BEST CURRIED PUMPKIN SOUP
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
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
CURRY PUMPKIN SOUP
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
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
SIMPLE CURRY PUMPKIN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
PUMPKIN CURRY SOUP RECIPE BY TASTY
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
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
COCONUT CURRY PUMPKIN SOUP
Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
- Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
- Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
- Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.
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
CURRIED PUMPKIN APPLE SOUP
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
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.
SPICY CURRY PUMPKIN SOUP
I had originally made this soup for my Christmas Dinner last year. I found the recipe on epicurious.com. I believe the recipe was originally found in "Oprah Magazine" by way of "Simply Recipes" on www.elise.com. My family and I really enjoyed this soup... It's full of flavour and the spice is perfect for a cold evening. I really love this recipe and hope you do too!
Provided by Ardenia
Categories Vegetable
Time 40m
Yield 10-12 bowls, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
- Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
- Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
- With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
- Garnish with toasted pumpkin seeds and/or sour cream (optional).
PERFECT PUMPKIN CURRY SOUP WITH GARNISH
The garnish is what makes this soup to die for. Don't skip it! I can't recall where I got this recipe from originally, but I adapted it in my vegan/vegetarian years to the recipe below. This can easily be prepared non-vegan style by using butter instead of margarine and half and half instead of soy creamer. If you're a vegan opposed to honey, try using agave nectar instead.
Provided by LadyNomad
Categories Pumpkin
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make garnish: Combine apple, red onion, lemon juice, honey, cinnamon, chile powder, and cranberries and refrigerate until cold.
- Make soup: Melt margarine in a large saucepan or pot over medium-high heat.
- Add onion and garlic and cook for 3-5 minutes or until tender.
- Stir in curry powder, salt, coriander, and crushed red peppers and cook for 1 minute.
- Add veggie stock and bring to a boil.
- Reduce heat to low and cook, stirring occasionally, for 15-20 minutes.
- Add pumpkin and soy creamer, then cook for 5 minutes.
- Remove from heat and either use an immersion blender, regular blender, or food processor to blend until creamy.
- Serve warm with a generous spoonful of garnish.
Nutrition Facts : Calories 113, Fat 6, SaturatedFat 1.3, Sodium 270.5, Carbohydrate 15.8, Fiber 2.4, Sugar 7.9, Protein 1.4
More about "perfect pumpkin curry soup with garnish recipes"
PUMPKIN CURRY SOUP - WELL PLATED BY ERIN
From wellplated.com
5/5 (34)Total Time 30 minsCategory SoupCalories 172 per serving
- In a large pot or Dutch oven, melt the coconut oil over medium heat. Add the onion and sauté for 5 minutes, until translucent. Add the garlic and ginger and cook 1 additional minute, until fragrant. Stir in the Thai curry paste.
- In a small bowl or large measuring cup, whisk together 1/3 cup of the vegetable broth and the almond butter or peanut butter until smooth. Add the mixture to the pot. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable broth. Stir until well combined.
- With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly. Alternatively, you can ladle the soup carefully into a blender or food processor and puree it in small batches. Stir in the remaining coconut milk. If the soup is too thick for your liking, add additional vegetable broth until you reach your desired consistency.
- Taste and add additional salt, black pepper, and/or cayenne pepper as desired. (My batch needed an extra pinch of salt; this will vary based on you vegetable broth). Serve hot with desired toppings.
PUMPKIN CHICKEN CURRY SOUP - HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
PUMPKIN CURRY SOUP RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
EASY TO MAKE CURRY PUMPKIN SOUP RECIPE
From takingtimeformommy.com
PUMPKIN CURRY SOUP - EVERY LITTLE CRUMB
From everylittlecrumb.com
RED CURRY PUMPKIN SOUP | ABC4 UTAH
From abc4.com
CURRY COCONUT PUMPKIN SOUP - THEPEACHEEPEAR.COM
From thepeacheepear.com
THAI CURRIED PUMPKIN SOUP - GIMME SOME OVEN
From gimmesomeoven.com
AN EASY PUMPKIN SOUP RECIPE AND 5 IDEAS TO GARNISH
From parade.com
CREAMY, LUSH CURRIED PUMPKIN SOUP FROM SCRATCH - GARLIC …
From garlicandzest.com
PUMPKIN CURRY SOUP RECIPE | EATINGWELL
From eatingwell.com
PUMPKIN CURRY SOUP RECIPE (HEALTHY & COMFORTING)
From elizabethrider.com
PUMPKIN CURRY SOUP — FRIED DANDELIONS - PLANT BASED RECIPES
From frieddandelions.com
PUMPKIN CURRY SOUP - COOKING JOURNEY BLOG
From cookingjourneyblog.com
MY MOTHER-IN-LAW'S DELICIOUS PUMPKIN CURRY SOUP - SAUCE
From simmerandsauce.com
BEST COCONUT CURRY PUMPKIN SOUP RECIPE-HOW TO MAKE COCONUT …
From delish.com
PUMPKIN CURRY SOUP - THE GIRL ON BLOOR
From thegirlonbloor.com
PUMPKIN CURRY SOUP - FARMER'S MARKET FOODS
From farmersmarketfoods.com
CREAMY VEGAN CURRIED PUMPKIN SOUP - PIPING POT CURRY
From pipingpotcurry.com
PUMPKIN CURRY SOUP RECIPE - MY DARLING VEGAN
From mydarlingvegan.com
HOW TO MAKE THE PERFECT PUMPKIN SOUP – RECIPE
From theguardian.com
PUMPKIN CURRY SOUP RECIPE | MYRECIPES
From myrecipes.com
CREAMY PUMPKIN CURRY SOUP - MOST DAYS VEGAN
From mostdaysvegan.com
EASY PUMPKIN CURRY SOUP (A VEGAN RECIPE) - SAVORY SPIN
From savoryspin.com
THAI CURRY CARROT AND PUMPKIN SOUP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
ROASTED PUMPKIN COCONUT CURRY SOUP - FOX AND BRIAR
From foxandbriar.com
PERFECT PUMPKIN SOUP — COOKING WITH CLASS | MARLENE SOROSKY …
From cookingwclass.com
PUMPKIN CURRY SOUP - MAMA LOVES FOOD
From mamalovesfood.com
FRENCH PUMPKIN SOUP (PERFECT PUMPKIN SOUP RECIPE)
From ahedgehoginthekitchen.com
BEST THAI CURRY PUMPKIN SOUP WITH A CORIANDER SWIRL RECIPES ...
From foodnetwork.ca
PUMPKIN CURRY SOUP - JAR OF LEMONS
From jaroflemons.com
CURRIED PUMPKIN SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PUMPKIN CURRY SOUP - MY RECIPE MAGIC
From myrecipemagic.com
PUMPKIN GINGER CURRY SOUP - SNAP PEA SHEEP
From snappeasheep.com
THAI PEANUT PUMPKIN CURRY SOUP (QUICK & EASY!) - CHAPI'S KITCHEN
From chapiskitchen.com
PUMPKIN CURRY SOUP | VERY BEST BAKING
From verybestbaking.com
COCONUT CURRY PUMPKIN SOUP - THE FARMHOUSE PROJECT
From thefarmhouseproject.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love