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Autumn is the perfect season for this hearty, flavour-packed soup.
While picking up pumpkins to carve for Halloween, think about buying a couple extras to make pumpkin soup or pumpkin pie. Pumpkins are high in iron, manganese, niacin, potassium, riboflavin and vitamins A, B6 and C.
Check out this delicious recipe for Curried Pumpkin and Mushroom Soup!
This is a hearty soup and the mushrooms add a pleasing depth of flavour. Serves 8–10
¾ lb (375 g) mushrooms, thinly sliced
1½ cups (375 mL) onions, chopped
3 tbsp (45 mL) butter
3 tbsp (45 mL) all purpose flour
1½ tbsp (20 mL) curry powder
4 cups (1 L) chicken stock
4 cups (1 L) pumpkin, puréed
3 tbsp (45 mL) brown sugar
½ tsp (2 mL) nutmeg
3 cups (750 mL) whipping cream
Sour cream
In a large saucepan over medium heat, sauté mushrooms and onions in butter until onions are translucent.
Add flour and curry powder and blend, stirring for 5 minutes.
Add chicken stock, pumpkin, brown sugar and nutmeg, stirring until blended.
Transfer to food processor or blender and purée until smooth. Add cream. Return to saucepan and reheat until hot.
Serve hot with a dollop of sour cream and nutmeg.
Excerpted from The Taste of Nova Scotia Cookbook; from NovaScotia.com