FRENCH ONION SOUP - Caramelized onions topped with a crusty baguette slice slathered with gooey cheese! Finely chop onion, garlic and ginger. Stir well for about 30 seconds. GARLIC - Depending on the size of your garlic, I recommend 2-3 garlic cloves. Great flavor additions that enhance, not detract, from the pumpkin. Whole pumpkins can be stored in a cool dry place for weeks, until ready to cook. Did you try our recipe? Stir in pumpkin and half-and-half. Curried Pumpkin Soup With Mushrooms And Onions. Add the minced garlic and ginger, and cook another minute. Add black pepper and adjust seasonings to taste. Roast the pumpkin. 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. Season with soy sauce, sugar, salt, and pepper. Add pumpkin, stock, thyme, parsley, and bay leaf; bring . Coat the pumpkin pieces evenly and spread them across the baking tray leaving gaps between pieces. BROWN SUGAR - I prefer dark brown sugar because it's got a richer, more robust flavor. Garnish with roasted pumpkin seeds. Add the pumpkin, curry spices, salt and pepper into the slow cooker and stir several times for spices to coat. Subscribe to receive the newest recipes,tips, tricks. I woke up this weekend morning and really felt like there were only two options for my day: pajama bottoms and soup. Add the evaporated milk, stir to combine. 3. Melt butter in a large pot over medium heat. While sugar pumpkins have their place, this recipe can hold its own and has received rave reviews. Break up the soup into slush and making sure it's liquid enough. Don't allow the soup to a boil. Stir everything together. Chicken or vegetable stock to cover (about 4 cups). When autumn leaves start changing color, a plethora of pumpkins start appearing in the produce section and our farmers markets. Toast in preheated oven for about 10 minutes, or until seeds begin to brown. Saute for about 4-5 minutes. This soup will have you feeling warm and cozy from its first bite. Cool, then scoop out the flesh. Roast the pumpkin cut-side-down on a rimmed baking sheet at 350F for 45 minutes, or until the shell is darker and easily pierced with a fork. Roast for about 45 minutes or until pumpkin is tender. Elise founded Simply Recipes in 2003 and led the site until 2019. Sprinkle each serving with Orange-Cranberry Topper. Add spices. CORIANDER - A small amount (about a quarter teaspoon) goes a long way. After that, you'll allow the soup to boil and simmer and the flavors to come together. Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally . Saute until onions are translucent, about 3-5 minutes. Simmer: Once the pumpkin is roasted, saute the onion and garlic in a pot.Add pumpkin pulp, spices, and broth. After frying the onions and garlic in our easy curry-flavored spice mix, add some canned pumpkin puree (not pumpkin pie filling! Gradually add the broth. Right before serving, stir in the cream. Stir in the flour and curry powder until blended. Step 1: In a large saucepan, add olive oil and cook red pepper, onion and garlic and cook over medium heat for about 5 minutes or until vegetables are nearly tender. RED PEPPER FLAKES - A little goes a long way! Melt butter in a 6-qt. Directions. Spread the seeds on a large baking sheet in a single layer and bake for 45 minutes, or until the seeds are golden brown. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version). Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Mix in the minced garlic. This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Saut for 2 more minutes, stirring occasionally. Please read my disclosure policy. Find Whole Foods Market Pumpkin Curry Soup, 24 oz at Whole Foods Market. MAPLE SYRUP - If you're staying off sugar but still want to add some sweetness to the soup, add the same amount of maple syrup. Stir in pumpkin, broth, bay leaf, sugar, curry powder. Add the broth, pumpkin pure, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. 1 table spoon of fresh ginger. In a 4- to 5- quart Dutch oven cook onion, sweet pepper, and lentils in hot oil over medium-high heat for 2 minutes. FREEZING - Unfortunately, this soup does not freeze well. Melt the butter in a large pot or Dutch oven. 1 (14-oz) can unsweetened coconut milk (not low-fat) 1/4 cup olive oil 2 teaspoons brown mustard seeds 8 fresh curry leaves Step 1 Cook onions in butter in a wide 6-quart heavy pot over. Bring just to a boil, then remove from heat. Bake at 350F until soft, about 45 min to an hour. Reduce the heat to low, cover, and simmer for 10 minutes, to allow the flavors to meld. Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. You can also use half-and-half of heavy cream if you like to save the same calories. Add the curry powder and cook until fragrant, then add the pumpkin and mix well. Instructions. Season to taste with salt and black pepper. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There, Im Maike! Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Step 3 Remove the bay leaves. And get creative. Please take a moment torate the recipebelow! Once boiling, reduce heat to low. Yield: 6 People Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Diet: Vegetarian Ingredients 2 tablespoons unsalted butter cup chopped yellow onion 1 clove garlic , finely minced Instructions. Add the hen broth and warmth till the soup simply begins to bubble. While the pumpkin chunks and water are cooling, fry chopped garlic and onions in olive oil on the stove. AMERICAN GOULASH - Perfectly seasoned ground beef cooked in a deliciously spiced tomato sauce, with tender pasta, and topped with Cheddar cheese. Stir to combine. Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. Stir well to combine. Add vegetable stock and coconut milk, and stir to combine. 1 butternut pumpkin, peeled, deseeded and roughly chopped. 4 medium onions. Stir in chile sauce. Cook the onion gently for about 3 minutes, stirring often, until translucent. Remove bay leaf and transfer soup to a food processor in batches (or use a handheld blender) and puree until desired consistency. Heat the olive oil in a large soup pot over medium heat and then add the chopped bell pepper, onion, and minced garlic. Add the curry powder and cook for about one minute. Bring to boiling; reduce heat to medium-low. Instant Pot Keto Pumpkin Soup with Sausage, Tangy Pumpkin Soup with Green Chili Swirl. Instructions. Taste of Home is America's #1 cooking magazine. Using a hand blender or a traditional blender, puree the soup until smooth. It's the most flavorful, but for this recipe, you can use regular olive oil or even vegetable oil or avocado oil. saucepan over medium-high heat. Add the curry powder, coriander, red pepper flakes, and brown sugar and stir frequently until the mixture is well combined and fragrant. Stir and bring to a boil. I will pretty much always have pumpkin seeds in my pantry (Trader Joe's sells them all year long). Place a large pot or Dutch oven over medium heat. Peel and cube the potatoes. A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking. How To Make This Pumpkin Curry Soup Recipe To prepare: Chop the onions finely. Cook for a minute or two until very fragrant. Anything from classic sourdough to focaccia, ciabatta, naan, and pita pockets are great options. Remove from heat; cool slightly. Stir and cook for 1-2 minutes until the spices are fragrant. Return to pan and add salt and pepper to taste. A fork should easily go through the soft, cooked flesh. OLD-FASHIONED POTATO SOUP - This rich and creamy old-fashioned potato soup has comfort food written all over it. Share. Onto a parchment lined baking tray, lay the chunks of pumpkin and sprinkle nutmeg, salt, pepper and 1 tbsp of coconut oil. Remove from oven and add pumpkin puree. Add the curry powder, cumin, coriander, cinnamon, and salt. To the slow cooker, add the curry powder, maple syrup, ginger, nutmeg, salt, coconut milk, vegetable broth, pumpkin, and butternut squash. Add pumpkin, potato and carrot cubes along with curry powder, paprika powder and nutmeg and saut for about 3 minutes. Bring to a low boil and reduce the heat to simmering. Add the pumpkin puree, vegetable broth, and heavy cream and bring to a boil. Sea salt and freshly ground black pepper. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Simmer, covered, 15 minutes. Nutrition information is calculated using an ingredient database and should be considered an estimate. Chop parsley and . Although I've made curries with finely chopped red onions before, and it was also quite delicious! Toast in preheated oven for about 10 minutes, or until seeds begin to brown. Servings: 4 PREP TIME: 5 minutes COOK TIME: 25 minutes TOTAL TIME: 30 minutes Pin Print Rate Save Ingredients 1 tablespoon olive oil 1 cup onion diced, sweet or yellow onion method 1.chop pumpkin and onion 2. simmer for 15 mins, medium heat 3. blend it 4. put that back into pot 5. add milk and seasoning 6. simmer for 5 mins, medium heat Simply reduce the amount of salt when you season the soup. It's best to store this soup after pureing, before adding the heavy cream. GREEN ONIONS - These are a great option for garnish. 