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–+ servings
Bowl of Curried Pumpkin Mushroom Soup

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!
Author: Inger
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6
Calories 177 kcal

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

Calories: 177kcalCarbohydrates: 21gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 564mgPotassium: 578mgFiber: 1gSugar: 15gVitamin A: 6541IUVitamin C: 10mgCalcium: 173mgIron: 1mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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