GREEN CURRY, PUMPKIN, AND CORIANDER SOUP
Delicious way to mix up your average pumpkin soup. It's got a bit of a spicy kick without being too much. Huge hit with everybody here. Serve with some crusty bread and enjoy.
Provided by Grifstar
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
- Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
- Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 23.4 g, Cholesterol 43.5 mg, Fat 23 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 12.6 g, Sodium 322.4 mg, Sugar 4.7 g
THAI PUMPKIN SOUP WITH GREEN CURRY
Make and share this Thai Pumpkin Soup With Green Curry recipe from Food.com.
Provided by mell_2
Categories Thai
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
- Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
- Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
- Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.
Nutrition Facts : Calories 115.1, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.5, Sodium 641.6, Carbohydrate 17.5, Fiber 3.9, Sugar 4.8, Protein 5.3
GREEN CURRY, PUMPKIN, AND CORIANDER SOUP
Delicious way to mix up your average pumpkin soup. It's got a bit of a spicy kick without being too much. Huge hit with everybody here. Serve with some crusty bread and enjoy.
Provided by Grifstar
Categories Pumpkin Soup
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
- Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
- Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 23.4 g, Cholesterol 43.5 mg, Fat 23 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 12.6 g, Sodium 322.4 mg, Sugar 4.7 g
SPICY PUMPKIN AND CORIANDER SOUP
Make and share this Spicy Pumpkin and Coriander Soup recipe from Food.com.
Provided by Andrea-Oz
Categories Free Of...
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chop up meat of pumpkin - the smaller the quicker it will cook.
- Chop up onion and garlic.
- In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes.
- Add white wine - simmer a few more minutes.
- Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
- Add spice paste to soup.
- Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft.
- Remove from heat and puree.
- Add a few twists of ground black pepper.
- Add ground red chilli pepper.
- Add the balsamic vinegar and stir through.
- Optional: Could also stir through a little sour cream or yoghurt when serving.
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