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
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
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
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
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.
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
This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.
Provided by PHARMERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
- Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g
More about "pumpkin curry soup recipes"
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.
CURRY PUMPKIN SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
COCONUT CURRY PUMPKIN SOUP - AHEAD OF THYME
From aheadofthyme.com
BEST PUMPKIN CURRY SOUP - COPYKAT RECIPES
From copykat.com
PUMPKIN CURRY SOUP (20 MINUTE RECIPE!) - RACHEL COOKS®
From rachelcooks.com
Ratings 28Calories 96 per servingCategory Soups And Stews
- In a medium saucepan, heat oil over medium heat. Add onion, celery, and salt, and cook, stirring, for about 5 minutes or until onions are translucent and celery is softened.
- Stir in broth and pumpkin and cook until simmering. Remove from heat and CAREFULLY blend using an immersion blender. Slowly stir in yogurt.
CURRIED PUMPKIN SOUP RECIPE - BBC FOOD
From bbc.co.uk
PUMPKIN CURRY SOUP RECIPE (VEGETARIAN) — THE MOM 100
From themom100.com
VEGAN PUMPKIN RECIPES THAT AREN'T SOUP! : R/EATCHEAPANDVEGAN
From reddit.com
HEALTHY SOUP RECIPES FOR COZY SEASON | POPSUGAR FOOD
From popsugar.com
DAIRY-FREE PUMPKIN CURRY SOUP RECIPE
From godairyfree.org
CURRY PUMPKIN SOUP RECIPE – HOW TO MAKE PUMPKIN SOUP — …
From eatwell101.com
THAI RED CURRY PUMPKIN PIE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPICY PUMPKIN CURRY SOUP RECIPE | IMPACT MAGAZINE
From impactmagazine.ca
PUMPKIN CURRY SOUP - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
PUMPKIN AND RED LENTIL SOUP WITH BACON - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
PUMPKIN CURRY SOUP | RECIPELION.COM
From recipelion.com
10 BEST PUMPKIN SOUP WITH CANNED PUMPKIN RECIPES | YUMMLY
From yummly.com
JAMAICAN PUMPKIN RECIPE SOUP
From cobi.cob.utsa.edu
EASY PUMPKIN CURRY SOUP (30 MINUTE RECIPE) - CHEERFUL COOK
From cheerfulcook.com
TURMERIC CHICKEN NOODLE SOUP RECIPE - TODAY.COM
From today.com
COZY PUMPKIN CURRY SOUP RECIPE - JAR OF LEMONS
From jaroflemons.com
PUMPKIN SOUP RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #bisques-cream-soups #soups-stews #dinner-party #dietary #4-hours-or-less
You'll also love