Curried Pumpkin Soup

Maine SNAP-Ed

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Alexis Guy avatar
Recipe video made by Alexis Published on 11/23/2020, viewed by 635
yield8 portionstotal time30m

Winter squash, including pumpkin, gets its golden color from carotenoids, which are converted to Vitamin A in the body. One serving of this soup offers more than 100% of your daily needs! It's also a good source of dietary fiber, calcium, and protein.

What you will need

1⁄2 pound fresh mushrooms, sliced

1⁄2 cup chopped onion

2 tablespoons margarine or butter

2-3 tablespoons all-purpose flour, depending on desired thickness

1 teaspoon curry powder

3 cups vegetable broth, canned or prepared using bouillon

1 can (15 ounces) solid-pack pumpkin or other pureed winter squash

1 can (12 ounces) evaporated milk

1 tablespoon honey

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

1⁄4 teaspoon ground nutmeg

fresh or frozen chives (optional)

(Nutritional facts 78 calories, 1.02 g fat, 14.62 g carbohydrates, 3.75 g protein, undefined mg cholesterol, 244 mg sodium)

How to cook

1

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Wash your hands, surfaces, and produce thoroughly.

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Dice the onion and slice mushrooms.

3

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 until tender. Prepare broth if necessary from bouillon.

In 4 quart (or larger) saucepan, sauté the mushrooms and onion in margarine until tender. Prepare broth if necessary from bouillon.

4

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make a thinner soup. 3 will make a thicker one. Gradually add the broth.

Stir in the flour and curry powder until blended. 2 tablespoons flour will make a thinner soup. 3 will make a thicker one. Gradually add the broth.

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Bring to a boil. Cook and stir for 2 minutes or until thickened.

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Add the pumpkin, milk, honey, salt, pepper, and nutmeg.

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Garnish with chives if desired. Refrigerate leftovers within 2 hours.

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