Best Curried Pumpkin Soup Recipes

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CURRY PUMPKIN SOUP



Curry Pumpkin Soup image

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

2 tablespoons pumpkin seeds
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 ½ cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

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



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

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 comforting soup is wonderfully warming on an autumn day, and the subtle curry flavor lets the pumpkin star. My family really enjoy dishes like this that have a delightful down-home flavor.-Eleanor Dunbar, Peoria, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 small onion, chopped
1 teaspoon canola oil
2 cups chicken or vegetable broth
1-1/2 cups canned pumpkin
1 tablespoon lemon juice
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon salt, optional
Dash pepper
1/2 cup half-and-half cream or evaporated milk
Chopped fresh parsley, optional

Steps:

  • In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired.

Nutrition Facts : Calories 67 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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

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.

BEST CURRIED PUMPKIN SOUP



Best Curried Pumpkin Soup image

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

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives

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

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP



From the Pantry: Curried Pumpkin and Wild Rice Soup image

There's always one can of pumpkin puree kicking around after Thanksgiving. Put it to use in this ultra-flavorful soup. We use traditional cooking techniques (part mole, part curry) by making a paste with common pantry staples and frying it in oil to create a deep layer of flavor. If you don't have wild rice, just use 1/2 cup of any dry grain you have on hand.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 servings (1 1/4 cups each)

Number Of Ingredients 12

1/2 cup wild rice blend
4 tablespoons golden or dark raisins
4 tablespoons apple cider vinegar
1/2 cup roasted cashews, almonds or peanuts, roughly chopped
3 tablespoons tomato paste
2 teaspoons curry powder
2 teaspoons onion powder
1/4 teaspoon red pepper flakes, plus more for garnish
Kosher salt
2 tablespoons olive oil
4 cups chicken or vegetable broth
One 15-ounce can pure pumpkin puree

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.

SIMPLE CURRY PUMPKIN SOUP



Simple Curry Pumpkin Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons minced ginger
1 mounded tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Two 15-ounce cans pumpkin puree
3 cups vegetable stock
1 cup coconut milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup roasted pumpkin seeds
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pinch of turmeric
Pinch of kosher salt

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
  • Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
  • Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
  • Serve the soup in bowls and garnish with the herby pumpkin seed topping.

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

Provided by Frank Stitt

Categories     Soup/Stew     Milk/Cream     Blender     Onion     Vegetable     Thanksgiving     Apple     Spice     Curry     Leek     Butternut Squash     Pumpkin     Sweet Potato/Yam     Fall

Yield Makes 8 to 10 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
2 onions, sliced
2 leeks, trimmed, cleaned, and thinly sliced
1 carrot, peeled and sliced
1 Granny Smith apple, peeled, cored, and sliced
1 tablespoon mild curry powder
1/4 cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet
1 pound butternut squash, peeled, seeded, and sliced
1 pound peeled pie pumpkin, sliced
1 sweet potato, peeled and sliced
6 cups water, preferably spring water
1 cup heavy cream
Snipped chives for garnish

Steps:

  • Melt the butter in a large saucepan over medium heat.
  • Add the onions, leeks, carrot, and apple and sauté over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.
  • Remove the spice sachet and puree the vegetable mixture in a food mill. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.
  • Ladle the soup into bowls and garnish with the chives.
  • TO DRINK: Riesling, Pikes Clare Valley

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

Curry powder and Progresso® chicken broth provides a simple addition to this pumpkin soup - a wonderful side dish to treat your family.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 10

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, chopped (1 cup)
2 teaspoons finely chopped garlic
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 cans (15 oz each) pumpkin (not pumpkin pie mix)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 cup whipping cream
Crème fraîche
Fresh thyme sprigs

Steps:

  • In 4-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil 6 minutes, stirring occasionally, until tender. Stir in curry powder, salt, red pepper, pumpkin and broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
  • Into blender, slowly pour half of soup mixture. Cover; blend on high speed about 15 seconds or until smooth. Pour into medium bowl. Repeat with remaining soup.
  • Return all pureed soup to Dutch oven; stir in whipping cream. Cook over medium-low heat, stirring frequently, until thoroughly heated. Garnish individual servings with crème fraîche and fresh thyme.

Nutrition Facts : Calories 151, Carbohydrate 11 g, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 563 mg

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

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

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