Curried Pumpkin Soup With Crisp Onion Oamc Recipes

Steps:

• Heat olive oil and add mushrooms, and onions. Cook until tender.
• Add flour and curry.
• Gradually add the chicken broth.
• Cook and stir constantly over medium heat until thickens.
• Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
• Simmer 10 minutes.
• Add the milk and stir until hot.

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.
• Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.

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.

Steps:

• Coat a large wide pot with olive oil and put over medium heat. Add the onions, season with salt, to taste, then cover the pot and let the onions wilt and get very soft, about 7 to 8 minutes. Remove the lid and cook until they get very brown and caramelized, do NOT rush this. Cook low and slow, about 30 to 40 minutes, stirring occasionally.
• When the onions are really brown and sweet, add the pumpkin, garam masala and crushed red pepper. Season with salt, to taste, then add 1 cup of stock. Cover and cook over medium heat until the pumpkin has softened and started to become mushy, about 20 minutes.
• Remove the lid and if the pumpkin is still a little hard add the remaining 1/2 cup of stock. Cook, stirring frequently, until the moisture reduces and the pumpkin becomes the consistency of mashed potatoes. Taste and season with salt, if needed. Transfer the pumpkin to a serving bowl and garnish with chives and pumpkin seeds.

Steps:

• Pre-heat the cooker for 20 minutes.
• Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.
• Add tomatoes, onion, pepper and chicken stock.
• Cover with the lid and cook following the times and settings above in the description.
• Add the curry powder and brown sugar.
• Puree in a food processor or blender.
• Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
• Reheat but do not boil. Serve sprinkled with chopped chives.

Steps:

• In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

Steps:

• Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
• Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
• Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

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.

Steps:

• Melt butter in a large saucepan over medium heat.
• Cook onion until softened, about 5 minutes.
• Add garlic, curry, salt, and pepper and cook 1 minute more.
• Add broth, water and puree; mix well. Reduce heat to low.
• Cook, stirring occasionally, for 20 minutes.
• Stir in coconut milk.
• Puree soup in blender in several batches until smooth. Return to saucepan.
• Reheat and serve.

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
• Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
• Puree soup in a food processor or a blender.
• Return soup to saucepan; reheat, covered, over low heat.

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.