1 tbsp. When hot, add the pumpkin and onion and cook, stirring occasionally, until the onion is soft. Arrange pumpkin seeds in a single layer on a baking sheet. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Stir in heavy cream at the end, just before serving. Cinnamon Cayenne Pepper OR Hot Sauce, to taste . Get Our Latest Recipes Straight To Your Inbox. STEP 3: Remaining Ingredients. When you bring it up to your nose, it should smell spicy. Please check the recipe card below for a detailed, printable ingredient list. Add the pumpkin pure and chicken stock to the blender and blend until combined. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. But if you didn't plan ahead, you can defrost the soup in the microwave in two-minute bursts. Chop the onion and peel the garlic cloves but leave them whole. COCONUT MILK - If you want to make vegan pumpkin soup, you can always substitute the cream with full-fat coconut milk. Shake the coconut milk well. Just be sure you're using 100% pure pumpkin and not pumpkin pie pumpkin, which is pre-seasoned. Step 4: Blend. Instructions. Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. Add the garlic and red curry paste, and stir to combine. 16 ounces pumpkin puree 2 cups hen or vegetable inventory 1/4 cup heavy cream squeeze of lime juice Directions In a pot over medium warmth, saut the onions and curry powder in butter till the onions turn into translucent. If you want to make this soup a complete meal, simply add some sauted shrimp or grilled chicken. Chop pumpkin, potato and carrots into coarse pieces. 600 g pumpkin roughly chopped 1 tablespoon rapeseed oil 25 g butter (or another tbsp oil if vegan) 2 medium onions finely chopped 2 medium potatoes roughly chopped 2 carrots roughly chopped 1 tbsp Tikka Masala curry paste 1 L vegetable stock 200 ml coconut milk made with 3 tablespoons coconut milk powder & 200 ml warm water In a large saucepan, saute the mushrooms and onion in butter until tender. Cook on low for 7-8 hours, or on high for 4 hours. The primary reason is that wherever possible, I like to control how much salt I add to any dish. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Saut the onions, garlic, ginger, and spices: Add stock, bay leaves, and pumpkin pure: Curried Turkey Soup (with Leftover Turkey), An A-Z Guide to Cooking Terms and Definitions. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Serve hot, drizzled with pesto and or crme frache, if desired. To a slow cooker add the onions and garlic. 1 medium carrot. But over the years, I've gravitated more towards dark brown sugar for all kinds of recipes. Add the curry powder and cook until fragrant, then add the pumpkin and mix well. For a vegetarian recipe, use vegetable stock instead of chicken stock. Once boiling, reduce the heat and simmer for about. They add a bit of fresh crunch, and the green color contrasts beautifully with the soup. Season with salt and pepper to taste. This Pumpkin Curry Soup blends classic pumpkin and curry spices into a deliciously rich and creamy fall soup! Gradually whisk in broth, and cook until thickened. Cook on low for 6-8 hours or high for close to 5. Here are some tips on how to store fresh ginger. Add the garlic and ginger, and cook while stirring for another minute, still adding water as needed. Cook for 15 minutes so the flavors can develop. But this again is another area where you can customize the recipe to your liking. Best to defrost the pumpkin soup in the refrigerator overnight before reheating. Add the ginger, curry powder, cumin, turmeric, kosher salt, white pepper and stir to combine. Adjust the amount of curry and soy sauce for spiciness. Gradually add the broth. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Enjoy warm! Whisk to combine. Use an immersion blender to pure the soup. VEGETABLE BROTH - Whenever I use vegetable or chicken broth, I look for a low-sodium option. 40 Healthy Weeknight Dinners That Will Get You Through the Holidays, If You See a Purple Porch Light, This Is What It Means, Do Not Sell My Personal Information CA Residents. Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. You don't even need your immersion blender. Garnish with chives. 3 cloves of garlic. Add the saffron strands. When the water starts to sputter, add the onion, and cook while stirring for 3 minutes, adding a little water as needed. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Add the pumpkin and evaporated milk. Try this recipe, and you'll find that these recipes go hand in glove. The secret ingredients are the garlic and onion. This soup comes together quickly, and has warm notes of ginger, curry, cumin, coriander, and black pepper. 