Food + Drink

Pumpkin Mushroom Soup.

I made this recipe up as I went along last night, and it came out GREAT! So delicious, and so easy. It’s a little bit spicy, but in the most pleasant way. If you’re vegetarian, you can omit the chicken sausages and use vegetable broth.

Pumpkin Mushroom Soup
makes 6 large bowls or 9 cups

12 oz mushrooms (I used portobellos, but you can go fancier), diced
1 medium onion, diced
1 tbsp olive oil
3 tbsp flour
1 tsp curry powder
3 cups chicken broth
15 oz canned pure pumpkin (NOT pie filling!)
2 chicken sausages (any kind; I used Trader Joe’s asiago & mushroom chicken sausages)
1 cup milk
1 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
2 tsp sugar
shredded asiago cheese

In a large saucepan or pot, sauté mushrooms and onion in olive oil until very tender, about 10 minutes. You may want to partially cover the pan to keep everything moist. (If using precooked chicken sausages, slice into half moons, set aside. If sausages are uncooked, cook them now, slice, set aside.) Stir in the flour and curry powder until blended. Gradually add the broth, stirring. Add the sausage. Bring to a boil, lower heat, and cook while stirring for 2 minutes or until somewhat thickened. Add the pumpkin, milk, sugar and spices. Heat through on medium-low heat while stirring. Serve with a sprinkle of asiago cheese.

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  • Reply Jennifer November 20, 2007 at 3:08 pm

    That sounds fantastic! I think I know what I am making tonight… the forecast calls for snow!

  • Reply Belinda November 20, 2007 at 11:04 pm

    i am most certainly going to try this but with a few tweaks to make it vegan, so sadly no yummy cheese for me but i am sure i will cope!. thank you for posting this as it certainly beats the grotty lentil tomato soup i cooked yesterday. so dull.

  • Reply Anna at D16 November 20, 2007 at 11:22 pm

    Oh, you can definitely do it with soy milk instead of regular milk!

  • Reply Jorie December 7, 2007 at 1:12 pm

    This was such a wonderful snowy night meal, and cold day lunch. We were amazed at the aromas when we added the flour and curry powder and even more elated when we added the chicken broth. Wonderful and so quick and simple. The soup had the flavor that it had been simmering all day, although it was only ten minutes. I accidentally bought shitake mushrooms instead of portobellos and decided to use three trader joe’s garlic chicken sausages since that was what was left in the fridge. It reminded us of a chili cheese crawfish etouffee we always stop to get when we visit my boyfriend’s parents. Next time I think we are going to add a little more curry and place it over rice to compete with yat’s etouffee. thank you so much.

  • Reply Anna at D16 December 7, 2007 at 1:20 pm

    So glad to hear you enjoyed it, Jorie!

  • Reply Laura December 4, 2008 at 8:26 am

    I finally got around to making this soup — a year after you posted it. Completely delicious! Thanks!

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