Easily one of my top 10 soups – Mushroom and Pumpkin Curry Soup
This is one of the oddest mixtures but it really works well. I got the original idea from a recipe book and have improved on it in my opinion:) I usually make enough to eat it for 3 days, and even at the end I’m not tired of it.
Like al of the recipes I post, it does have a little more fat per serving than standard wisdom might suggest, but my general philosphy has been to eat meals that are very filling – and just eat smaller servings. The high fiber and moderate fat composition make these recipes very filling – you’ll just have to add a little self-control and maybe a little exercise:)
Ingredients
.5 to 1.0 lbs fresh mushrooms – which ever ones suit your fancy
2 Tbls Butter
2 Tbls Flour
1Tbls Curry powder
3 Cups vegetable broth (3 cups water, 1 carrot, 3 bay leafs, 1 celery stock, .25-.5 White onion (corsely chopped) boil for 10 minutes or so)
15 Oz Solid pack Pumpkin
12 Oz Evaporated milk
2-3 Tbls Honey
1/4 Tsp Nutmeg
Salt, Pepper and Chives to Taste
In one stock pot, start to cook the Vegetable broth.
While that is brewing saute the mushrooms, onion and butter. Once tender, add the floor and curry to thicken it up. Add a little more or less flour as needed to make a paste.
Once the broth is done take out the carrots and the bay leaves. Now stir the paste into the vegetable broth. Stir untill it is thoroughly mixed through.
Now, add the pumpkin and Evporated milk. You’ll have to be careful to get it all stired up. You may need to use a fork to break up the pumpkin while you stir. Now, add in the honey spices and heat through.
Garnish with the chives.
Be Healthy – Enjoy Life
Matthew Stearmer
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Comments
This is one that you just have to try to believe. It doesn't look like like
mashed pumpkin so there is not an “ick” factor at work here. I think that it
is mostly the name the is the issue. Taste wise it is just delicious:) It is
worth the risk – so give it a try!
Matthew Stearmer
Mushroom is fine, but Pumpkin in the soup? Hmm.. this is one soup I have to try out. I am not that big a fan of Talumein style soups where you put so much in the soup that the purpose of having a soup is defeated. Nevertheless, the worst I can get is bad taste, and it will still be healthy so..
Nice idea to cook once and eat for 3 days. I too prefer to eat less with more fat than to eat more with less fat. Fat makes the food taste better. To my taste, I cannot imagine the taste that it will have with so many of ingredients.. However, i will givt it a try.
I do love pumpkin recipes. This one is very different. I know I like bay leaves, nutmeg, and honey, and curry is okay as long as it is not used in excess. But I'm trying to picture how all of these cooked together would taste. But I definitely would be willing to try it! What might be neat would be to scoop everything out of half a pumpkin and then serve the soup in there. I don't know if that would work, but it would be fun to try! I'll have to try to remember to check this soup out next fall!
I haven't been won over to the “eat squash in soups and other main dishes” camp yet – to me, pumpkin still belongs in pies and cookies. But Matt has been working on me. I have to admit, if I had more of a taste for squash in general, it would make eating from a family garden ever so much easier. So it is a goal to someday like squash main dishes more.