Curried Pumpkin and Mushroom Soup

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4-6
  • About This Recipe

    “I had this thick and savoury soup at a dinner party one night. There wasn’t a spoonful left by the end of the night!”


  • 3/4 lbmushroom, thinly sliced
  • 1 1/2 cupschopped onions
  • 3tablespoonsbutter
  • 3tablespoonsall-purpose flour
  • 4cups chicken stock or 4cupsvegetable stock
  • 1 1/2 tablespoonscurry powder
  • 4cups pumpkin puree or 4cupspumpkin pie filling
  • 3tablespoonsbrown sugar
  • 1/2 teaspoonnutmeg
  • 3cups whipping cream (if you want to cut the fat) or 3cups2% low-fat milk( if you want to cut the fat)
  • Directions

  • Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
  • Add flour and curry powder and blend, stirring for five minutes.
  • Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
  • Transfer to a blender and purée until smooth.
  • Add milk or whipping cream.
  • Reheat until hot.
  • For Vegetarian use the vegetable stock.
  • Reviews

  • “I thought the taste was excellent. Perhaps a little extra curry would be bettter for my personal taste.We used 2% milk and although it was very good, it would have probably been better a little creamier. I think whipping cream would be too thick. In Canada we have homogenized milk at 3.5% fat which would probably be ideal. Otherwise you could just add some cream to the milk.Very good soup!”

  • “I was just going to add this recipe and my recipe only has one difference which is 1 tbsp. honey instead of the brown sugar.I got the recipe out of Jersey Fresh.”