Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pumpkin-Portobello Mushroom Soup
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- #14890
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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 can (1 pound size) pumpkin puree
2 tablespoons sherry
1 tablespoon honey
1/4 teaspoon nutmeg
salt and pepper
1 cup evaporated milk
sour cream
directions
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.
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yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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