1. Vegan Creamy Curried Pumpkin Soup. Step 3: Stir in the shredded chicken. EASY RECIPE - Because we aren't using a fresh pumpkin and don't have to contend with taking a whole pumpkin apart, this pumpkin soup is really easy to make, and prep is minimal. Cook, stirring, until mixture begins to bubble. What gives the soup its heat? Then peel the pumpkin and cut it into small pieces. ** Nutrient information is not available for all ingredients. She has an MA in Food Research from Stanford University. Bring the heat to medium low and add in ginger, curry powder and cayenne. You can also substitute kobocha pumpkins, Long Island cheese pumpkins or even butternut squash for this recipe. How to Cook Pumpkin: Our Tips and Tricks! Let the soup simmer for 8-10 minutes. HUNGARIAN GOULASH - A hearty beef stew with melt-in-your-mouth tender beef, perfectly sauted onions, and a blend of delicious spices. Stir in pumpkin, carrots, curry, and cumin, stirring to completely coat the pumpkin. Lots of bread options will work. Then, reheat the soup by warming it gently in a heavy bottomed pot over low heat, stirring occasionally until it's piping hot. If using anything else but Hokkaido, peel the pumpkin as well. Sautee until onion is soft translucent, about 3-5 minutes. Rub olive oil on both sides and lay sliced side down on a baking sheet. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Preheat the oven to 200C/180C fan/Gas Mark 6. Food stuffs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add pumpkin, ground peanuts. Saut your onions for 3-4 minutes or until they become translucent. Cook for 10 minutes. Chicken or vegetable stock to cover (about 4 cups). But what's the best type of pumpkin for cooking? Cut into 2-inch chunks, roughly the same size. November 15, 2022. Directions In a large saucepan, saute the mushrooms and onion in butter until tender. 1 small pumpkin. I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Cook for 7-10 minutes, stirring occasionally. Bake at 350F until soft, about 45 min to an hour. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes. Cut the pumpkin in half. Add the chicken stock, bay leaves, pumpkin pure, and water. Spiced pumpkin soup Olive oil 2 shallots (also known as eschallots or French shallots), finely diced 20g ginger (around 2.5cm), peeled and finely chopped 2 cloves garlic, finely chopped 1 heaped Tbsp Thai red curry paste 1 tsp curry powder 1 tsp dried coriander 1 tsp turmeric powder 1 butternut pumpkin (about 1kg), peeled and cut into 5cm chunks I was never quite satisfied with that soup. (If it's too much for you, just scale back.). How to make pumpkin lentil curry soup Cook down the veggies. STEP 1: Prepare the pumpkin. Blend: Blend the puree using an immersion blender. SHRIMP CHOWDER - Tiny shrimp, chunky tender potatoes, sweet corn, and bacon are perfectly cooked in a delicious seafood cream sauce. Saute for about 2-3 minutes stirring often. When ready to serve, portion out into bowls. Amount is based on available nutrient data. Sprinkle with toasted pumpkin seeds. Your daily values may be higher or lower depending on your calorie needs. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Add broth and pumpkin puree. Curry Powder 1 tsp. LEFTOVERS - Place any leftovers in an airtight container and store them. * Percent Daily Values are based on a 2,000 calorie diet. Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth. It's sold by a pound in the produce section usually near garlic and onions. Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Pour in cup vegetable broth to deglaze the pot, scraping up any browned bits. Turn the heat to medium-low and cook at a full simmer for 10 minutes,. Saut: Heat the oil in a large pot or Dutch oven and cook the onions for 2-3 minutes until translucent (5). Heat 1 tablespoon of water in a soup pot over medium-high heat. Stir in the Worcestershire and lime juice, taste, and adjust the salt if needed. Perfect for the colder months, this cozy soup cleverly combines two flavors that will warm you on even the coldest days. Cook the soup on HIGH for 2 hours or on LOW for 4 hours. Stir in the flour and curry powder until blended. When cook time is finished, do a careful quick release (stop if it begins to sputter), or hit "cancel" and allow for a 10 minute natural pressure release. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Look for ginger with firm, thin skin. Required fields are marked *. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. 