Pumpkin Mushroom And Fennel Soup Recipes
CURRIED PUMPKIN AND MUSHROOM SOUP
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!
Provided by Sackville
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
PUMPKIN, MUSHROOM AND FENNEL SOUP
Sounds like an odd combination, but the marriage of pumpkin and mushroom seems to work well..... one of my favourites.
Provided by chive flower
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- - sweat off the chopped onions and garlic
- - add the chopped pumpkin and sliced mushrooms with the stock and then add the fennel seeds and season to taste.
- - i left this to simmer for about 45 minutes and then blended it, and re- seasoning if needed.
Nutrition Facts : Calories 25.6, Fat 0.4, Sodium 3.2, Carbohydrate 5.4, Fiber 1.3, Sugar 1.3, Protein 1.2
PUMPKIN MUSHROOM SOUP
This soup is so good and comforting. I doesn't really taste like pumpkin. It has just the right amount of sweetness. You can use evaporated milk instead of the cream.
Provided by Bellinda
Categories Vegetable
Time 53m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sautée the onions and mushrooms in the butter until soft.
- Sprinkle on the flour and stir.
- Add the honey,salt, pepper, curry and nutmeg.
- Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
- Stir in the cream and heat through, don't boil.
- Taste and reseason!
- Garnish with sourcream and parsley.
Nutrition Facts : Calories 405.3, Fat 29.9, SaturatedFat 18, Cholesterol 96.8, Sodium 938.5, Carbohydrate 28.3, Fiber 5.6, Sugar 12.1, Protein 10.8
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