|Above photo was taken by me, Mary | Recipe Wrangler 2013|
The recent cold weather, and the fact I am trying to catch-up on my recipe posting, reminded me I hadn't shared this recipe yet. If you're like me, you enjoy soup any time of year and this is one of my favorite recipes. Special shout-out to my aunt, Joan, who gave me this recipe. Years ago, we arrived at her house for Christmas and this delicious soup was there to greet us!, available any time we wanted to help ourselves as we awaited Christmas dinner. Even though it wasn't the only delicious appetizer she put out that day, I remember helping myself to quite a few scoopfuls! In fact, I always recall that day because having this soup was the first time I ever ate anything "curried" and I was immediately "in love"!
These days, my Pinterest boards are chock-full of curried recipes and I'll be posting plenty more of them here on my blog. I hope you enjoy this scrumptious selection as much as I do!
I usually double this recipe, but I'll type the original quantities for you here, which it says serves 6. The photo below shows the doubled amounts for your reference. This soup can also be made in advance and then warmed later, as you'll see described in the recipe.
CURRIED PUMPKIN AND MUSHROOM SOUP RECIPE
1/4 lb. Mushrooms, sliced --I chop them.
1/4 cup Chopped Onion
2 tbsp. Unsalted Butter
2 tbsp. Flour
1 tbsp. Curry Powder --For this soup, I use McCormick's brand.
3 cups Chicken or Vegetable Broth or Stock
1 15 oz. can Pumpkin, plain
1 tbsp. Honey
Pinch of Nutmeg, grated or ground
Black Pepper, freshly ground
1 cup Heavy Cream
2 tbsp. Chopped Green Onion or Chives
In a large, heavy saucepan, cook the mushrooms and onion in the butter, stirring over moderate heat for 3 minutes. The onion should be soft, but not brown.
Add the flour and curry powder and cook over low heat, stirring constantly for 5 minutes.
Remove pan from heat and add stock while whisking.
Return to heat and bring to a boil.
Stir in the pumpkin, honey, nutmeg, and salt and pepper to taste.
Simmer soup, stirring occasionally for 15 minutes.
--> The recipe can be made ahead to this point.
If you're not making the soup ahead of time, continue by stirring in the heavy cream and then serve.
If you're making the soup ahead of time, when ready to serve, heat the soup and then stir in the heavy cream. Soup should be heated to hot, not boiling.
If desired, garnish with dollop of crème fraîche and chopped green onions or chives.
*I like to garnish with candied or cinnamon pecans and drizzle with honey. In this instance (photo at top of post), I made Cinnamon Sugared Pecans, chopped them and sprinkled them on top.
Source: Newspaper Article by Kate Lawson, Gannett News Service
|Here is my copy of the original recipe just as I received it, straight from my Aunt Joan! Her edits are in black, mine in blue.|
RIFFS ON THIS RECIPE:
For the first time, I read the article associated with this recipe. I had only ever glanced at it before. The word "Gourmet" always stood out to me, so I assumed the recipe was from Gourmet magazine, but now I see the recipe is from a restaurant in Ithaca, New York (which is currently closed), where a writer from Gourmet magazine had experienced this soup. After realizing this, I decided to do a quick Internet search and I came across only two recipe variations. Also turns out, the restaurant would serve the soup in a hollowed-out pumpkin, which I now notice is also shown in the article, and they most likely used the fresh pumpkin to make the soup. The first recipe shown here gives that option. The next time I make this, I will give one of these a try:
Turback's Curried Pumpkin Mushroom Soup
Curried Pumpkin and Mushroom Soup