Good
Cook mushrooms in butter over medium heat - stirring for 3 minutes.
Add the flour and the curry and cook over low heat for 5 minutes constantly stirring. Remove the pan from the heat and add the stock in a stream whisking. Then add pumpkin, nutmeg, honey and salt and pepper to taste.
Simmer for 15 minutes and then stir in the cream and reheat the soup until its hot, but do not allow to boil. Makes 6 cups.
Can use vegetable stock to make it vegetarian!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1076g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 633 | ||
Calories from Fat: 203 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 72.2mg | 22 % | |
Sodium 572.1mg | 20 % | |
Potassium 1501.4mg | 40 % | |
Total Carbohydrate 97.8g | 29 % | |
Dietary Fiber 18.4g | 73 % | |
Sugars, other 79.4g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 633
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