Curried Pumpkin Bisque Recipes

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PUMPKIN BISQUE



Pumpkin Bisque image

Creamy pumpkin bisque with a touch of curry and saffron is a great way to enjoy the flavor of pumpkin in the fall or all year aound.

Provided by Stephanie Manley

Categories     Soup

Time 25m

Number Of Ingredients 8

2 tablespoons butter
1 cup chopped onions
2 garlic cloves (chopped)
1 teaspoon curry powder
1/4 teaspoon saffron
4 cups chicken broth (vegetable broth is ok)
15 ounces pumpkin puree
1/2 cup heavy cream

Steps:

  • Melt butter in a medium-sized pot over medium heat
  • Add chopped onions and chopped garlic and sauté until the onions are translucent.
  • Add curry powder, stir well, and cook for about one minute. This mixture should be very fragrant.
  • Add saffron strands and stir well.
  • Add four cups of chicken broth and stir well.
  • Add one can of pure pumpkin and stir until the pumpkin is fully blended.
  • Reduce heat to low and cook for about five minutes or until heated through.
  • Add heavy cream and stir.
  • Taste and season with salt if desired.

Nutrition Facts : Calories 220 kcal, Carbohydrate 14 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 928 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CURRIED PUMPKIN BISQUE WITH CHEDDAR CHEESE



Curried Pumpkin Bisque with Cheddar Cheese image

Categories     Soup/Stew     Onion     Tomato     Appetizer     Thanksgiving     Cheddar     Corn     Pumpkin     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 cups finely chopped onions
1/2 cup chopped green bell pepper
1 teaspoon curry powder
5 cups (or more) canned low-salt chicken broth
1 15-ounce can pure pumpkin
1 cup frozen corn kernels
1/2 cup crushed tomatoes with added purée
1/2 teaspoon dried rubbed sage
1 cup (packed) grated extra-sharp cheddar cheese

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and bell pepper; sauté until vegetables begin to soften, about 8 minutes. Add curry powder and stir 1 minute. Add 5 cups broth and next 4 ingredients and bring to boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, adding more broth if soup is too thick.) Ladle soup into bowls. Top with grated cheese.

CURRY PUMPKIN BISQUE



Curry Pumpkin Bisque image

Provided by Jessica Carter

Time 20m

Number Of Ingredients 11

1 15-oz can cannellini beans (drained and rinsed)
1 cup pumpkin purée
1/2 cup roasted red or orange peppers (drained)
1 cup plain unsweetened almond milk
2 cups vegetable broth
1 tsp pumpkin pie spice
1/2 Tbsp curry powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
2 Tbsp coconut oil (optional)

Steps:

  • Add all ingredients to a blender and blend on a med-high setting until smooth. Pour into a large saucepan and heat over medium high heat until it comes to a simmer. Cover with a lid and reduce to medium-low, cooking for an additional 10-15 minutes. Garnish with vegan sour cream, a sprinkle of cinnamon, or roasted pumpkin seeds.

CURRIED PUMPKIN BISQUE



Curried Pumpkin Bisque image

Make and share this Curried Pumpkin Bisque recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

olive oil or canola oil
1 medium white onion (diced)
1 clove garlic, diced
2 cups pumpkin puree
4 cups chicken stock
bay leaf
1 pinch sugar
1/3 teaspoon curry powder, to your taste
1 pinch nutmeg
2 cups half-and-half
salt and pepper
toasted coconut

Steps:

  • Slowly saute onion and garlic in oil until transparent, about 5 minutes.
  • Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well.
  • Bring to boil, and then lower heat to simmer.
  • Cook 20 to 30 minutes.
  • Taste for seasoning.
  • Add half-and-half and simmer another 10 minutes.
  • Remove from heat and cool.
  • Blend in batches in blender.
  • Strain through a fine strainer.
  • Reheat gently, and serve with toasted coconut.

Nutrition Facts : Calories 272.1, Fat 16.9, SaturatedFat 9.5, Cholesterol 52, Sodium 394.4, Carbohydrate 20.6, Fiber 0.8, Sugar 6, Protein 10.5

CURRIED PUMPKIN BISQUE



Curried Pumpkin Bisque image

Whet their appetite for more with this autumn-inspired pumpkin bisque. Serve in mugs, right before the main course.

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 6

1 (15 ounce) can pumpkin
2 cups Market Pantry™ chicken broth
1 cup Market Pantry(tm) heavy whipping cream
2 teaspoons curry powder
½ cup Market Pantry™ salt
¼ teaspoon Market Pantry™ pepper

Steps:

  • Stir all ingredients. Heat over medium heat until soup starts to boil, about 8 minutes. Remove from heat and let stand 5 minutes before serving.
  • Ladle soup into bowls. Garnish with a swirl of cream sprinkled with a dash of curry, or a few shelled pumpkin seeds, to make company special.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 5.7 g, Cholesterol 42 mg, Fat 11.5 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 7376.4 mg, Sugar 1.8 g

CURRIED PUMPKIN APPLE SOUP



Curried Pumpkin Apple Soup image

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

2 medium Golden Delicious apples, peeled and coarsely chopped
1 medium onion, chopped
1 medium leek (white portion only), sliced
2 tablespoons butter
3 garlic cloves, minced
2 to 3 teaspoons curry powder
1 can (15 ounces) pumpkin
4 cups chicken broth
1 cup heavy whipping cream
Salt to taste
Fresh cilantro leaves, optional

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 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

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