Pumpkin Mushroom SoupUser Submitted Recipe
½ pound mushrooms, sliced
½ pound onions, chopped
2 Tbsp. butter
2 Tbsp. flour
1 Tsp. curry powder
3 cups chicken broth
16 ounces fresh (preferred) or canned pumpkin
1 Tbsp. honey
¼ Tsp. nutmeg
1 cup half and half
¼ Tsp. cayenne pepper
Salt and Pepper to taste
Sauté mushrooms and onions in butter until tender.
Stir in flour and curry until well incorporated to make a roux.
Gradually add chicken broth, mixing thoroughly with roux.
Add honey, nutmeg, salt and pepper.
Bring to a gradual boil over medium heat until mixture starts to thicken.
Add pumpkin, mixing thoroughly - continue to cook for 15 minutes.
Slowly add half and half and heat, but do not boil.
Add salt and pepper to taste (additional cayenne if desired).
Top with sour cream and croutons and fresh chopped parsley or chopped green onions.
This soup is excellent with lump crab meat added as well!!!!
It is also a soup that is better heated up the next day after all ingredients marry!
no nutrition information available
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