Curried Pumpkin Soup With Crisp Onion Oamc Food

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.

CURRIED PUMPKIN SOUP

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.

BEST CURRIED PUMPKIN SOUP

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.

CURRIED PUMPKIN SOUP

Steps:

• Heat olive oil in a Dutch oven or heavy stock pot over medium-high heat. Add onions and saute until translucent, approximately 5 minutes.
• Stir in garlic, red pepper flakes, curry powder, coriander, and cayenne. Cook for about 30 seconds to 1 minute, until the garlic is fragrant.
• Stir in pumpkin puree, chicken broth, and brown sugar. Bring the mixture to a simmer. Simmer for 15 minutes to develop flavors, stirring occasionally.
• Remove from heat and blend with an immersion blender until the soup is smooth. Return to heat and stir in the milk. Simmer over medium heat until the mixture is warmed through.
• Remove from heat and stir in heavy cream.
• Serve warm with toasted pumpkin seeds and sage for garnish.

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 SOUP

Steps:

• Preheat the oven to 400°. Lay a piece of parchment paper on a large baking sheet. Cut the pumpkin in half vertically, and scoop out the seeds. Cut the squash in half lengthwise, and scoop out the seeds. Rub the cut sides of pumpkin and squash with two tablespoons of the olive oil. Place the pumpkin and squash cut-side down onto the baking sheet. Roast for 30 minutes. Remove the squash (it should be tender by now), and let it cool. Continue roasting the pumpkin for another 20-30 minutes, until flesh is tender. Let cool to room temperature. Meanwhile, in a large Dutch oven or stock pot over medium heat, add the remaining 2 Tbsp of olive oil. Add the chopped apple, fennel, onion, carrot, and thyme. Sprinkle with a pinch or two of salt. Cook 4-5 minutes until vegetables are slightly softened. Add the cumin and curry powder, stir, and cook an additional minute until the vegetables are fragrant with spices. Add 4 cups vegetable broth, and simmer for about 10-15 minutes. Scoop the flesh from the squash and pumpkin, and add it to the broth. Add remaining 4 cups of broth and maple syrup, and simmer for 15 minutes. Remove from heat. Working in batches, ladle the broth and vegetables into a blender. Fit the lid tightly on the blender, and place a dish towel over the lid (that's just in case-to catch any soup that decides to escape-it's happened to me before). Puree the soup until creamy and smooth. Pour into a large pot or bowl, and continue to blend the remaining soup. Stir in the juice. Season with salt and pepper, to taste. Heat to serve.

CURRIED PUMPKIN SOUP

Steps:

• Heat oven to 300˚F. Toss pumpkin with oil, curry powder, onion, garlic, leeks, celery, sugar and salt. Spread on sheet pan, and roast until very soft, about 1½ hours. When cool enough to handle, transfer to blender or food processor. Blend until thick and smooth. Reserve ¼ cup purée, and transfer rest to saucepan. Whisk in 3 cups water to create creamy consistency. Add more water, if needed. Bring to boil, then reduce to simmer until ready to serve. Just before serving, season with salt, to taste. Remove from heat, and whisk in cream. Divide among bowls, and garnish with reserved purée, seeds and curry powder, if using. Serves 4.

CURRIED PUMPKIN APPLE SOUP - LUNCH VERSION

Steps:

• Melt butter in a soup pot over medium heat. Stir in onion, celery and apples. Saute until onions are translucent. Stir in curry powder and saute for about a minute. Stir in half of the broth and cook for one minute more. Pour contents of the pan into a blender or food processor. Add the canned pumpkin and blend until smooth. Add mixture back to pot, stir in remaining broth, salt and bay leaf. Turn heat to medium high and bring to a simmer, stirring occasionally. Simmer for 5 minutes. Stir in heavy cream and honey. Simmer for 2 minutes more.

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP

Steps:

• Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
• Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
• Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
• Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
• Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.

CURRIED PUMPKIN SOUP

Steps:

• In a large sauce pan, heat oil over medium heat.
• Add onion to the oil, stirring until the onion is tender.
• Add garlic, curry and coriander; continue to stir for 1 minute. This will bloom the flavor of the seasonings and cook the garlic.
• Add broth, coconut milk and pumpkin to the onion/spice mixture. Slowly bring the mixture to a simmer, stirring regularly.
• Simmer the soup for 15 minutes. Add salt and pepper to taste.
• Ladle the soup into bowls and garnish with cilantro.

CURRIED PUMPKIN SOUP

Steps:

• Heat 1 tbsp olive oil in a soup pot.
• Add onion and saute until onions are translucent and tender, about 5 minutes
• Add red pepper flakes and garlic and saute for another minute.
• Add curry powder, stirring to combine.
• Stir in pumpkin puree.
• Add coconut milk and chicken stock, stirring to combine.
• Stir in cilantro.
• Bring mixture to a boil, then reduce heat and simmer for 5-10 minutes.
• Puree soup with an immersion blender or transfer to a blender to puree.
• Serve with chopped cilantro.

