Pumpkin Mushroom Soup Recipes

Steps:

• Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
• Add flour and curry powder and blend, stirring for five minutes.
• Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
• Transfer to a blender and purée until smooth.
• Add milk or whipping cream.
• Reheat until hot.
• For Vegetarian use the vegetable stock.

Steps:

• Sautée the onions and mushrooms in the butter until soft.
• Sprinkle on the flour and stir.
• Add the honey,salt, pepper, curry and nutmeg.
• Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
• Stir in the cream and heat through, don't boil.
• Taste and reseason!
• Garnish with sourcream and parsley.

Steps:

• Heat olive oil and butter in a large heavy saucepan. Add onion and saute until tender but not brown. Add garlic, saute a few minutes longer, then stir in the mushrooms.
• Saute, stirring, for several minutes, then add pumpkin and stock. Simmer about 30 minutes until the pumpkin is tender.
• Puree the mixture in a blender or a food processor.
• Return the puree to the saucepan and add the half-and-half. Bring to a simmer and season to taste with salt and pepper.
• Serve sprinkled with pumpkin seeds and parsley.

Steps:

• In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

Steps:

• Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
• A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.