Curried Pumpkin Mushroom Soup Recipes

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.

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.

CURRIED PUMPKIN-VEGETABLE SOUP

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
• Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

CURRIED PUMPKIN SOUP

Steps:

• In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired.

CURRIED PUMPKIN AND MUSHROOM SOUP

Steps:

• Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
• Add flour and curry powder and blend, stirring for five minutes.
• Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
• Transfer to a blender and purée until smooth.
• Add milk or whipping cream.
• Reheat until hot.
• For Vegetarian use the vegetable stock.

SIMPLE CURRY PUMPKIN SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
• Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
• Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
• Serve the soup in bowls and garnish with the herby pumpkin seed topping.

CURRIED PUMPKIN AND MUSHROOM SOUP

Steps:

• Melt butter in a large saucepan. Saute onion until soft, but not brown. Stir in cream, curry, salt, and red pepper. Simmer for 20 minutes. Stir in pumpkin, mushrooms, and honey. Simmer for 5 minutes. Soup may be prepared in advance and reheated just before serving.

CURRIED PUMPKIN MUSHROOM SOUP TURBACK'S

Steps:

• Cook mushrooms and onion in butter, over moderate heat, for 3 mins or until onion is softened. Add flour and curry and cook over low heat, stirring constantly, for 5 mins. Remove pan from heat and add stock in a stream, whisking, and stir in honey, pumpkin, nutmeg, and salt and pepper to taste. Simmer, stirring occasionally for 15 mins, add cream and reheat soup without boiling. Makes about 6 cups and can be doubled easily.

CURRIED PUMPKIN SOUP

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.
• Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.