CURRIED PUMPKIN-APPLE SOUP
Steps:
- Heat olive oil in 6 quart saucepan. Sauté garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Purée all in blender or food processor. Return to saucepan and stir in milk. Season with salt and pepper to taste.
Nutrition Facts :
PUMPKIN CURRY WITH LENTILS AND APPLES
This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish!
Provided by JMCCREAR
Categories World Cuisine Recipes Asian Indian
Time 2h10m
Yield 6
Number Of Ingredients 18
Steps:
- Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
- Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 64.3 g, Fat 3.7 g, Fiber 24.2 g, Protein 20.1 g, SaturatedFat 0.4 g, Sodium 244.3 mg, Sugar 7.7 g
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
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
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.
CURRIED PUMPKIN AND APPLE SOUP
A uniquely spiced soup that's perfect for fall, Curried Pumpkin Apple Soup is a warm and cozy bowl of comfort to be enjoyed on chilly nights.
Provided by Karen Gibson
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a 4 or 5 quart Dutch oven or stock pot until shimmering. Add the apple, onions, and leeks, and saute until the onions and leeks are soft and the apples have taken on a golden hue (about 5-7 minutes). Add the garlic, curry powder, and garam masala and stir to mix with the apples and onions, about 30 seconds.
- Add the pumpkin and chicken stock, and increase the heat to medium-high. Bring the soup to a light boil, and then reduce to medium-low, and simmer for 15 to 20 minutes. Taste, and add salt as needed.
- To smooth out the soup, run and immersion blender through the soup (or use a traditional blender, pureeing the soup in batches). Stir in the coconut milk, and taste again, adding more salt and pepper to taste.
- Ladle into bowls, and garnish with toasted pepitas. If desired, scrape a little bit of the thick coconut cream out of the can, and dollop in the center.
Nutrition Facts : Calories 256 kcal, ServingSize 1 serving
CURRIED PUMPKIN APPLE SOUP
Sweet apples and spicy curry combine in this rich soup, which is perfect for fall. A small serving is all you need to satisfy. -Jane Shapton, Irvine, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the apples, onion and leek in butter until tender. Add garlic and curry; cook 1 minute longer. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cream; heat through (do not boil)., Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. If desired, garnish with cilantro.
Nutrition Facts : Calories 187 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 511mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.
CURRIED PUMPKIN AND APPLE SOUP
Provided by Alex Wilkens
Number Of Ingredients 10
Steps:
- 1. In a large saucepan, sauté the apples, onion butter until tender. Add garlic and sweet curry and ground ginger; cook 1 minute longer. 2. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. 3. Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. 4. Stir in cream; heat through (do not boil). Season with salt.
CURRIED PUMPKIN SOUP
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
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 APPLE SOUP
Tart, spicy, and creamy -- this delicious soup is warming on a crisp fall day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
- Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
CURRIED APPLE SOUP
Harvest-fresh soup is a perfect salute to the riches of Indian summer. Sweet apples, spicy curry and tangy lemon strike a delicious balance. -Xavier Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in butter until tender. Add the curry, cinnamon, salt, cayenne and cloves; cook and stir for 1 minute. Add apples and broth; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until apples are tender., In a blender, puree soup until smooth. Return to the pan. Stir in lemon juice and heat through. Garnish with crackers and additional cinnamon if desired.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
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