Pumpkin Mushroom And Fennel Soup Recipes

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PUMPKIN MUSHROOM SOUP



Pumpkin Mushroom Soup image

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

2 tablespoons butter
1 onion, chopped
1 lb mushroom, sliced
3 -4 tablespoons flour
2 teaspoons curry
1/2 teaspoon nutmeg (or 1/2 tsp allspice)
3 -4 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
salt and pepper
1 cup whipping cream
parsley (optional)
sour cream (optional)

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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