Curriedpumpkinandsweetpotatosoup Recipes

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CURRIED SWEET POTATO AND PUMPKIN SOUP



Curried Sweet Potato and Pumpkin Soup image

Absoolutely delicious soup. Sophisticated flavour. Ihad this at 3 Guys and a Stove in Huntsville Ontario (a resort town in the Muskokas). The owner, Jeff Suddaby, was the host of the "Who's Coming for Dinner" TV Show.

Provided by Dannygirl

Categories     Yam/Sweet Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons canola oil
1 teaspoon chopped garlic
1 cup finely chopped red onion
2 1/2 cups vegetable stock
1 large sweet potato, peeled and chopped
2 cups mashed cooked pumpkin
1/2 teaspoon curry powder
1/2 teaspoon chopped fresh cilantro, plus
5 sprigs fresh cilantro, reserved for garnish
1 teaspoon honey
1/2 teaspoon ground ginger
1/2-3/4 cup 2% low-fat evaporated milk

Steps:

  • Heat non-stick fry pan, add oil.
  • Add onion and garlic and saute until onion softens (about 5 minutes).
  • Add stock, sweet potato, pumpkin, curry, cilantro, honey and ginger.
  • Simmer, covered, until potatoes are tender, about 40 minutes.
  • Combine in food processor or blender until smooth.
  • You can store in fridge for up to 4 days.
  • To serve, heat up soup while stirring in milk. Use only enough milk to reach your desired consistency.
  • Garnsh with Cilantro if desired.

Nutrition Facts : Calories 61.8, Fat 1.3, SaturatedFat 0.1, Sodium 14.7, Carbohydrate 12.4, Fiber 2.1, Sugar 3.9, Protein 1.3

CURRIED PUMPKIN AND SWEET POTATO SOUP



Curried Pumpkin and Sweet Potato Soup image

This is good enough for a dinner party though you don't have to wait for company to make this delicious soup. I generally don't care for things made with pumpkin but I love this! I got this from a heart healthy recipe book but I can't remember the name.

Provided by PennyG

Categories     Yam/Sweet Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons vegetable oil
1 teaspoon garlic, crushed
1 cup onion, chopped
2 1/2 cups chicken stock
8 ounces sweet potatoes, peeled and chopped
1 cup canned pumpkin, pureed and cooked
1 1/2 teaspoons curry powder
1/2 teaspoon dried coriander
1 tablespoon honey
1/2 teaspoon ground ginger
3/4 cup 1% low-fat milk

Steps:

  • In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
  • add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
  • reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
  • Puree in food processor or with immersion blender until smooth.
  • return to saucepan, if using food processor; stir in milk until blended.

CURRIED PUMPKIN SEEDS



Curried Pumpkin Seeds image

Provided by Food Network

Time 25m

Yield 2 cups

Number Of Ingredients 4

2 cups raw pumpkin seeds
2 tablespoons coconut oil
1 tablespoon curry powder
1 1/2 teaspoons kosher salt

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Toss the pumpkin seeds in a large bowl with the coconut oil until well coated. Sprinkle with the curry powder and salt and toss to coat completely. Spread the seeds in a single layer on the prepared baking sheet.
  • Bake, stirring halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

CURRIED SWEET POTATO SOUP



Curried Sweet Potato Soup image

A delicious blend of sweet potatoes, onion, and carrots with just the right spices for a perfect autumn soup.

Provided by Food Eater

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 7h40m

Yield 9

Number Of Ingredients 10

5 cups chicken broth
2 large sweet potatoes, peeled and cut into cubes
2 cups baby carrots
1 onion, chopped
1 teaspoon red curry powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup half-and-half
2 tablespoons real maple syrup
salt and ground black pepper to taste

Steps:

  • Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
  • Cook on Low for 7 hours.
  • Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
  • Cook on High for 20 minutes.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.4 g, Cholesterol 9.9 mg, Fat 3.2 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 90.8 mg, Sugar 8.9 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

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 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

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

CREAMY CURRIED PUMPKIN SOUP



Creamy Curried Pumpkin Soup image

"This rich, creamy soup is really quick and easy to make and always gets rave reviews," writes Sarah Perry from Camarillo, California. "I serve it with banana bread or muffins and often double the recipe just to have leftovers!"

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 cups.

Number Of Ingredients 8

2 green onions, sliced
3/4 teaspoon curry powder
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
3/4 cup canned pumpkin
1 cup buttermilk
1/2 cup cubed fully cooked ham

Steps:

  • In a small saucepan, saute onions with curry powder in butter until tender. Stir in flour. Gradually add broth and pumpkin. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. , Reduce heat. Stir in buttermilk and ham; heat through. ,

Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

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