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Indian Style Pumpkin Soup

Combine the heartiness of pumpkin with the spicy tang of curry powder with this recipe for Indian-Style Pumpkin Soup. This pumpkin soup recipe is great warm or cold, ideal for any season.


Indian-Style Pumpkin Soup tastes even better after having been chilled overnight.


  • 1 tablespoon margarine or butter substitute, softened
  • 1/2 cup onion, chopped finely
  • 1 garlic clove, well minced
  • 1/2 pound mushrooms, sliced
  • 2 tablespoons whole wheat flour
  • 1 teaspoon curry powder or garam masala
  • 2 cups low sodium chicken stock
  • 1 14-ounce can pumpkin, or 2 cups fresh pumpkin, cooked
  • 1 tablespoon honey
  • Freshly grated nutmeg, to taste
  • 2 cups skim milk


  1. In large saucepan, melt margarine over medium heat; cook onion, garlic and mushrooms for 8 to 10 minutes or until softened.
  2. Stir in flour and curry powder; cook for 1 minute over low heat, stirring, until well blended.
  3. Gradually add stock, whisking until smooth.
  4. Stir in pumpkin and honey; season with nutmeg to taste.
  5. Cook over low heat for 15 minutes, stirring occasionally.
  6. Add milk and heat until hot.

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