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.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired.
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.
Time 1h10m Yield 6 Number Of Ingredients 10 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.
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.
Yield Makes 10 to 12 servings Number Of Ingredients 16 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.
Time 7h20m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Pre-heat the cooker for 20 minutes. Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker. Add tomatoes, onion, pepper and chicken stock. Cover with the lid and cook following the times and settings above in the description. Add the curry powder and brown sugar. Puree in a food processor or blender. Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary. Reheat but do not boil. Serve sprinkled with chopped chives.
Time 1h5m Yield 6 1/2 cups, 4-6 serving(s) Number Of Ingredients 11 Steps:
Heat olive oil and add mushrooms, and onions. Cook until tender. Add flour and curry. Gradually add the chicken broth. Cook and stir constantly over medium heat until thickens. Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin). Simmer 10 minutes. Add the milk and stir until hot.
Time 50m Yield 10 Number Of Ingredients 11 Steps:
In 4-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil 6 minutes, stirring occasionally, until tender. Stir in curry powder, salt, red pepper, pumpkin and broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Remove from heat; cool 10 minutes. Into blender, slowly pour half of soup mixture. Cover; blend on high speed about 15 seconds or until smooth. Pour into medium bowl. Repeat with remaining soup. Return all pureed soup to Dutch oven; stir in whipping cream. Cook over medium-low heat, stirring frequently, until thoroughly heated. Garnish individual servings with crème fraîche and fresh thyme.
Time 20m Yield 4 Number Of Ingredients 11 Steps:
In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.
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!
Yield Makes 8 to 10 servings Number Of Ingredients 13 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
