Curried Pear Soup Recipes

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CURRIED BUTTERNUT SQUASH AND PEAR SOUP



Curried Butternut Squash and Pear Soup image

My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.

Provided by blancdeblanc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
½ cup half and half

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  • Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g

CURRIED PEAR SOUP



Curried Pear Soup image

Make and share this Curried Pear Soup recipe from Food.com.

Provided by DrGaellon

Categories     Pears

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon butter
6 pears, peeled cored and diced
1 onion, diced
1 leek, sliced and washed well
1 tablespoon minced garlic (about 6 cloves)
3 tablespoons all-purpose flour
2 tablespoons curry powder
1/2 cup dry white wine
6 cups chicken stock
1 tablespoon butter
1/4 cup sliced scallion
1 tablespoon sesame oil
1 tablespoon honey
1/3 cup plain yogurt

Steps:

  • Melt butter over medium heat in a large saucepan. Saute pears, onion, leek and garlic for 2 minutes.
  • Add flour and curry powder, stir well, and saute another 2 minutes until pears soften.
  • Add white wine and chicken stock. Bring to a boil, reduce heat and simmer until pears are very soft, 15-20 minutes. Puree with immersion blender.
  • In small skillet, melt butter over medium heat. Saute scallion in butter 2 minutes, or until tender. Add sesame oil and honey. Remove from heat and stir in yogurt.
  • Serve each bowl of soup with a tablespoon of the yogurt topping.

Nutrition Facts : Calories 234.4, Fat 7.5, SaturatedFat 2.9, Cholesterol 14.4, Sodium 288.8, Carbohydrate 35.2, Fiber 5, Sugar 19, Protein 6.3

CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder

Steps:

  • Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
  • Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

CURRIED PEA SOUP WITH FRIZZED GINGER



Curried Pea Soup with Frizzed Ginger image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 29

2 tablespoons unsalted butter
1 small onion, cut into small dice
1 celery stalk, cut into small dice
1 leek (white part only) well washed, quartered, and thinly sliced crosswise
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
2 teaspoons curry powder
2 quarts homemade vegetable stock, recipe follows, or low-sodium store-bought vegetable broth, hot
Herb sachet of 1 bay leaf and 2 thyme sprigs, tied in cheesecloth
3 cups fresh shelled peas (from 2 1/2 pounds peas in the pod)
1 cup creme fraiche or sour cream
Frizzled Ginger, recipe follows
1/2 cup olive oil
2 large Spanish onions, quartered
1/2 head celery, roughly chopped
1 large leek, split, well washed, and cut into large pieces
2 large carrots, peeled and roughly chopped
1 (15.5-ounce) can crushed tomatoes
1 cup sliced button mushrooms
2 pounds Idaho or russet potatoes, quartered
5 flat-leaf parsley sprigs
2 thyme sprigs
2 garlic cloves, smashed
1/2 teaspoon fine sea salt
1/2 teaspoon black peppercorns
2 whole cloves
1 cup vegetable oil
1 knob ginger (about 4 ounces)
Fine sea salt

Steps:

  • Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and leek and season with salt and pepper. Saute the vegetables until they are softened but not browned, about 5 minutes. Add the curry powder, stir, and cook for 2 minutes more.
  • Add the stock and herb sachet to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, 10 to 12 minutes. Add the peas and simmer for an additional 10 minutes.
  • Use tongs to remove and discard the herb sachet.
  • Use an immersion blender to puree the soup in the pot, or puree it in batches in a standing blender, then return the soup to the pot over medium heat. Stir in the creme fraiche, being careful not to let the soup return to a boil. (If you like, reserve a few tablespoons of the creme fraiche to drizzle over each serving.)
  • Divide soup among individual bowls and serve at once, topping each serving with a drizzle of creme fraiche, if desired, and a few pieces of frizzled ginger.
  • Pour the oil into a heavy-bottomed stockpot or lobster pot. Add all the other ingredients and cook, stirring, over medium-low heat until the vegetables have all softened but not colored, about 15 minutes. Pour in 6 quarts water, raise the heat to high, and bring the water to a boil, then lower the heat and let the liquid simmer for 2 hours.
  • Carefully strain the stock through a fine-meshed strainer set over a large bowl or pot, pressing down on the solids with a wooden spoon to extract as much liquid and flavor as possible. Let the stock cool, then refrigerate for up to 1 week or freeze in batches to be thawed and used as needed.
  • Pour oil into a small pot and heat to 265 degrees F. Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife. Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours.

