CREAMY CURRIED PUMPKIN SOUP
"This rich, creamy soup is really quick and easy to make and always gets rave reviews," writes Sarah Perry from Camarillo, California. "I serve it with banana bread or muffins and often double the recipe just to have leftovers!"
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onions with curry powder in butter until tender. Stir in flour. Gradually add broth and pumpkin. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. , Reduce heat. Stir in buttermilk and ham; heat through. ,
Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
CURRIED PUMPKIN SOUP
This comforting soup is wonderfully warming on an autumn day, and the subtle curry flavor lets the pumpkin star. My family really enjoy dishes like this that have a delightful down-home flavor.-Eleanor Dunbar, Peoria, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 67 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CURRY PUMPKIN SOUP
This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).
Provided by Mary Ingram
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
- Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
- Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 18.2 g, Cholesterol 24.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 5.3 g, Sodium 759.6 mg, Sugar 6.6 g
CURRIED PUMPKIN SOUP
This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Curry Squash Pumpkin Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
- Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
SIMPLE CURRY PUMPKIN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
- Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
- Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
- Serve the soup in bowls and garnish with the herby pumpkin seed topping.
CURRIED PUMPKIN SOUP
Make and share this Curried Pumpkin Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute mushrooms and onion in butter until tender.
- Add in flour and curry powder and mix until blended.
- Gradually add the broth.
- Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
- Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.
Nutrition Facts : Calories 163.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 26.6, Sodium 291.2, Carbohydrate 17.8, Fiber 1.1, Sugar 5.2, Protein 6.2
CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
PUMPKIN CURRY SOUP
Make and share this Pumpkin Curry Soup recipe from Food.com.
Provided by ChrisMc
Categories Fruit
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine and cook onion and garlic.
- Stir in the curry, salt, and pepper and cook for one minute.
- Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
- Stir in evaporated milk just before serving.
PUMPKIN SOUP
Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a lovely silky texture
Provided by Barney Desmazery
Categories Lunch, Soup, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
- To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
- Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
- Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Nutrition Facts : Calories 317 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Protein 6 grams protein, Sodium 0.54 milligram of sodium
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