Heat and serve.

Makes 10 1.5 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user CNEEPER.

Rate This Recipe