BEST CURRIED PUMPKIN SOUP
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CURRIED PUMPKIN SOUP
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
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
Make and share this Curried Pumpkin Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute mushrooms and onion in butter until tender.
- Add in flour and curry powder and mix until blended.
- Gradually add the broth.
- Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
- Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.
Nutrition Facts : Calories 163.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 26.6, Sodium 291.2, Carbohydrate 17.8, Fiber 1.1, Sugar 5.2, Protein 6.2
CURRY PUMPKIN SOUP
This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).
Provided by Mary Ingram
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 18.2 g, Cholesterol 24.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 5.3 g, Sodium 759.6 mg, Sugar 6.6 g
CURRIED PUMPKIN SOUP
Quick, easy and a wonderful and tasty addition to your Thanksgiving dinner. Paint streaks of sour cream or swirl a teaspoon of heavy cream carefully on the surface. Top with chopped chives or a sprinkling of toasted pumpkin seeds for that extra special touch.
Provided by MarieRynr
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute scallions and onions in butter until golden brown.
- Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
- Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
- Transfer soup to a food processor in batches and puree.
- Return to pan; add half and half, salt and pepper.
- Simmer 5 to 10 minutes.
Nutrition Facts : Calories 234.8, Fat 18, SaturatedFat 11, Cholesterol 50.2, Sodium 600.2, Carbohydrate 12.9, Fiber 1.1, Sugar 3.4, Protein 7
CURRIED PUMPKIN SOUP
Make and share this Curried Pumpkin Soup recipe from Food.com.
Provided by Kit..ty Of Canada
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 242.1, Fat 21.4, SaturatedFat 12.7, Cholesterol 7.6, Sodium 464.1, Carbohydrate 12.9, Fiber 1.3, Sugar 2.8, Protein 3.7
CURRIED PUMPKIN SOUP
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
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
PUMPKIN SOUP
Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a lovely silky texture
Provided by Barney Desmazery
Categories Lunch, Soup, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
- To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
- Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
- Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Nutrition Facts : Calories 317 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Protein 6 grams protein, Sodium 0.54 milligram of sodium
CURRIED PUMPKIN SOUP
This recipe came from 'Joan Bishops's New Zealand Crockpot and Slow Cooker Cookbook'. It is very easy and not as high in fat as some pumpkin soups, but doesn't lose any of that great flavour. The author suggests cooking on high for 5-7 hours.
Provided by Sazza
Categories One Dish Meal
Time 7h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the cooker for 20 minutes.
- Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.
- Add tomatoes, onion, pepper and chicken stock.
- Cover with the lid and cook following the times and settings above in the description.
- Add the curry powder and brown sugar.
- Puree in a food processor or blender.
- Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
- Reheat but do not boil. Serve sprinkled with chopped chives.
Nutrition Facts : Calories 167.1, Fat 2.5, SaturatedFat 0.7, Cholesterol 5.4, Sodium 265.7, Carbohydrate 30.6, Fiber 2.9, Sugar 8.9, Protein 7.8
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