1 cups half-and-half cream 2 tablespoons soy sauce 1 tablespoon white sugar salt and pepper to taste Directions Preheat oven to 375 degrees F (190 degrees C). In a large pot, heat the butter and cook the onion over medium heat until soft. Cover and simmer for 10 to 15 minutes. Heat olive oil over medium heat in a large pot (or Dutch oven). Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. You can store the soup for up to 3 days in the fridge. Add in flour and curry powder and mix until blended. Cook for 30 minutes on low heat. Toss the cleaned and dried pumpkin seeds in a large bowl with oil, melted butter and Cajun seasoning blend. Curry Pumpkin Soup Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Servings 4 to 6 servings To make pumpkin pure, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lay face down on a tin-foil lined baking pan. Using an immersion blender or normal blender, blend soup briefly until smooth. Add the butter and onions to the pot, and saute until the onions are translucent. Curry Pumpkin Soup recipe: 2 tablespoons olive oil 1 medium onion 3 cloves garlic, minced 1 teaspoon ginger, grated 2 sprigs thyme 1 tablespoon Curry Powder -Chief Brand teaspoon cumin powder 1 (14-ounce can) coconut milk 1 cups pumpkin puree 3 cups veggie broth 1 green onion 1/2 teaspoon salt teaspoon Cayenne pepper easy fullflavoredsoup pumpkin curry mushrooms onions. Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally. Stir to combine. Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. Bring to the boil then turn the heat down and simmer until the pumpkin is tender. Nutrition Facts Use whichever onion you prefer; for curries, I tend to go with a yellow onion. Add chopped onion and garlic and saut until onion is soft and translucent. Freeze whatever you don't use for future use. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. You'll know it's ready when the squash is fork tender. 1 mounded tablespoon curry powder 1 teaspoon kosher salt 1/2 teaspoon black pepper Two 15-ounce cans pumpkin puree 3 cups vegetable stock 1 cup coconut milk 1 tablespoon brown sugar 1/2. Turn the slow cooker to high heat and cover. Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant. Gradually add the broth. Start by adding olive oil in a large pot and place over medium high heat. 1 x 1225g (2 lb 11 oz) Pumpkin 2 x Baking Potatoes (approx 10cm) 1 x Onion (approx 7cm dia) 2 tsp Curry Powder 3 Bay Leaves Salt & Pepper 1 Litre (4 Cups) Vegetable Stock 200ml (3/4 Cup + 1 tbsp) Double Cream Essential Equipment 3.5 Litre Slow Cooker Stick Blender or Food Processor First thing's first - prepare those vegetables. Stir until well combined. Pierce the pumpkin with a fork to check for done-ness. If the soup is too thick for your taste, add more stock or water to thin it to a consistency you like. In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. Simmer for 25 minutes stirring periodically. Pure the soup with an immersion blender or in a food processor until smooth. Pure in a food processor. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden. Fall is in full swing although the last couple weeks in Michigan have been unseasonably warm and dry. Add in the pumpkin puree, water, and vegetable broth. With the fall season in full swing, there's nothing better than a warm soup to help you stay cozy on those chilly days. With the holidays (and Black Friday television commercials) upon us, it feels like the season is breaking down our doors. Let spices cook for 1 minute or until fragrant. Add curry powder and cook for 1 minute more. Your email address will not be published. Pure in a food processor. Set aside. In a large Dutch oven, saute mushrooms and onion in butter until tender. Uncover the soup and blend with an immersion blender until smooth. nutmeg, and parsley. Serve hot. Prepare vegetables: Halve, deseed, and cube the pumpkin (3,4). RELATED RECIPE: Chunky Chocolate Chip Cookies (made with dark brown sugar). For ease, use canned pumpkin instead of fresh. Freeze in one- or two-cup portions in freezer-safe ziptiop bags for easy use later. 6 bookmarks. 1 cup: 155 calories, 7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 6g protein. Add 2 teaspoon canola oil, 1 T onion, 1 clove minced garlic, teaspoon curry powder, and teaspoon each salt and pepper to medium sized pot over the stove (on medium heat). QUICK RECIPE - This soup comes together in just about 30 minutes. Bring the mixture to a boil over high heat. Cook for another 2 minutes. