CURRIED PUMPKIN SOUP
This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.
Provided by Debbe Hallborg
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 22.6 g, Cholesterol 5.1 mg, Fat 3.4 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 696.5 mg, Sugar 13.9 g
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
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.
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.
PUMPKIN CURRY SOUP RECIPE BY TASTY
Here's what you need: coconut oil, medium yellow onion, garlic, fresh ginger, curry powder, brown sugar, cayenne, ground cumin, kosher salt, black pepper, coconut milk, pumpkin puree, vegetable broth, bread bowl
Provided by Merle O'Neal
Yield 10 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes.
- Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
- Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes.
- Uncover the soup and blend with an immersion blender until smooth.
- Ladle the soup into bread bowls and serve.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 27 grams, Fat 28 grams, Fiber 4 grams, Protein 2 grams, Sugar 9 grams
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
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.
COCONUT CURRY PUMPKIN SOUP
Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
- Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
- Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
- Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.
BEST CURRIED PUMPKIN SOUP
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CURRIED LENTIL AND PUMPKIN SOUP
Make and share this Curried Lentil and Pumpkin Soup recipe from Food.com.
Provided by JustJanS
Categories Lentil
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy based saucepan over medium heat.
- Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
- Stir in the curry powder and cook, stirring for a further 30 seconds.
- Add the remain ingredients, except the yogurt or sour cream.
- Stir until well combined then bring to the boil.
- Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
- Serve in bowls with a dollop of yoghurt or sour cream.
Nutrition Facts : Calories 327, Fat 3.7, SaturatedFat 0.6, Sodium 16.2, Carbohydrate 64.8, Fiber 11.6, Sugar 7.2, Protein 15.2
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PUMPKIN CURRY SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Vegan Vegetable SoupCalories 327 per serving
- Heat oil in a large heavy pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until slightly softened, about 5 minutes. Add garlic, ginger, jalapeño, curry powder, allspice and bay leaves; cook, stirring constantly, until fragrant, about 1 minute.
- Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes.
- Remove the bay leaves. Ladle the soup into a blender. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Pour the remaining coconut milk into the blender. Secure the lid on blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). Return the soup to the pot. (Alternatively, process the coconut milk and soup in the pot using an immersion blender on high speed until smooth, 2 to 3 minutes.) Return to a simmer over medium heat. Remove from heat; stir in lime juice.
- Ladle the soup evenly into 6 bowls; drizzle with the reserved coconut milk and sprinkle with peanuts. Garnish with additional jalapeño, if desired.
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