Best 2 Curried Pumpkin And Mushroom Soup Recipes

Prepare to indulge in the rich and comforting flavors of "Curried Pumpkin and Mushroom Soup." This delectable dish combines the natural sweetness of pumpkin with the earthy umami of mushrooms, all enveloped in a creamy, subtly spiced curry broth. Whether you're seeking a cozy meal to warm you up on a chilly day or a delightful addition to your dinner repertoire, this soup is sure to satisfy your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

CURRIED PUMPKIN AND MUSHROOM SOUP

Curried Pumpkin and Mushroom Soup image

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

Ingredients

3/4 lb mushroom, thinly sliced
1 1/2 cups chopped onions
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken stock or 4 cups vegetable stock
1 1/2 tablespoons curry powder
4 cups pumpkin puree or 4 cups pumpkin pie filling
3 tablespoons brown sugar
1/2 teaspoon nutmeg
3 cups whipping cream (if you want to cut the fat) or 3 cups 2% low-fat milk (if you want to cut the fat)

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.

CURRIED PUMPKIN AND MUSHROOM SOUP

CURRIED PUMPKIN AND MUSHROOM SOUP image

Categories Soup/Stew Vegetable Vegetarian Simmer

Yield 6 cups

Number Of Ingredients 9

Ingredients

1/4 cup butter
1 cup chopped onion
3 cups heavy cream
1 teaspoon curry powder
1/2 lbs. sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon crushed fresh red pepper
1 3/4 cups thick fresh pumpkin puree
1/2 cup honey

Steps:

Melt butter in a large saucepan. Saute onion until soft, but not brown. Stir in cream, curry, salt, and red pepper. Simmer for 20 minutes. Stir in pumpkin, mushrooms, and honey. Simmer for 5 minutes. Soup may be prepared in advance and reheated just before serving.

Tips:

Look for a pumpkin that is heavy for its size, with a deep orange color and a smooth, unblemished skin.
To easily remove the pumpkin's skin, pierce it with a fork in several places and microwave it for 3-4 minutes per pound.
If you don't have fresh curry leaves, you can use 1 teaspoon of dried curry leaves or 1/4 teaspoon of ground cumin.
To make the soup vegan, use vegetable broth instead of chicken broth and omit the butter.
Serve the soup with a dollop of yogurt or sour cream, a sprinkling of chopped cilantro, and a side of crusty bread or crackers.

Conclusion:

This Curried Pumpkin and Mushroom Soup is a delicious and easy-to-make soup that is perfect for a cold fall or winter day. The pumpkin and mushrooms provide a hearty and flavorful base, while the curry spices add a warm and inviting aroma. This soup is sure to be a hit with your family and friends.

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