Recipe: Curried Pumpkin Soup - Shawano Stock Market


Recipe: Curried Pumpkin Soup

Curried Pumpkin Soup

Looking for another way to use all that canned pumpkin?! Look no further than my DELICIOUS Curried Pumpkin Soup recipe! Seriously, this is a CROWD FAVORITE of mine! Looking for a dairy free option? Coconut milk is an easy substitute!
  • 1/2 pound fresh Baby Bella Mushrooms, sliced
  • 1/2 cup chopped yellow onion
  • 1/4 cup Sicilian Biancolilla Extra Virgin Olive Oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 3 cups vegetable broth
  • 1 can solid-pack pumpkin
  • 1 1/2 cups half & half
  • 3/4 cup Honey Meadows raw honey
  • 1/2 teaspoon Himalayan Sea Salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • Fresh chives, chopped (for finishing)
  • Pepitas (for finishing)


In a large saucepan, saute the mushrooms and onions in Chiquitita Extra Virgin Olive Oil until tender. Stir in flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the pumpkin, half & half, honey, salt, pepper and nutmeg; heat through. Garnish with chives and serve.
*Makes about 6 servings
*Recipe adapted from Taste of Home


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