Spicy Savory Pumpkin Soup Recipes

CURRY PUMPKIN SOUP

Curry Pumpkin Soup image

Quick and easy spiced pumpkin soup made with pumpkin purée, onions, fresh ginger, chicken stock, cream, and a mixture of curry, cumin, and coriander.

Provided by Elise Bauer

Categories Dinner Soup 1-Pot Pumpkin Pumpkin Soup Soup Vegetable Soup Winter Squash

Time 45m

Yield 6

Number Of Ingredients 17

Ingredients

1 Tbsp unsalted butter
1 1/2 cups roughly chopped yellow onion
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons minced, peeled fresh ginger
1 1/2 teaspoons yellow curry powder
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
Small pinch of cinnamon
1 teaspoon of kosher salt plus more to taste
4 cups low sodium chicken stock (or vegetable broth for vegetarian option)
2 bay leaves
2 (15 ounce) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée
1 cup water
3 Tbsp heavy whipping cream
1/8 teaspoon black pepper
Yogurt (for garnish)
Toasted pumpkin seeds (for garnish)

Steps:

Purée soup: Turn off the heat and carefully remove the bay leaves. Use an immersion blender to purée the soup.

Nutrition Facts : Calories 167 kcal, Carbohydrate 23 g, Cholesterol 16 mg, Fiber 6 g, Protein 7 g, SaturatedFat 4 g, Sodium 620 mg, Sugar 11 g, Fat 6 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

SAVORY PUMPKIN SOUP

Savory Pumpkin Soup image

This is a savory pumpkin soup, as an alternative to those with pie-like seasonings. Some in my family don't appreciate the more traditional pumpkin spices, and this recipe is very savory and welcomed by all! This is a yummy, adaptable soup. I have also tried various options, with much success. For a sweeter taste, add some well-cooked and pureed sweet potatoes. Butternut squash also matches well. Shrimp is a nice addition. I cooked some and then added to the dish before serving. This soup also works very well in a crock pot. Wait to add the sour cream until close to serving time. I did try it without sour cream, and that was nice as well, but I prefer the creaminess.

Provided by Silly Putti Sis

Categories Pumpkin

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can organic pumpkin (you may also roast a pumpkin yourself)
1 tablespoon olive oil
2 garlic cloves
4 cups chicken stock or 4 cups vegetable stock
1 cup water
1/2 bunch organic kale (about 1/2 lb)
1 tablespoon curry powder
1 tablespoon cumin
5 baby portabella mushrooms, cleaned and sliced thin
1 (4 ounce) container sour cream (I use fat-free)
salt and pepper, to taste
shrimp or chicken, I added shrimp and it was very tasty

Steps:

Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
Chop the kale and add to the soup pot.
Taste for seasoning.

Nutrition Facts : Calories 250.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 22.8, Sodium 393.9, Carbohydrate 24.9, Fiber 3.1, Sugar 9, Protein 11.3

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