Curried Pumpkin And Mushroom Soup Food

BEST CURRIED PUMPKIN SOUP

Steps:

• In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

CURRIED PUMPKIN AND MUSHROOM SOUP

Steps:

• Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
• Add flour and curry powder and blend, stirring for five minutes.
• Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
• Transfer to a blender and purée until smooth.
• Add milk or whipping cream.
• Reheat until hot.
• For Vegetarian use the vegetable stock.

PUMPKIN MUSHROOM SOUP

Steps:

• Sautée the onions and mushrooms in the butter until soft.
• Sprinkle on the flour and stir.
• Add the honey,salt, pepper, curry and nutmeg.
• Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
• Stir in the cream and heat through, don't boil.
• Taste and reseason!
• Garnish with sourcream and parsley.

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP

Steps:

• Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
• Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
• Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
• Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
• Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.

CURRIED PUMPKIN SOUP

Steps:

• In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired.

CURRY PUMPKIN SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
• Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
• Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

CURRIED PUMPKIN SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
• Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
• Puree soup in a food processor or a blender.
• Return soup to saucepan; reheat, covered, over low heat.