Hmmmm….this just might be my favorite soup recipe of all time. It is another throw back from my time at the Peacock Cafe, though I don’t have that original recipe. In fact, I lost the recipe I did have, so this one is just a guess!! 😀 Tastes good still, so that is all that matters.
It is definitely easier to use canned pumpkin, though that is something that just doesn’t seem to exist here in England. If, like me, you will be using a fresh pumpkin, be sure to choose a small, sugar or pie type. They are more flavorful than their jack o’ lantern counterparts. To prepare your fresh pumpkin, first cut it into fourths. Then remove the seeds and stringy bits. Place into a large stock pot full of about 3 inches of boiling water, cover with a lid and let steam for around a half hour. (alternatively, you could roast them in the oven until cooked) Remove from the water and let cool. Once they are cool, spoon out the flesh and puree. It is not safe to can fresh pumpkin (something about being low acidity, causing embolism…) but you can freeze it with no adverse side affects!
p.s.–Adding un-hulled pumpkin seeds to soup is not a good idea…even if it does make it look pretty. Remove the shell from the seeds first!
Pumpkin Mushroom Soup
1 large onion, chopped
1 Tbsp butter
8 oz (250g) mushrooms (oyster, chesnut or baby bella), sliced
1 Tbsp curry powder
2 Tbsp flour
3 cups veggie stock
2 1/2 cups pumpkin puree
2 Tbsp honey
salt and pepper to taste
1/2 cup heavy (double) cream, to serve
1. In a large stainless steel stock pot, melt the butter over medium high heat. Add the onion and mushroom and cook until the veg is soft.
2. Mix the curry powder and flour together in a small bowl. Add to the stock pot, stirring to coat evenly.
3. Pour the veg stock into the pot and bring to the boil. Reduce the heat to a high simmer and cook for about 20 minutes.
4. Add the pumpkin puree, honey and salt and pepper. Cook for another 10 minutes.
5. Using an immersion blender, puree the soup. Adjust seasoning and add the heavy cream to serve.