Curried Pumpkin Soup Recipes

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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

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

This comforting soup is wonderfully warming on an autumn day, and the subtle curry flavor lets the pumpkin star. My family really enjoy dishes like this that have a delightful down-home flavor.-Eleanor Dunbar, Peoria, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 small onion, chopped
1 teaspoon canola oil
2 cups chicken or vegetable broth
1-1/2 cups canned pumpkin
1 tablespoon lemon juice
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon salt, optional
Dash pepper
1/2 cup half-and-half cream or evaporated milk
Chopped fresh parsley, optional

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.

Nutrition Facts : Calories 67 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CURRY PUMPKIN SOUP



Curry Pumpkin Soup image

This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).

Provided by Mary Ingram

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 10

2 tablespoons pumpkin seeds
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 ½ cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
  • Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
  • Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 18.2 g, Cholesterol 24.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 5.3 g, Sodium 759.6 mg, Sugar 6.6 g

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

SIMPLE CURRY PUMPKIN SOUP



Simple Curry Pumpkin Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons minced ginger
1 mounded tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Two 15-ounce cans pumpkin puree
3 cups vegetable stock
1 cup coconut milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup roasted pumpkin seeds
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pinch of turmeric
Pinch of kosher salt

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 SOUP



Curried Pumpkin Soup image

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

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves

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 SOUP



Curried Pumpkin Soup image

This recipe came from 'Joan Bishops's New Zealand Crockpot and Slow Cooker Cookbook'. It is very easy and not as high in fat as some pumpkin soups, but doesn't lose any of that great flavour. The author suggests cooking on high for 5-7 hours.

Provided by Sazza

Categories     One Dish Meal

Time 7h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/4 kg pumpkin, peeled
1 large potato, peeled
400 g tomatoes, pureed or mashed
2 onions, finely chopped
fresh ground black pepper
6 cups chicken stock, hot
1 1/2 teaspoons curry powder
2 teaspoons brown sugar
1/2 cup evaporated low-fat milk or 1/2 cup cream
salt
chopped chives (to garnish)

Steps:

  • Pre-heat the cooker for 20 minutes.
  • Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.
  • Add tomatoes, onion, pepper and chicken stock.
  • Cover with the lid and cook following the times and settings above in the description.
  • Add the curry powder and brown sugar.
  • Puree in a food processor or blender.
  • Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
  • Reheat but do not boil. Serve sprinkled with chopped chives.

Nutrition Facts : Calories 167.1, Fat 2.5, SaturatedFat 0.7, Cholesterol 5.4, Sodium 265.7, Carbohydrate 30.6, Fiber 2.9, Sugar 8.9, Protein 7.8

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

This is an excellent winter soup. Serve with a hearty bread. The first time we made this my father misread the original recipe and we added 2 cans of pumpkin instead of 2 cups. The result was a much thicker soup which we all liked. So for a thinner soup reduce the amount of canned pumpkin.

Provided by ktkate

Categories     Vegetable

Time 1h5m

Yield 6 1/2 cups, 4-6 serving(s)

Number Of Ingredients 11

1/2 tablespoon olive oil
8 ounces sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons flour
1 tablespoon curry powder
2 (16 ounce) cans pumpkin
1 tablespoon honey
1/4 teaspoon nutmeg
3 cups chicken broth
1/4 teaspoon pepper
12 ounces evaporated milk

Steps:

  • Heat olive oil and add mushrooms, and onions. Cook until tender.
  • Add flour and curry.
  • Gradually add the chicken broth.
  • Cook and stir constantly over medium heat until thickens.
  • Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
  • Simmer 10 minutes.
  • Add the milk and stir until hot.

Nutrition Facts : Calories 274.7, Fat 9.9, SaturatedFat 4.7, Cholesterol 24.7, Sodium 669.7, Carbohydrate 36.3, Fiber 2.7, Sugar 9.9, Protein 14.4

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

Curry powder and Progresso® chicken broth provides a simple addition to this pumpkin soup - a wonderful side dish to treat your family.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 10

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, chopped (1 cup)
2 teaspoons finely chopped garlic
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 cans (15 oz each) pumpkin (not pumpkin pie mix)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 cup whipping cream
Crème fraîche
Fresh thyme sprigs

Steps:

  • In 4-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil 6 minutes, stirring occasionally, until tender. Stir in curry powder, salt, red pepper, pumpkin and broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
  • Into blender, slowly pour half of soup mixture. Cover; blend on high speed about 15 seconds or until smooth. Pour into medium bowl. Repeat with remaining soup.
  • Return all pureed soup to Dutch oven; stir in whipping cream. Cook over medium-low heat, stirring frequently, until thoroughly heated. Garnish individual servings with crème fraîche and fresh thyme.

