Creamy Pumpkin Curry Soup
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Creamy Pumpkin Curry Soup
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Pumpkin Curry Soup is a creamy vegetarian soup, filled with mushrooms, broth, pumpkin and spices; bursting with autumn flavors to warm you on a chilly fall day. Easily adapted to be gluten free!
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Ingredients
- ½ lb. fresh mushrooms cleaned and sliced
- 1 cup onion chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour or substitute with gluten free all-purpose flour
- 1 teaspoon curry powder more if desired
- 6 cups vegetable broth or chicken broth
- 1 28 oz can pumpkin pie filling see notes for swapping out
- 2 12 oz cans evaporated milk see notes for making dairy free
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup pumpkin seeds toasted and salted (Optional)
- Garnish with creme fraiche sour cream or plain greek yogurt (Optional)
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Instructions
FOR THE SOUP
- In a large stockpot, melt butter over medium high heat. Add chopped onions, sliced mushrooms and sauté, stirring frequently until tender and soft, about 5 minutes.
- Mix together flour and curry powder and stir into onion & mushrooms mixture until well blended.
- Reduce heat to medium and gradually pour in vegetable broth, stirring to blend.
- Bring mixture to boil, then stir for 2 minutes or until mixture is thickened.
- Add the pumpkin pie mix, evaporated milk, salt and pepper, stir to blend.
- Bring up to just about a simmer.
- Ladle into bowls and garnish with a little swirl of greek yogurt or sour cream and top with toasted pumpkin seeds.
TOASTING PUMPKIN SEEDS
- Heat a heavy pan on medium-high heat, toss in about ¼ - ½ cup of raw pumpkin seeds. Swirl pan around, tossing the seeds to and fro. The heat will release the oils and the seeds will start to snap, pop and crackle, not necessarily in that order. Keep swirling and toss the seeds in the pan so they don't burn.
- Once they start popping, throw in a couple pinches of sea salt and toss some more. Remove and cool slightly before serving, use as garnish on top of soup, about a tablespoon per bowl. Throw them in hot and hear them sizzle!
- Cooled, these are wonderful as a snack or in your favorite salad.
Equipments used:
Notes
- Swap out equal amounts of coconut cream or coconut milk
- 1 Teaspoon Cinnamon*
- 1/2 Teaspoon Nutmeg*
- 1/2 Teaspoon Ground Ginger*
- 1 tablespoon brown sugar (optional)
- 2 15 Ounce Cans Pumpkin Puree
Nutrition Information
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Serving
1serving
Calories
59kcal
(3%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
10mg
(3%)
Sodium
793mg
(33%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
376IU
(8%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 59kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 793mg | 33% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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