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Default Pumpkin and Mushroom Soup (4) Collection

Pumpkin-Portobello Mushroom Soup
Curried Pumpkin Mushroom Soup
Wild Mushroom Pumpkin Soup
Pumpkin And Mushroom Soup



Pumpkin-Portobello Mushroom Soup

"Really great with a tossed salad and bread for dinner on a cold day.
The last few years we have had it with our Thanksgiving dinner and it
was great."

1/2 pound sliced portobello mushrooms
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons white flour
1 tablespoon curry powder
3 cups chicken broth
1 (1-lb.) can pumpkin
2 tablespoons sherry
1 tablespoon honey
1/4 teaspoon nutmeg
Salt and pepper
1 cup evaporated milk
Sour cream

Saute mushrooms and onion in butter until cooked. Add flour and curry
and mix until smooth. Whisk in the broth. Add the pumpkin, sherry,
honey, and spices and bring to a boil. Reduce heat and simmer for 10
to 15 minutes. Add milk and heat through without boiling. Swirl with
sour cream before serving.

Source: http://www.perfectentertaining.com/page1579.html





Curried Pumpkin Mushroom Soup


Pumpkin Mushroom Soup

1/2 lb. mushrooms, sliced
1/2 lb. onions, chopped
2 Tbsp. butter
2 Tbsp. flour
1 tsp. curry powder
3 cups chicken broth
1, 16-oz. can pumpkin
1 Tbsp. honey
1/4 teaspoon of nutmeg
1 cup half & half (mixture of whole milk and heavy cream)
1/4 teaspoon (or to taste) cayenne pepper
Salt & pepper to taste
Emeril's Essence to taste (recipe below)

Saute mushrooms and onions in butter until tender. (or a mixture of
a
small amount of butter for flavoring, and an equivalent amount of
olive oil
to bring total amount of oil up to 2 Tbsp.)
Stir in flour and curry until well incorporated to make a flour
roux with
the mushrooms & onions.
Gradually add chicken broth, mixing thoroughly with the roux.
Add honey, nutmeg, salt and pepper.
Bring to a gradual boil over medium heat until mixture starts to
thicken.
Add pumpkin, mixing thoroughly, and continue to cook for 15
minutes.
Slowly add half and half and heat to mixture, but do not bring to
boil.
Add Emerils Essence, salt and pepper to taste. Additional cayenne
if desired.
Top with sour cream, croutons, and fresh parsley or chopped green
onions.

Serves 6


Emeril's Essence seasoning

Combine:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine thoroughly.

Source: http://www.infolanka.com/recipes/mess3/39.html





Wild Mushroom Pumpkin Soup

Categories: Soups, Vegetarian, Low-fat
Yield: 4 servings

1/3 cup Dried mushrooms -- (porcini and shiitake)
1 cup Hot water
1 Tbsp Olive oil
1 large Onion, finely chopped
1 cup Sliced fresh mushrooms
2 cup Vegetable stock
2 cup Cooked or canned pumpkin
1/4 tsp Nutmeg
1/4 tsp Salt, -OR- 1 tsp Tamari
1/4 tsp Black pepper
Minced fresh parsley
Minced fresh chives

Soak dried porcini and shiitake mushrooms in hot water for
20 minutes. Chop rehydrated mushrooms and reserve soaking liquid.
Saute chopped onion and sliced fresh mushrooms and soaking liquid
and vegetable stock.

Add pumpkin, nutmeg, salt or tamari and black pepper. Cook over
medium heat and stir until heated through. Garnish with parsley and
chives.

Source: http://www.recipesource.com/soups/soups/01/rec0141.html





Pumpkin And Mushroom Soup

1 Tbsp oil
400g pumpkin, peeled and roughly chopped
6 - 8 mushrooms, sliced
3 cups water
1/2 cup water
30g packet dried cream of chicken soup mix
2 Tbsp finely chopped chives

Heat the oil in a large saucepan, saute the pumpkin for 2 - 3 minutes.
Add the mushrooms and first measure of water. Simmer gently for
10 - 15 minutes or until the pumpkin is softened. Mix the second
measure of water to a paste with the soup mix, gradually add to the
saucepan stirring to avoid lumps forming. Simmer gently for 3 - 4
minutes.
Sprinkle with chives.
Serves 4.

Source: http://www.vegetables.co.nz/recipe/recipe.cfm?i=104



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