Curried Pumpkin Mushroom Soup
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Curried Pumpkin Mushroom Soup
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Easy & healthy, this Curried Pumpkin Mushroom Soup will satisfy your fall soup cravings. Pair with bread & cheese for a tasty light lunch!
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Ingredients
- 2 T butter or oil
- ½ pound sliced mushrooms
- ½ c. chopped onion
- 2 T flour
- 1 1/2 t curry powder or more to taste
- 1/4 - 1 t Turmeric optional
- 3 cups vegetable broth or chicken broth
- 15 ounces pumpkin 1 can
- 12 ounces evaporated milk 1 can, or thick plant-based milk like pea milk
- 1 1/2 T honey or maple syrup
- pepper to taste
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Instructions
- Sauté mushrooms & onions in butter until tender. Stir in flour & curry powder.
- Gradually add broth and simmer, stirring regularly, until thickened.
- Blend milk and pumpkin in blender (it’s much easier to get the lumps out of the pumpkin this way) Add mixture and honey to soup and heat through. Season to taste with ground pepper.
Nutrition Information
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Calories
177kcal
(9%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
564mg
(24%)
Potassium
578mg
(17%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
6541IU
(131%)
Vitamin C
10mg
(11%)
Calcium
173mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 564mg | 24% |
| Potassium | 578mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 6541IU | 131% |
| Vitamin C | 10mg | 11% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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