CURRIED PUMPKIN SOUP
This is an excellent winter soup. Serve with a hearty bread. The first time we made this my father misread the original recipe and we added 2 cans of pumpkin instead of 2 cups. The result was a much thicker soup which we all liked. So for a thinner soup reduce the amount of canned pumpkin.
Provided by ktkate
Categories Vegetable
Time 1h5m
Yield 6 1/2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil and add mushrooms, and onions. Cook until tender.
- Add flour and curry.
- Gradually add the chicken broth.
- Cook and stir constantly over medium heat until thickens.
- Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
- Simmer 10 minutes.
- Add the milk and stir until hot.
Nutrition Facts : Calories 274.7, Fat 9.9, SaturatedFat 4.7, Cholesterol 24.7, Sodium 669.7, Carbohydrate 36.3, Fiber 2.7, Sugar 9.9, Protein 14.4
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #main-dish #soups-stews #potatoes #vegetables #australian #easy #beginner-cook #crock-pot-slow-cooker #one-dish-meal #comfort-food #new-zealand #squash #tomatoes #taste-mood #equipment
You'll also love
