Nan's Recipes: Curried Pumpkin Mushroom Soup

Curried Pumpkin Mushroom Soup

This might sound strange but it is one of the best soups I know. I've made it using one can of pumpkin puree and one large garnet sweet potato in chopped in small dice, instead of two cans of pumpkin. This can be frozen in quart zip-lock bags and microwaved to reheat.

This makes about 6 servings:

  • 1 cup chopped onions
  • 1 pound mushrooms, assorted varieties, chopped
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 2 tablespoons curry powder
  • 6 cups of chicken or vegetable stock
  • 2 16 oz cans pumpkin puree
  • 1/4 cup maple syrup
  • 2 cups light cream
  • salt, to taste

In a large pot, melt butter. Cook mushrooms and onions in butter for 5 minutes.

Add flour and curry. Cook 5 minutes, stirring constantly.

Whisk in stock. Stir in pumpkin and syrup. Simmer 15 minutes, stirring occasionally.

Stir in cream and gently heat through.

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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton