Curried Pumpkin Coconut Soup Food

COCONUT CURRY PUMPKIN SOUP

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.

COCONUT CURRY PUMPKIN SOUP

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.

PUMPKIN-COCONUT SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

CURRIED PUMPKIN SOUP

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.

CURRIED PUMPKIN-COCONUT SOUP

Steps:

• Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder; coat with butter and cook and stir for about 2 minutes.
• Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter; add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.
• Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.
• Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.
• Warm pureed soup over low heat, about 5 minutes; season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.

COCONUT CURRIED PUMPKIN SOUP

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.