PUMPKIN SOUP WITH MAPLE BACON ONIONS

Steps:

• Cook the bacon in a large frying pan over medium-high heat until crispy, about 10 minutes. Once it's crispy, remove it from the pan and pour half of the bacon oil into a large pot.
• Add the thinly sliced onion to the pan and cook it until it is quite soft, about 5 or 6 minutes. Add the maple syrup and ginger to the pan and continue to cook until the onions are thick and caramelized, about 10 minutes. Remove the pan from the heat, crumble the bacon over the onions, and stir to mix them together.
• While the onions are cooking, begin the soup. Add the onion and apple to the pot with the bacon oil and cook over medium-high heat for 5 mintues. Add the garlic and ginger and cook for 1 minute. Add the curry powder and, if using, the red pepper flakes, and cook for 1 minute.
• Add the chicken stock, can of pumpkin, and orange juice to the pot and simmer for 5 minutes. Blend the soup (using an immersion blender or in batches in your blender) until creamy. Season to taste with sea salt.
• Serve the soup topped with the maple bacon onions.

CURRIED PUMPKIN SOUP

Steps:

• Saute onions and curry powder in butter over medium heat in a pot until the onions become translucent. Add in 1 can of pumpkin puree. Stir until there is a uniform mixture. Add chicken broth and heat until the soup just begins to bubble from the heat. Add in heavy cream and stir well. Just before serving squeeze the juice of one lime into the bowl.

CREAMY CURRIED PUMPKIN SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
• Stir in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
• Add cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.

THAI CURRIED PUMPKIN SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
• Add vegetable stock and coconut milk, and stir to combine.
• Using a hand blender or a traditional blender, puree the soup until smooth. (If using a traditional blender, be careful because warm/hot liquids expand when heated. I would recommend pureeing the soup in two batches. Then return it to the stockpot.)
• Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
• Serve warm, sprinkled generously with your favorite toppings. Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.

INSTANT POT CURRIED PUMPKIN SOUP RECIPE

Steps:

• Peel, dice, keep all the vegetables, apples, and other ingredients ready next to the instant pot.
• Set the SAUTE Mode of IP for 5 minutes. Add olive oil, minced garlic, onion, and bay leaf. Saute for 1 minute. Next, add diced pumpkin, apple, carrot, salt, spices. Saute for 2 - 3 minutes to soften. Add stock and stir to combine.
• Cancel the SAUTE Mode. Seal the lid of the IP. Set the steam valve to the Sealing position. Set PRESSURE COOK Mode for 5 minutes.
• After 5 minutes, release the steam manually. Open the lid and check vegetables for doneness.
• Once the vegetables are cooked, discard the bay leaf. Blend the soup smooth using a stick blender in the instant pot itself or transfer to a blender. Taste and adjust the seasoning.
• Garnish with chopped colantro, red chilli, and roasted peanuts.
• Serve curried pumpkin soup with focaccia bread or any other crusty bread.

CURRIED COCONUT PUMPKIN SOUP (VEGAN, WHOLE30, PALEO)

Steps:

• In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened.
• Add garlic, ginger, and curry powder and cook for 1 minute until fragrant.
• Stir in the pumpkin purée, broth, and coconut milk. Increase heat to high and bring to a boil.
• Reduce heat to low. Cover and simmer for about 10 minutes.
• Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
• Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds, if using.

CURRIED PUMPKIN SOUP

Steps:

• Preheat the oven to 400°. Cut the pumpkin, butternut and acorn squash in half vertically. Scoop out the seeds and discard.
• Lightly brush the cut side of all the squash with about 2 teaspoons olive oil and place cut side down on a baking sheet. Roast for 30-40 minutes or until the squash is soft and tender.
• While the squash is roasting, heat the remainder of the olive oil in a heavy pot or dutch oven and add the onion, fennel, apple and carrots. Sauté for 3-5 minutes until the onion and fennel start to get tender and translucent.
• Add the ginger, cumin, salt, curry powder, white pepper and turmeric and stir, cooking for about 1 minute until it's fragrant.
• Scoop the flesh from the various squash and sugar pumpkin and add them to the pot, stir to combine. Add the vegetable stock and bring to a boil. Reduce heat to a low simmer, cover the pot and cook for 15 minutes.
• Using a stick blender, regular blender or food processor puree the contents of the pot until very silky smooth.
• Stir in the maple syrup, orange juice and cream. Season to taste and serve with your choice of garnishes. (The lime juice really makes this dish sing).