Pumpkin Curry Soup
I got this recipe from some old friends who served it to us at a dinner party many years ago. I, like other people, was hesitant about the curry as if overdone, can be very overpowering. This had the perfect amount of, well, everything, and made a believer out of us. I made sure to have the recipe in hand when we walked out the door! And years later, it’s still one of my favorites. I love the unexpected, subtle flavor of the curry in this recipe. Even my husband, who is not a fan of curry in most things, likes this soup. It will keep you toasty warm from the inside out.
Servings Prep Time
8people 20minutes
Cook Time
20 minutes
Servings Prep Time
8people 20minutes
Cook Time
20 minutes
Ingredients
Instructions
  1. In a large soup pot, heat the butter just until melted.
  2. Add chopped onions, and saute until softened, about 5 minutes.
  3. Add mushrooms, and saute until browned, about 7 minutes.
  4. Stir in flour and curry powder; heat until bubbly.
  5. Remove pan from heat and gradually stir in the chicken broth. Add the remaining ingredients except the half & half. Bring to a simmer over low heat.
  6. Just prior to serving, add the half & half and reheat until hot. Do not allow soup to boil.
  7. Serve topped with extra mushrooms for garnish. Enjoy!!
Recipe Notes

As mentioned above, if you absolutely can’t do the curry, try using white pepper instead.