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 45m Yield 6 Number Of Ingredients 17 Steps:
Purée soup: Turn off the heat and carefully remove the bay leaves. Use an immersion blender to purée the soup.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Melt margarine and cook onion and garlic. Stir in the curry, salt, and pepper and cook for one minute. Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes. Stir in evaporated milk just before serving.
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.
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 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.
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 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.
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!
More about “curry pumpkin soup recipes”
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).
