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Curried Pumpkin Mushroom Soup
Easy & healthy, this Curried Pumpkin Mushroom Soup will satisfy your fall soup cravings. Pair with bread & cheese for a tasty light lunch!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 177 kcal
Course:
Soup
Cuisine:
American
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
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.
Cup of Yum
Nutrition Information
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
% 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.