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot; Boil rapidly for 15 minutes until pumpkin is very tender; Use a stick blender or transfer to blender to blitz smooth; and Adjust salt and pepper to taste, then add either milk OR cream - whichever you prefer. Stir in pumpkin, coconut milk and broth, bringing to a boil then reducing the heat to a simmer. 0. 1 hot pepper. Stir in curry powder, turmeric, salt and pepper. Once oil is hot, add in onion, carrot and garlic. I don't even use any pepper to season with soup because my family doesn't love super spicy soups. They come in handy for snacking but also for garnishing fall soups. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Stir in the pumpkin puree and vegetable stock. Add onions and saute for 2-3 minutes until softened. Ingredients 2 tablespoons olive oil 1 small onion, diced 2 cloves of garlic, minced 1 teaspoon ginger, minced 1 tablespoon mild curry powder teaspoon garam masala spice blend 3 cups vegetable stock Once they have cooled a bit, blend the pumpkin chunks (with the "pumpkin water" that remains in the pot). Set to 'sealing' and cook on manual (high pressure) for 1 minute. You can use chicken stock instead of vegetable broth. Preheat oven to 300 degrees F (150 degrees C). Preheat oven to 375 degrees F (190 degrees C). You'll want to use sugar pumpkins (sometimes also called pie or sweet pumpkins), which are small and round. Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). of curry paste, coconut milk, the fried garlic and onions, a pinch of salt, and curry powder to taste. by. 2 cloves (about 2 teaspoons) garlic, minced, 1 teaspoon kosher salt, plus more to taste, 4cups low sodiumchicken stockor vegetable stock, 2(15-ounce) cans 100% pumpkin or 3 1/2cups homemade pumpkin pure (see recipe notes). 5 Mins read. Ladle the soup into bread bowls and serve. Add the cubed pumpkin and sweet potatoes and stir well to coat with the spices. CURRY POWDER - This is where you can customize this soup to your own liking. 0. OIL - I typically opt for extra virgin olive oil. Look for unblemished gourds that are heavy for their size. Combine olive oil, butter, onion, apple, potato, garlic, curry paste, brown sugar, curry powder, ground coriander, cumin, ginger in a Dutch oven or oven-safe pot. Bring to the boil and simmer on a low heat for around 15 minutes, until pumpkin is soft enough to gently pierce with a fork Once the pumpkin has cooked, transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary For the curried coconut flakes: Because you start with a can of pumpkin, it's very easy to make. Pumpkin soup (curry) is a deliciously spicy vegan treat to begin any festive meal. Once your soup is nice and creamy return it to the pot. Add the curry powder, sprinkle with a bit of salt and pepper, give it a stir and cook until fragrant (a minute or so). Pumpkin Curry Soup Creamy and fragrant with a curry blend, this flavorful and satisfying soup comes together in a snap from pantry ingredients. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. This adds heat. More Fall-Inspired Soups and Stews to Try! 1 butternut pumpkin, peeled, deseeded and roughly chopped. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. It is also why I don't use salted butter in baking or cooking. Add the butter to a medium saut pan set over medium-low heat. If you liked the original, I think you'll love the new and improved version! You can serve this soup with a slice of bread. Home Dishes & Beverages Soups Cream Soups. Next add in the garlic, curry, ginger, coriander, and the salt. Return all pumpkin mixture to Dutch oven. please just know I . Get nutrition, ingredient, allergen, pricing and weekly sale information! Kimberly Knepper, Euless, Texas, Best Curried Pumpkin Soup Recipe photo by Taste of Home. For an extra silky texture, I processed through the food mill. Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes. Method In a large pot, heat the butter and cook the onion over medium heat until soft. Bring to a boil; cook and stir for 2 minutes or until thickened. Add minced garlic and ginger and saut for another minute until fragrant. Be sure to line your pan with aluminum foil or parchment before baking your pumpkins for easy clean up. This soup will have you feeling warm and cozy from its first bite. This Pumpkin Curry Soup strikes the perfect balance between sweet, savory, and spicy flavors. Preheat oven to 350F. CLASSIC PUMPKIN SOUP - This pumpkin soup recipe is also made with canned pumpkin puree. This post may contain affiliate links. 