Curried Pumpkin Kumera And Bacon Soup Recipes

CURRIED PUMPKIN, KUMERA AND BACON SOUP

Steps:

• Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
• Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
• Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
• Serve, topped with the reserved bacon.

PUMPKIN & BACON SOUP

Steps:

• In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
• Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

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 WITH CHIVES

Steps:

• Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
• Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
• Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.