This lovely soup absolutely delighted me!  There is only a hint of curry flavor, but it does not in any way overpower the pumpkin.  The mushrooms are a wonderful addition, I think.

2 tbsp butter, divided (30 mL)
1/cup finely chopped onion (125 mL)
1 tsp crushed garlic (5 mL)
1/lb mushrooms, sliced (0.2 kg)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1 tsp curry powder (5 mL)
2 cups chicken stock (500 mL)
  (I used homemade)
1, 14 oz can pumpkin (398 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
1 cup whipping cream (250 mL)
1 cup water (250 mL)
Salt, to taste
Black pepper, to taste 

In large, deep frying pan or pot, melt 1 tbsp (15 mL) butter over medium high heat.  Add onions and garlic, cooking until they have started turning soft.  Add remaining butter and mushrooms and cook until mushrooms have softened up nicely.  Stir in cornstarch and curry powder.  Slowly add chicken stock.  Then add pumpkin, liquid sweetener (to balance flavors), whipping cream and water.  Turn heat low and simmer 15 minutes, stirring occasionally.

Helpful Hints:  Use up to one more teaspoon of cornstarch, OR arrowroot powder, if needed – mix in a bowl with a small amount of soup and then return to pan.  The soup will thicken even more upon cooling slightly.  1 tsp cornstarch = 2 grams carbohydrate....0.25 grams per serving.

To make homemade chicken stock:  In slow-cooker place leftover rotisserie chicken carcass, cover with water.  Add salt, parsley, black pepper, chopped carrots and onion wedges.  Cook on low overnight.  Strain and refrigerate to use within a day or two, or freeze.

Yield:  8 servings
1 serving
146.0 calories
3.5 g protein
11.7 g fat
1.5 g fiber
6.7 g net carbs

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