Pumpkin Curry Soup Recipe By Tasty Food

CURRY PUMPKIN SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
• Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
• Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

PUMPKIN CURRY SOUP RECIPE BY TASTY

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!

PUMPKIN CURRY SOUP

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.

PUMPKIN CURRY SOUP

Steps:

• In a large bowl combine all ingredients apples and or pinenuts.
• Mix well with an electric mixer until chutney is chopped into small pieces.
• Serve either hot, not boiling or chilled.
• I prefer to serve it with toasted pinenuts.

PUMPKIN CURRY SOUP

Steps:

• In a large pot or Dutch oven over medium-high heat, add butter, onions and garlic. Cook and stir for 5 minutes.
• Add chicken broth, pumpkin, curry, cayenne and cumin. Reduce heat and simmer for an additional 15 minutes. If you have used fresh pumpkin, you will need to cook it until it is soft, when poked with a toothpick. You will also need to puree the soup in a blender or with a stick blender.
• Add the milk and stir.
• Serve in pre-heated bowls.
• Garnish with sour cream, basil leaves and cayenne if desired.

SHORTCUT PUMPKIN SOUP RECIPE BY TASTY

Steps:

• Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
• Cook the pumpkin mixture for 5 minutes, stirring frequently.
• Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
• Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
• Season with salt and pepper as desired.
• Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.

CURRY PUMPKIN SOUP

Steps:

• Add olive oil to pot and sautee the ginger, curyr powder, onion, and garlic for a 2-3 minutes. Add pumpkin, potatoes, coconut milk, and vegetable broth and cook on medium heat for 30 minutes (or until pumpkin and potatoes are tender). Blend with a handblender and serve.

CURRY PUMPKIN SOUP

Steps:

• In a large saucepan, sauté onion and ginger in oil 2 minutes.
• Add curry, salt and pepper, stir to coat.
• Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
• Remove from heat and stir in cilantro.
• Serve with roll or bread.