Curried Pumpkin Soup

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 21 April, 2013

Curried Pumpkin Soup
prepTime cookTime
5 minutes 10 minutes
Serves rating
6
Curried Pumpkin Soup
  • 4.33 / 5 5
3 votes, 4.3 avg. rating (89% score)

Summary

Curried Pumpkin Soup recipe is made with Pumpkin, mushrooms, onion, curry powder, vegetable broth, evaporated milk, honey, nutmeg and other ingredients to make it lovable for all age group.

Ingredients

  • Butter    :-  2 tablespoons / 30 grams
  • Mushrooms, fresh and sliced    :- 225 grams
  • chopped onion    :- 1/2 cup / 80 grams
  • All-purpose flour    :- 2 tablespoons / 15 grams
  • Curry powder    :- 1/2 to 1 teaspoon
  • Vegetable broth    :- 3 cups
  • Pumpkin, fresh  :- 430 grams
  • Evaporated milk or unsweetened condensed milk     :- 340 grams
  • Honey    :- 1 tablespoon / 21 grams
  • Salt    :- 1/2 teaspoon
  • Pepper   :- 1/4 teaspoon
  • Nutmeg, ground    :- 1/4 teaspoon

Garnish

Chives, fresh

Preparation

  1. Take pumpkin and roasted and drained for 3 hours, now puree it.
  2. In a large saucepan, melt the butter over medium heat. Add mushrooms and onion. Sauté until tender, about 5 minutes.
  3. Stir in the flour and curry powder until blended.
  4. Gradually add the broth, stirring to combine. Bring the mixture just to a boil, and stir for 2 minutes, or until the mixture thickens.
  5. Stir in the pumpkin, milk, honey, salt, pepper, and nutmeg. Heat through.
  6. Transfer to the serving dish, Garnish with chives and Serve immediately.
Curried Pumpkin Soup
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Recipe type: Soup
Cuisine: World, American, Continental
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Juniorchef.in-Curried Pumpkin Soup recipe is made with Pumpkin, mushrooms, onion, curry powder, vegetable broth, evaporated milk, honey, nutmeg and other ingredients to make it lovable for all age group.
Ingredients
  • Butter :- 2 tablespoons / 30 grams
  • Mushrooms, fresh and sliced :- 225 grams
  • chopped onion :- ½ cup / 80 grams
  • All-purpose flour :- 2 tablespoons / 15 grams
  • Curry powder :- ½ to 1 teaspoon
  • Vegetable broth :- 3 cups
  • Pumpkin, fresh :- 430 grams
  • Evaporated milk or unsweetened condensed milk :- 340 grams
  • Honey :- 1 tablespoon / 21 grams
  • Salt :- ½ teaspoon
  • Pepper :- ¼ teaspoon
  • Nutmeg, ground :- ¼ teaspoon
  • Garnish
  • Chives, fresh
Instructions
  1. Preparation
  2. Take pumpkin and roasted and drained for 3 hours, now puree it.
  3. In a large saucepan, melt the butter over medium heat. Add mushrooms and onion. Sauté until tender, about 5 minutes.
  4. Stir in the flour and curry powder until blended.
  5. Gradually add the broth, stirring to combine. Bring the mixture just to a boil, and stir for 2 minutes, or until the mixture thickens.
  6. Stir in the pumpkin, milk, honey, salt, pepper, and nutmeg. Heat through.
  7. Transfer to the serving dish, Garnish with chives and Serve immediately.

 

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