Curried Pumpkin Vegetable Soup Food

CURRIED PUMPKIN-VEGETABLE SOUP

Curried Pumpkin-Vegetable Soup image

Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 cups frozen mixed vegetables (from 1-lb bag)
1 can (15 oz) pumpkin
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) fat-free chicken broth with 33% less sodium
1/2 cup water
1/2 teaspoon sugar
1 1/2 teaspoons curry powder
1 teaspoon paprika

Steps:

In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

Nutrition Facts : Calories 125, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 1/2 cups, Sodium 400 mg, Sugar 11 g

CURRIED PUMPKIN SOUP

Curried Pumpkin Soup image

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

Ingredients

4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

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

CURRIED PUMPKIN SOUP

Curried Pumpkin Soup image

This is an excellent winter soup. Serve with a hearty bread. The first time we made this my father misread the original recipe and we added 2 cans of pumpkin instead of 2 cups. The result was a much thicker soup which we all liked. So for a thinner soup reduce the amount of canned pumpkin.

Provided by ktkate

Categories Vegetable

Time 1h5m

Yield 6 1/2 cups, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 tablespoon olive oil
8 ounces sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons flour
1 tablespoon curry powder
2 (16 ounce) cans pumpkin
1 tablespoon honey
1/4 teaspoon nutmeg
3 cups chicken broth
1/4 teaspoon pepper
12 ounces evaporated milk

Steps:

Heat olive oil and add mushrooms, and onions. Cook until tender.
Add flour and curry.
Gradually add the chicken broth.
Cook and stir constantly over medium heat until thickens.
Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
Simmer 10 minutes.
Add the milk and stir until hot.

Nutrition Facts : Calories 274.7, Fat 9.9, SaturatedFat 4.7, Cholesterol 24.7, Sodium 669.7, Carbohydrate 36.3, Fiber 2.7, Sugar 9.9, Protein 14.4

CURRIED PUMPKIN SOUP

Curried Pumpkin Soup image

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

Ingredients

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves

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.

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