Recipe: Curried pumpkin and mushroom soup

Autumn is the perfect season for this hearty, flavour-packed soup.

Credit: Flickr / ccharmon

The uses for pumpkins reach far beyond the perfect canvas… Try making curried pumpkin and mushroom soup this year

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!



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

>> Make your own 100-mile pumpkin purée!

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