Curried Pumpkin Mushroom Soup
Easy & healthy, this Curried Pumpkin Mushroom Soup will satisfy your fall soup cravings. Pair with bread & cheese for a tasty light lunch!
It’s my first book club Christmas party!
I joined the monthly group this spring and, believe me, no one has starved at any of the meetings! But December is even more festive with a full meal (served on china!), and everyone is bringing a different dish! My contribution is Curried Pumpkin Mushroom Soup.
Book Club Christmas Dinner
Of course this event is happening in a week that’s been crazy. Big family Christmas party; multiple outside lunches; benefit bake sale; school concert; vet appointment; physical therapy; decorating; dental appointments; refinishing the mantle (I know… no one strips wood right before Christmas…).
So I needed to do something that was both tasty and practical. No beef bourguignon with homemade stock where I roast bones and veggies for hours…
This recipe is slightly modified from a Milwaukee Journal Sentinel recipe that I found years ago, made for Christmas Eve, and served many times since. Quick, tasty and healthy, it would even readily convert to vegan! My daughter was sneaking out little half servings tonight before I left–and took at least two to my count. I guess this means it passes the picky teen test! The book club tells me it is a thumbs up for them too.
This soup joins other tasty pumpkin based soups like Easy Pumpkin Coconut Soup and Pumpkin Pear Soup to add flavor and nutrition to my fall and winter dining. To read more about pumpkin (and other healthy winter squash) nutrition, take a look at Healthline!
Curried Pumpkin Mushroom Soup
Curried Pumpkin Mushroom Soup
Ingredients
- 2 T butter or oil
- ½ pound sliced mushrooms
- ½ c. chopped onion
- 2 T flour
- 1 1/2 t curry powder or more to taste
- 1/4 - 1 t turmeric optional
- 3 cups vegetable broth or chicken broth
- 15 ounces pumpkin 1 can
- 12 ounces evaporated milk 1 can, or thick plant-based milk like pea milk
- 1 1/2 T honey or maple syrup
- Pepper to taste
Instructions
- Sauté mushrooms & onions in butter until tender. Stir in flour & curry powder.
- Gradually add broth and simmer, stirring regularly, until thickened.
- Blend milk and pumpkin in blender (it’s much easier to get the lumps out of the pumpkin this way) Add mixture and honey to soup and heat through. Season to taste with ground pepper.
Nutrition
Curried Pumpkin Mushroom Soup Cooking
- Original Betty Crocker French Apple Pie (with an efficiency trick!)
- (Easy and Economical) Winter Pine Branch Arrangement
I bet these flavors are incredible together!!
I think it surprised a couple of the book club members who weren’t necessarily curry fans (before trying this anyway 😉 ).
Now this looks like a winner, Inger, that our book club would love. Thank you for sharing it!
Thanks Kathy. Perhaps you can share it with them next year (before the fighting begins 😉 )
My you’ve been doing quite a bit with pumpkins! I love the photo of your book club dinner. It looks so elegant.
I love pumpkin–it is such a fun way to get healthy food into your diet. And I was also most impressed with the book club dinner!
That looks so warming and delicious 🙂
Cheers
Choc Chip Uru
Tis the season (here at least) for warming foods alright!
How fun, I wish my book club had a Christmas party.
I was really impressed!