“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
4cups chicken stock or 4cupsvegetable stock
1 1/2 tablespoonscurry powder
4cups pumpkin puree or 4cupspumpkin pie filling
3cups whipping cream (if you want to cut the fat) or 3cups2% low-fat milk( if you want to cut the fat)
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.
“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.”