Nutrition Facts : Calories 151, Carbohydrate 11 g, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 563 mg

CURRIED PUMPKIN-VEGETABLE SOUP



Curried Pumpkin-Vegetable Soup image

Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 cups frozen mixed vegetables (from 1-lb bag)
1 can (15 oz) pumpkin
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) fat-free chicken broth with 33% less sodium
1/2 cup water
1/2 teaspoon sugar
1 1/2 teaspoons curry powder
1 teaspoon paprika

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.

Nutrition Facts : Calories 125, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 1/2 cups, Sodium 400 mg, Sugar 11 g

PUMPKIN CURRY SOUP RECIPE BY TASTY



Pumpkin Curry Soup Recipe by Tasty image

Here's what you need: coconut oil, medium yellow onion, garlic, fresh ginger, curry powder, brown sugar, cayenne, ground cumin, kosher salt, black pepper, coconut milk, pumpkin puree, vegetable broth, bread bowl

Provided by Merle O'Neal

Yield 10 servings

Number Of Ingredients 14

2 teaspoons coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons curry powder
1 tablespoon brown sugar
1 teaspoon cayenne
½ teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
14 oz coconut milk
30 oz pumpkin puree
3 cups vegetable broth
bread bowl, for serving

Steps:

  • In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes.
  • Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
  • Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes.
  • Uncover the soup and blend with an immersion blender until smooth.
  • Ladle the soup into bread bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 27 grams, Fat 28 grams, Fiber 4 grams, Protein 2 grams, Sugar 9 grams

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

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From theendlessmeal.com


CURRIED PUMPKIN SOUP | NATALIE BRADY
2015-10-07 1. Heat oil in a large soup pot (or large saucepan) over medium heat. Add onions and garlic and sauté for 3-5 minutes until translucent. 2. Add all spices, stir and cook for a further 30 seconds. Add pumpkin and coat in spices, onion and garlic mixture. 3. Add coconut cream, chickpeas (including brine) and stock.
From nataliebrady.co.nz


THAI CURRIED PUMPKIN SOUP - GIMME SOME OVEN
2018-11-15 Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally. Add vegetable stock and coconut milk, and stir to combine. Using a hand blender or a traditional blender, puree the soup until smooth.
From gimmesomeoven.com


PUMPKIN SOUP WITH CURRIED PUMPKIN SEEDS RECIPE | LEITE'S ...
2021-09-13 Make the pumpkin soup. Preheat the oven to 375°F (190°C). Cut the pumpkin in half. Scoop out the seeds and accompanying goop and set aside. Wipe the pumpkin clean and drizzle the fleshy sides of the pumpkin with 2 tablespoons of …
From leitesculinaria.com


CURRIED PUMPKIN SOUP | ZAVOR®
Instructions. Melt the butter in a large stockpot or dutch oven over medium heat. Add the onions, salt, and pepper. Sauté the onions until they become translucent. Add the curry powder and cook for another minute. Add the broth, pumpkin puree, and red pepper flakes if using them. Bring to a simmer and cook for 5 minutes.
From zavoramerica.com


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Top Asked Questions

How do you make pumpkin soup with curry leaves?
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.
How do you cook pumpkin for Pumpkin Soup?
In a large pot, heat the butter and cook the onion over medium heat until soft. Add the curry powder and cook until fragrant, then add the pumpkin and mix well. Pour in the milk and enough stock to cover. Bring to the boil then turn the heat down and simmer until the pumpkin is tender.
What is the best way to cook pumpkin curry?
Directions. 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.
How do you make the perfect chicken curry?
Heat olive oil in a Dutch oven or heavy stock pot over medium-high heat. Add onions and saute until translucent, approximately 5 minutes. Stir in garlic, red pepper flakes, curry powder, coriander, and cayenne. Cook for about 30 seconds to 1 minute, until the garlic is fragrant. Stir in pumpkin puree, chicken broth, and brown sugar.

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