Years ago when Turbacks was the first restaurant that served locally produced foods, I managed to get their signature Curried Pumpkin Mushroom Soup recipe. It’s been a favorite with all of us and friends ask for it when they come to visit from out of town. This fall my share from Full Plate CSA included some beautiful and delicious cooking pumpkins. These pumpkins are just the right size to function as serving bowls for this great soup.
½ lb. sliced mushrooms½ cup chopped onions
2 Tbs. butter or oil 1 Tbs. curry powder or to taste
3 cups vegetarian or chicken broth
1 lb. canned pumpkin (or fresh: cooked and pureed)
½-1 Tbs. honey
1 cup evaporated milk
Dash of nutmeg, and salt and pepper to taste.
If you decide to use fresh pumpkin, cut off the top first. Then bake for 30-45 minutes until soft (with seeds still inside). When cool enough peel off skin and discard seeds. If you decide to use the shell as a container, then scrape out the seeds and discard (or roast) and scrape out some of the pulp to use in the soup leaving enough to make a sturdy bowl for the soup.
- Sauté onions until translucent.
- Add mushrooms and cook for a few minutes until just cooked.
- Add curry powder and cook for 2 more minutes stirring.
- Add broth, bring to bowl and add pumpkin, honey and seasoning.
- Cook, stirring occasionally for 10-15 minutes.
- Add evaporated milk and heat without boiling.
- Adjust for seasoning adding more salt or honey or pepper as you like.
- It’s ready to serve.