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
2/2 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
3/4 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

4/2 lb. mushrooms, sliced
5/2 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
6/4 teaspoon of nutmeg 1 cup half & half (mixture of whole milk and heavy cream)
7/4 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


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

8/3 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
9/4 tsp Nutmeg
10/4 tsp Salt, -OR- 1 tsp Tamari
11/4 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
12/2 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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