CHILLED CURRIED PEA SOUP



Chilled Curried Pea Soup image

Provided by Barbara Kafka

Categories     lunch, soups and stews, appetizer, side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 8

1 medium onion, peeled and coarsely chopped, about 1 cup
1 1/2 tablespoons curry powder
1 tablespoon vegetable oil
1 1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
3 cups meat broth (see recipe)
1/2 cup plain low-fat yogurt
2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper to taste

Steps:

  • Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
  • Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
  • Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
  • Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 11 grams, TransFat 0 grams

BUTTERNUT SQUASH & PEAR SOUP



Butternut Squash & Pear Soup image

Pears give this harvest soup a pleasant sweetness and a nice velvety finish, while curry and ginger provide delightful flavor. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 9 servings.

Number Of Ingredients 11

1 medium butternut squash (about 3 pounds)
1 medium onion, chopped
2 tablespoons canola oil
1 tablespoon curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
4 cups reduced-sodium chicken broth
4 medium pears, peeled and chopped
1/2 cup heavy whipping cream
Optional: Balsamic vinegar and snipped chives

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 527mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

CURRIED PEA SOUP



Curried Pea Soup image

Wonderful for a winter day, this soup gets subtle flavor from curry. I serve it with salad and a toasted baguette.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup water
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon curry powder
1/4 to 1/2 teaspoon salt
1/8 teaspoon white pepper
Dash to 1/8 teaspoon dried mint flakes
1 package (10 ounces) frozen peas
1 celery rib, finely chopped
1/2 cup milk
1/2 cup heavy whipping cream
2 tablespoons lemon juice
Fresh mint, optional

Steps:

  • In a large saucepan, bring the water, bouillon, garlic, curry powder, salt, pepper and mint to a boil. Stir in peas and celery. Return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peas and celery are tender. Cool slightly. , Place pea mixture and milk in a blender; cover and process until blended. Return to saucepan. Stir in cream; heat through (do not boil). Stir in lemon juice. Garnish with fresh mint if desired.

Nutrition Facts :

CURRIED BLACK-EYED PEA SOUP



Curried Black-Eyed Pea Soup image

Categories     Soup/Stew     Bean     Quick & Easy     Low Cal     High Fiber     Bacon     Winter     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 10

1 1/4 cups dried black-eyed peas
5 bacon slices
1 medium onion
2 celery ribs
1/4 teaspoon cayenne
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon dried hot red pepper flakes
6 cups chicken broth
3 tablespoons chopped fresh coriander leaves

Steps:

  • Quick-soak black-eyed peas.
  • Coarsely chop bacon and finely chop onion. Thinly slice celery crosswise.
  • In a 5-quart kettle cook bacon over moderate heat, stirring occasionally, until golden, about 10 minutes. Add onion, celery, and spices and cook, stirring occasionally, until onion is softened. Add peas and broth and simmer, uncovered, until peas are tender, about 20 minutes. Season soup with salt and pepper.
  • In a blender purée 2 cups soup until smooth (use caution when blending hot liquids). Stir purée and coriander into soup remaining in kettle.

CURRIED PEA SOUP



Curried Pea Soup image

Categories     Soup/Stew     Yogurt     Curry     Pea     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 large onion, chopped
5 teaspoons curry powder
4 cups (or more) chicken broth
2 10-ounce packages frozen petite green peas or 3 pound fresh peas, shelled (about 4 1/2 cups)
1 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion

Steps:

  • Melt butter in heavy large saucepan over medium-high heat. Add 1 onion and sauté until tender, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups broth and peas and bring to boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season with salt and pepper. Puree in blender in batches. Thin with more broth if desired. (Can be made 1 day ahead. Cover; chill.)
  • Mix yogurt, cilantro and red onion in small bowl. Cover; chill up to 2 hours.
  • Rewarm soup, stirring often. Serve with dollop of yogurt mixture.

