Pumpkin Mushroom Soup Recipe
What makes the flavor of this recipe distinctive is the curry added. Curry-scented pumpkin mushroom soup is wonderful served over rice, and can be made as hot or mild as you wish.
Prep time: 5 minutes
Cook time: 15 minutes
Utensils:
Wok, bowl.
Serves 2
Ingredients:
1 cup water
1 cup milk
2 tbsps. flour
1 cup chicken stock
2 tbsps. olive oil
1/2 onion, chop into small pieces
3 oz./ 100 g mushrooms, rinse well and cut into strips
7 oz./ 200 g pumpkin, peeled and cut into 1-inch cubes
1 tbsp. ground black pepper
1 tbsp. curry powder
1 tsp. salt, or to taste
1 tbsp. honey liquid
Directions:
1. Heat 2 tbsps. olive oil in a wok over medium heat, saute mushroom and onion cubes until cooked through, toss gently once or twice.
2. Sprinkling 1 tbsp. curry powder, 2 tbsps. flour over them as you stir fry, then add 1 cup chicken stock, 1 cup water and 1 cup milk, allow to cook over medium heat until steam appears.
3. Add pumpkin cubes, keep the soup on a steady simmer, add 1 tbsp. ground black pepper and 1 tsp. salt, cook briefly to mix everything together.
4. At the last minute of cooking, add 1 tbsp. honey liquid and stir to mix well.
5. Ladle into warmed bowl and serve.
Nutritional information:
Servings per recipe: 3
Amount per serving:
| Protein: 7.6 g |
| Total fat: 3.7 g |
| Carbohydrate: 13.6 g |
| Calories: 117 kcal |
Hot Recipes
Key in value & click anywhere outside the box to convert!