CURRY PUMPKIN SOUP
Quick and easy spiced pumpkin soup made with pumpkin purée, onions, fresh ginger, chicken stock, cream, and a mixture of curry, cumin, and coriander.
Provided by Elise Bauer
Categories Dinner Soup 1-Pot Pumpkin Pumpkin Soup Soup Vegetable Soup Winter Squash
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Purée soup: Turn off the heat and carefully remove the bay leaves. Use an immersion blender to purée the soup.
Nutrition Facts : Calories 167 kcal, Carbohydrate 23 g, Cholesterol 16 mg, Fiber 6 g, Protein 7 g, SaturatedFat 4 g, Sodium 620 mg, Sugar 11 g, Fat 6 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SPICY CURRY PUMPKIN SOUP
I had originally made this soup for my Christmas Dinner last year. I found the recipe on epicurious.com. I believe the recipe was originally found in "Oprah Magazine" by way of "Simply Recipes" on www.elise.com. My family and I really enjoyed this soup... It's full of flavour and the spice is perfect for a cold evening. I really love this recipe and hope you do too!
Provided by Ardenia
Categories Vegetable
Time 40m
Yield 10-12 bowls, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
- Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
- Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
- With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
- Garnish with toasted pumpkin seeds and/or sour cream (optional).
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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