Pumpkin Curry Mushroom Soup
Calories 160 (39% from fat)
Fat 7 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 17 mg.
Sodium 439 mg.
Carb. 19 gram
Fiber 2.6 gram
Sugar 12.5 gram
Sugar Alcohol 0 gram
Protein 6 gram
Ingredients
1 pound fresh mushrooms, sliced
1/2 cup onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 tsp. curry powder
3 cups reduced sodium vegetable broth
1 can (15 oz.) pumpkin (NOT pumpkin pie filling.)
1 can (12 oz.) evaporated milk
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. black pepper, ground
1/4 tsp. nutmeg, ground
OPTIONAL TOPPINGS
chives, minced
green onion, minced
This soup does not care what season it is. Creamy pumpkin, sauteed mushrooms, curry, nutmeg, and a little honey come together into something that is genuinely hard to stop eating.
1. Heat a large saucepan over medium-high heat.
2. Add the butter, mushrooms and onions to the pan and saute for about 6 minutes, until tender.
3. Stir in the flour and curry until blended.
4. Slowly pour in the broth, mixing everything together. Then bring the broth to a boil.
5. Once the broth is boiling, cook and stir for 2 minutes, or until the broth begins to thicken.
6. Reduce the heat to medium. Mix in the remaining ingredients, milk, honey, salt, pepper and nutmeg. Stir and heat through before serving. Garnish with optional toppings before serving.
Yield: 7 Servings, About 1 Cup Per Serving
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2 minutes. Stir and microwave on high again for 45 more seconds. Keep the container open a little to allow steam to escape.
