This mushroom and pumpkin soup is hearty and delicious, and gets a delightful kick from the addition of curry powder. It’s easy to make for large groups, so it’s perfect for entertaining at parties, dinners, and luncheons!


You’ll Need:

  • 2 cups pumpkin puree, cooked
  • ½ pound mushrooms, sliced
  • 2 tbs butter, unsalted
  • 1 tbs curry powder
  • 1 tbs Jersey Fresh honey
  • pinch grated nutmeg
  • salt & pepper
  • 2 tbs flour
  • ½ cup onions, chopped
  • 3 cups chicken or vegetable stock
  • 1 cup heavy cream



Cook mushrooms and onion in butter over moderate heat for 3 minutes. Add flour and curry powder. Cook 5 minutes over low heat. Remove from heat and add stock in a steady stream, whisking as you go. Stir in the pureed pumpkin, honey, nutmeg and salt and pepper to taste. Simmer 15 minutes, stirring occasionally. Stir in cream. Before serving, reheat soup until hot, but do not allow to boil. [Makes 8 servings


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