Curried Pumpkin And Sweet Potato Soup Recipes

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CURRIED SWEET POTATO AND PUMPKIN SOUP



Curried Sweet Potato and Pumpkin Soup image

Absoolutely delicious soup. Sophisticated flavour. Ihad this at 3 Guys and a Stove in Huntsville Ontario (a resort town in the Muskokas). The owner, Jeff Suddaby, was the host of the "Who's Coming for Dinner" TV Show.

Provided by Dannygirl

Categories     Yam/Sweet Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons canola oil
1 teaspoon chopped garlic
1 cup finely chopped red onion
2 1/2 cups vegetable stock
1 large sweet potato, peeled and chopped
2 cups mashed cooked pumpkin
1/2 teaspoon curry powder
1/2 teaspoon chopped fresh cilantro, plus
5 sprigs fresh cilantro, reserved for garnish
1 teaspoon honey
1/2 teaspoon ground ginger
1/2-3/4 cup 2% low-fat evaporated milk

Steps:

  • Heat non-stick fry pan, add oil.
  • Add onion and garlic and saute until onion softens (about 5 minutes).
  • Add stock, sweet potato, pumpkin, curry, cilantro, honey and ginger.
  • Simmer, covered, until potatoes are tender, about 40 minutes.
  • Combine in food processor or blender until smooth.
  • You can store in fridge for up to 4 days.
  • To serve, heat up soup while stirring in milk. Use only enough milk to reach your desired consistency.
  • Garnsh with Cilantro if desired.

Nutrition Facts : Calories 61.8, Fat 1.3, SaturatedFat 0.1, Sodium 14.7, Carbohydrate 12.4, Fiber 2.1, Sugar 3.9, Protein 1.3

CURRIED PUMPKIN AND SWEET POTATO SOUP



Curried Pumpkin and Sweet Potato Soup image

This is good enough for a dinner party though you don't have to wait for company to make this delicious soup. I generally don't care for things made with pumpkin but I love this! I got this from a heart healthy recipe book but I can't remember the name.

Provided by PennyG

Categories     Yam/Sweet Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons vegetable oil
1 teaspoon garlic, crushed
1 cup onion, chopped
2 1/2 cups chicken stock
8 ounces sweet potatoes, peeled and chopped
1 cup canned pumpkin, pureed and cooked
1 1/2 teaspoons curry powder
1/2 teaspoon dried coriander
1 tablespoon honey
1/2 teaspoon ground ginger
3/4 cup 1% low-fat milk

Steps:

  • In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
  • add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
  • reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
  • Puree in food processor or with immersion blender until smooth.
  • return to saucepan, if using food processor; stir in milk until blended.

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 SWEET POTATO SOUP



Curried Sweet Potato Soup image

A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup.

Provided by Food Eater

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 7h40m

Yield 9

Number Of Ingredients 10

5 cups chicken broth
2 large sweet potatoes, peeled and cut into cubes
2 cups baby carrots
1 onion, chopped
1 teaspoon red curry powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup half-and-half
2 tablespoons real maple syrup
salt and ground black pepper to taste

Steps:

  • Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
  • Cook on Low for 7 hours.
  • Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
  • Cook on High for 20 minutes.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.4 g, Cholesterol 9.9 mg, Fat 3.2 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 90.8 mg, Sugar 8.9 g

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

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

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