Nothing says fall like pumpkin (you’ll probably see more pumpkin recipes in the coming months). Although it’s still fairly warm, this pumpkin-mushroom soup is already a welcome addition to the table, especially since this recipe comes with a bit of a kick.
1 large yellow onion, chopped
1 and 1/2 cups sliced white mushrooms
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
1 teaspoon pumpkin spice (and dashes to garnish)
Pinch ground cayenne pepper
3 (15 oz) cans pumpkin (or 6 cups of chopped roasted pumpkin*, but frankly that’s a lot more work)
5 cups of fat-free chicken broth
2 cups of skim milk
½ cup brown sugar (or Splenda brown sugar blend)
½ cup fat-free half and half
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.
Spray Pam in a 4-quart saucepan over medium-high heat. Add onions, garlic and a 1/2 cup of the mushrooms and cook, stirring often, until softened. Add spices and stir for another few minutes.
Add pumpkin and chicken broth and stir together well. Bring to a boil, reduce heat and simmer for 15 minutes. Make sure to cover the saucepan; the soup will make quite a mess otherwise.
Transfer the soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. This liquefies the remaining onions and mushrooms.
With the soup on low heat, add brown sugar and remaining cup of mushrooms and mix. Add milk while stirring to incorporate. Add half and half. Adjust seasonings to taste. Simmer for at least 10 minutes before serving.
Makes eight plentiful servings. Suggested garnish includes sour cream and a sprinkle pumpkin spice. Pictured above the soup is accompanied by wheat naan.