Curried Pumpkin Soup

Curried Pumpkin Soup
October 18 00:00 2001 Print This Article
Curried Pumpkin Soup

Prep Time: 25 minutes – Cost: $
“Servings: 6 – Difficulty Level: 2


  • 1 Tbsp. softened butter (or margarine)
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 lb. fresh mushrooms, sliced
  • 2 Tbsp. all-purpose flour
  • 1 tsp. curry powder
  • 2 cups non-fat chicken broth
  • 1 can (16 oz.) pumpkin or 2 cups cooked fresh pumpkin
  • 1 Tbsp. liquid honey
  • freshly-grated nutmeg
  • 2 cups low-fat milk


  1. In large saucepan, melt butter over medium heat. Cook onion, garlic and mushrooms until softened, about 8 to 10 minutes. Stir in flour and curry powder and blend well. Cook for 1 minute over low heat, stirring.

  2. Gradually add stock, whisking until smooth. Stir in pumpkin and honey. Season with nutmeg to taste. Cook over low heat 15 minutes, stirring occasionally. (Soup can be prepared ahead to this point and then held, covered and refrigerated, up to 2 days.) Add milk and heat until hot. Serve immediately.

    Makes 6 servings, each containing 1 cup, with 123 calories and 3 grams of fat per serving.

Source: AICR

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