Pumpkin Apple Curry Recipes

PUMPKIN CURRY WITH LENTILS AND APPLES

Pumpkin Curry with Lentils and Apples image

This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish!

Provided by JMCCREAR

Categories World Cuisine Recipes Asian Indian

Time 2h10m

Yield 6

Number Of Ingredients 18

Ingredients

1 cup red lentils
1 cup brown lentils
8 cups water
½ teaspoon turmeric
1 tablespoon canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1 ½ tablespoons curry powder, or to taste
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cloves
2 cups peeled, cubed (1-inch), seeded pumpkin
2 potatoes, unpeeled and chopped
2 carrots, peeled and diced
2 cups packed fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced

Steps:

Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 64.3 g, Fat 3.7 g, Fiber 24.2 g, Protein 20.1 g, SaturatedFat 0.4 g, Sodium 244.3 mg, Sugar 7.7 g

CURRIED PUMPKIN APPLE SOUP

Curried Pumpkin Apple Soup image

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

Ingredients

2 medium Golden Delicious apples, peeled and coarsely chopped
1 medium onion, chopped
1 medium leek (white portion only), sliced
2 tablespoons butter
3 garlic cloves, minced
2 to 3 teaspoons curry powder
1 can (15 ounces) pumpkin
4 cups chicken broth
1 cup heavy whipping cream
Salt to taste
Fresh cilantro leaves, optional

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.

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

Ingredients

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

PUMPKIN & APPLE CURRY

Pumpkin & Apple Curry image

Make and share this Pumpkin & Apple Curry recipe from Food.com.

Provided by Pink Penguin

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon sunflower oil
1 large onion, chopped
3 garlic cloves, chopped
500 g pumpkin, peeled & cubed
800 g baking potatoes, peeled & cubed
1 medium cooking apple, peeled & diced
2 teaspoons mild curry paste
1 teaspoon turmeric
2 1/2 cm fresh gingerroot, chopped
2 bay leaves
1 vegetable stock cube
50 g raisins
4 tablespoons fromage frais

Steps:

Heat the oil in a pan. Add the onion and fry for 5 minutes until golden.
Add the garlic, pumpkin, potatoes and apple.
Stir in the curry paste, turmeric, ginger and bay leaves.
Add 500ml of water, the stock cube, raisins and plenty of seasoning. Bring to the boil, stirring. Cover and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
Spoon into bowls and top with the fromage frais and a pinch of turmeric.

Nutrition Facts : Calories 337.3, Fat 4, SaturatedFat 0.6, Sodium 13.6, Carbohydrate 74.4, Fiber 6.5, Sugar 20.9, Protein 6.2

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