Curried Pumpkin Soup

Southern Living
Curried Pumpkin SoupRecipe
Photo: Tina Evans; Styling: Leslie Byars Simpson
6 1/2 cups


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2 tablespoons butter or margarine
1 (8-ounce) package sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 (12-ounce) can evaporated milk
Garnishes: sour cream, chopped fresh chives


Melt butter in a large saucepan; add mushrooms and onion, and saute until tender. Stir in flour and curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened.

Stir in pumpkin and next 4 ingredients; reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.

Created date

October 2003