Best Pumpkin Mushroom Soup Recipes

CURRIED PUMPKIN AND MUSHROOM SOUP

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

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.

CURRIED PUMPKIN MUSHROOM SOUP TURBACK'S

Steps:

• Cook mushrooms and onion in butter, over moderate heat, for 3 mins or until onion is softened. Add flour and curry and cook over low heat, stirring constantly, for 5 mins. Remove pan from heat and add stock in a stream, whisking, and stir in honey, pumpkin, nutmeg, and salt and pepper to taste. Simmer, stirring occasionally for 15 mins, add cream and reheat soup without boiling. Makes about 6 cups and can be doubled easily.

CURRIED PUMPKIN MUSHROOM SOUP

Steps:

• Sautee mushrooms and onion in butter. Add flour and curry; stir. Gradually add broth. Add all but milk and cook, stirring, for 10-15 minutes. Add milk and heat through without boiling. May top with sour cream or yogurt.

PUMPKIN MUSHROOM SOUP

Steps:

• Sautée the onions and mushrooms in the butter until soft.
• Sprinkle on the flour and stir.
• Add the honey,salt, pepper, curry and nutmeg.
• Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
• Stir in the cream and heat through, don't boil.
• Taste and reseason!
• Garnish with sourcream and parsley.

PUMPKIN MUSHROOM SOUP

Steps:

• In a large Dutch oven, saute onions in butter until translucent. Stir in dry ingredients until mixture bubbles. Add chicken broth and pumpkin. Cook 10 to 15 minutes. Run soup through a blender and return to the dutch oven. Add milk to pumpkin mixture, bring to a boil. Reduce heat, add mushrooms and simmer until mushrooms are soft. Garnish with sour cream and croutons, fresh parsley.