Pumpkin Mushroom Soup Recipe #387431
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.
by *Bellinda*
53 min | 8 min prep
SERVES 4 -6
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)
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.
(From Love 2 Collect Recipes (“Adpro.recipe.traders”))
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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.
by *Bellinda*
53 min | 8 min prep
SERVES 4 -6
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)
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.
(From Love 2 Collect Recipes (“Adpro.recipe.traders”))
_._,_._,_
