4tablespoonsall-purpose flour or substitute with Gluten Free All-Purpose Flour
1teaspooncurry powdermore if desired
6cupsvegetable brothor chicken broth
1 28-ozcan pumpkin pie filling* See notes for swapping out
2 12-ozcans evaporated milk* see notes for making dairy free
¼cuppumpkin seedstoasted and salted (Optional)
Garnish with creme fraichesour cream or plain greek yogurt (Optional)
FOR THE SOUP
In a large stockpot, melt butter over medium high heat. Add chopped onions, sliced mushrooms and sauté, stirring frequently until tender and soft, about 5 minutes.
Mix together flour and curry powder and stir into onion & mushrooms mixture until well blended.
Reduce heat to medium and gradually pour in vegetable broth, stirring to blend.
Bring mixture to boil, then stir for 2 minutes or until mixture is thickened.
Add the pumpkin pie mix, evaporated milk, salt and pepper, stir to blend.
Bring up to just about a simmer.
Ladle into bowls and garnish with a little swirl of greek yogurt or sour cream and top with toasted pumpkin seeds.
TOASTING PUMPKIN SEEDS
Heat a heavy pan on medium-high heat, toss in about ¼ - ½ cup of raw pumpkin seeds. Swirl pan around, tossing the seeds to and fro. The heat will release the oils and the seeds will start to snap, pop and crackle, not necessarily in that order. Keep swirling and toss the seeds in the pan so they don't burn.
Once they start popping, throw in a couple pinches of sea salt and toss some more. Remove and cool slightly before serving, use as garnish on top of soup, about a tablespoon per bowl. Throw them in hot and hear them sizzle!
Cooled, these are wonderful as a snack or in your favorite salad.
Using real pumpkin puree instead of Pumpkin Pie Mix, swap out the following:
1 Teaspoon Cinnamon*
1/2 Teaspoon Nutmeg*
1/2 Teaspoon Ground Ginger*
1 tablespoon brown sugar (optional)
2 15 Ounce Cans Pumpkin Puree
*or sub 1 ½ teaspoons pumpkin pie spice mix instead.
Swap out equal amounts of coconut cream or coconut milk