Pumpkin Curry Soup

Pictures to come!

As always, keep in mind that the measurements are approximations. I like the soup with fat-free half and half because it’s tasty and has less calories.  I haven’t ever tried it with real cream because I’m worried that I would never go back! If you do, please tell me it’s awful.

1/2 stick of butter or margarine
1 large diced onion
12 ounces fresh, baby Bella mushrooms, sliced
2 tsp curry powder
3 tsp flour
3 cups low-sodium chicken broth
16 oz can pure-pack pumpkin
2 tbsp honey
1/4 tsp nutmeg
2 cups fat-free half and half
kosher salt to taste

Preheat a large pan over medium heat. Add butter and melt slightly. Saute the onions and mushrooms until the onions become translucent and the mushrooms are soft and tender. Add the curry powder and saute for another 2 minutes. Stir in the flour, and mix well. Saute for another minute.

Add the chicken broth, pumpkin, honey, and nutmeg. Season with salt. At this point, I usually taste the soup for flavor. I normally add more curry powder and honey. Keep in mind, though, that you don’t want it to be too sweet because the half and half will sweeten it up. Simmer for 15-20 minutes. Stir in the fat-free half and half and heat through. Serve and enjoy!

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