CURRIED SPLIT PEA SOUP



Curried Split Pea Soup image

Provided by Florence Fabricant

Categories     dinner, appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
2 medium-size onions, chopped
2 medium-size tart apples, peeled, cored and chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 tablespoon curry powder
2 teaspoons ground cumin
1/2 teaspoon ground mustard seed
Salt and freshly ground black pepper to taste
1 pound dry split peas
8 cups water, approximately
Juice of 1 lime
Plain yogurt for garnish

Steps:

  • Heat oil in a large, heavy saucepan. Add the onions, apples, garlic and ginger and saute over medium-low heat until tender but not brown. Stir in curry powder, cumin and mustard seed.
  • Stir in split peas, add seven cups of the water, bring to a simmer, then cover and cook for about one hour, or a little longer, until the peas are tender. Stir in another cup or so of water that will give the soup the proper consistency.
  • Puree the soup in one or more batches in a food processor. The texture can be more or less smooth, according to your taste. If necessary add additional water.
  • Return the soup to the saucepan, add the lime juice and check the seasonings. Reheat and serve with a dollop of yogurt spooned into the center of each serving.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 8 grams, Fiber 23 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 13 grams, TransFat 0 grams

CURRIED PEA SOUP



Curried Pea Soup image

Make and share this Curried Pea Soup recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
5 teaspoons curry powder
4 cups vegetable broth
2 (10 ounce) packages frozen tiny peas or 3 lbs fresh peas, shelled (about 4 1/2 cups)
1 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion

Steps:

  • Melt butter in heavy large saucepan over medium-high heat.
  • Add 1 onion and sauté until tender, about 10 minutes.
  • Add curry and stir 30 seconds.
  • Add 4 cups broth and peas and bring to boil.
  • Reduce heat; simmer until peas are very tender, about 15 minutes.
  • Season with salt and pepper.
  • Puree in blender in batches.
  • Thin with more broth if desired.
  • Mix yogurt, cilantro and red onion in small bowl.
  • Cover; chill up to 2 hours.
  • Rewarm soup, stirring often.
  • Serve with dollop of yogurt mixture.

More about "curried pear soup recipes"

CHILLED CURRIED PEAR SOUP | COOKSTR.COM
2016-02-23 Type of Dish cold soup, soup Ingredients 6 tbsp (90 mL) unsalted butter, divided 6 cups (1.5 L) diced peeled pears (about 6) 2 cups (500 mL) chopped onions 2 cups (500 mL) …
From cookstr.com
Category Cookstr Recipes
Estimated Reading Time 2 mins
  • In a large pot, melt 5 tbsp (75 mL) of the butter over medium-high heat. Add pears, onions, leeks and garlic; sauté for 2 minutes. Reduce heat to medium and sauté for 1 minute. Sprinkle with flour and curry powder; sauté for 5 minutes or until pears are soft.
  • Gradually whisk in stock and wine; simmer for 15 minutes, reducing heat if necessary, until soup is velvety and slightly thickened. Season with salt and pepper.
  • Meanwhile, prepare the garnish: In a small skillet, heat the remaining butter over medium-high heat. Add green onions and sauté for 2 minutes. Add honey and sesame oil; sauté for 1 minute. Remove from heat and stir in yogurt. Season with salt and pepper to taste. Set aside.
  • Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Cover and refrigerate until cold, about 3 hours, or overnight. Taste and adjust seasoning with salt and pepper, if necessary.


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CURRIED PEAR AND BUTTERNUT SQUASH SOUP | SOMETHING …
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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #soups-stews     #fruit     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something     #pears     #presentation     #served-hot

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