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    You are in: Home / Deep-fried / Curried Pumpkin and Mushroom Soup Recipe
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    Curried Pumpkin and Mushroom Soup

    Average Rating:

    2 Total Reviews

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    • on February 17, 2009

      I thought the taste was excellent. Perhaps a little extra curry would be bettter for my personal taste. We used 2% milk and although it was very good, it would have probably been better a little creamier. I think whipping cream would be too thick. In Canada we have homogenized milk at 3.5% fat which would probably be ideal. Otherwise you could just add some cream to the milk. Very good soup!

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    • on November 06, 2006

      I was just going to add this recipe and my recipe only has one difference which is 1 tbsp. honey instead of the brown sugar. I got the recipe out of Jersey Fresh.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Curried Pumpkin and Mushroom Soup

    Serving Size: 1 (472 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 921.4
     
    Calories from Fat 706
    76%
    Total Fat 78.5 g
    120%
    Saturated Fat 47.6 g
    238%
    Cholesterol 274.6 mg
    91%
    Sodium 485.0 mg
    20%
    Total Carbohydrate 45.7 g
    15%
    Dietary Fiber 3.2 g
    13%
    Sugars 19.6 g
    78%
    Protein 15.0 g
    30%

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