18. You can then store the soup for three to five days in the refrigerator or for about three months in the freezer. Add the apple, pumpkin puree, coconut milk, and remaining broth, then season with salt and pepper. Pour in the milk and enough stock to cover. Puree with immersion blender or regular blender). Add tomato paste, coarsely chopped with skin and seeds removed pumpkin and stock and bring to the boil, then turn down the heat and simmer for 15 . ONION - This creates the foundation for the curry portion of our Pumpkin Curry Soup. UNIQUE FLAVOR - We all love classic pumpkin-flavored recipes. Next add the canned pumpkin, coconut milk, spices, and give everything a stir to combine and loosen the mixture, cook for another 4-5 minutes. Add the onions and saut until softened, about 5 to 6 minutes. This one nails it. Allow the soup to cool completely before storing it in the fridge. Preheat oven to 425F. You can roast the pumpkin up to 3 days in advance, if you want to complete this step ahead of time. Home > Recipes > Soup & Stews > Pumpkin Curry Soup. . Sprinkle in the curry powder and cumin, and mix together so the onions are coated in spices. Roast pumpkin and shallot tart with harissa and cumin dressing, Roasted pumpkin and farro salad with tomato and feta vinaigrette, Spiced pumpkin, date, almond and moghrabieh salad, Malaysian-style pumpkin and chicken curry pie with roti crust, Buy the Good Food Guide 2023 magazines now, Watch season 2 of Good Food Kitchen on 9Now now, Give the gift of Good Food with a restaurant gift card. We may sometimes call ginger a root, but it is actually a rhizome. 2 tsp good quality curry powder (medium heat). salt and pepper to taste Puree the soup in a food processor or blender in small batches. 2 cans of coconut cream. ), broth, and some cream. Add 2 tsp. Saut onions until tender. The stem should be withered and intact (it shows that it aged on the vine), and the skin should be free of bruises and hard all around. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. How to Make Pumpkin Curry Soup Start by grabbing a large pot and heat oil on medium heat. Add the pumpkin puree and stir. Melt butter in a large pot over medium heat. Once onion is softened, add remaining ingredients ( c pumpkin, c coconut milk, 1 teaspoon . This recipe will make about 8 cups of pumpkin soup, and takes about 50-60 minutes to prepare and cook in a microwave oven, with plenty of time to prepare other recipes while waiting . Not chile peppers this time, but some freshly minced ginger. If you don't have any fresh ginger on hand, you can use dried ginger powder instead. Ladle the soup into a blender. After the soup is cooked, carefully use an immersion blender to blend the soup until smooth. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable broth. Cool, then scoop out the flesh. Reduce the heat to low, cover, and simmer for 25-30 minutes. Step 2: Add in the broth, red curry paste, pumpkin puree, coconut milk and paprika and stir until smooth. Top each cup with yogurt, maple syrup or both. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds). Slow Cooker Version. Evenly pour the coconut milk over it and slowly add enough water to just cover the pumpkin. To make pumpkin pure, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, layface down on a tin-foil lined baking pan. Try another one of our. Make it as mild or spicy as you like. Drizzle with plain yogurt that has been thinned with a little water. Stop at that point, and cool the soup to room temperature. Cool the pumpkin completely before scooping out the flesh. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened. Step 3: Slow cook. How to make Roasted Pumpkin Curry Soup. Arrange pumpkin seeds in a single layer on a baking sheet. Add garlic and ginger and saut for another minute. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat. Use a spoon to scrape out the pumpkin seeds. Turn off the heat and carefully remove the bay leaves. Heat coconut oil in a large pot over med-high heat. Add the 5 cups water, celery, tomatoes, corn, and curry . This recipe will work with other autumn squashes, like butternut squash or even kobocha squash puree. You can have it on the table in about 20 minutes. This creamy pumpkin bisque recipe is very easy to make, and you can have dinner on the table in no time. TIP - Pumpkin Seeds are a great snack. We also love a good curry. Bring to a boil; cook and stir for 2 minutes or until thickened. Heat the oil in a heavy-bottomed pot. Garnishes and optional ingredients are not included. Simmer, covered, for 25 minutes or until lentils are tender, stirring occasionally. This Pumpkin Curry Soup strikes the perfect balance between sweet, savory, and spicy flavors. Preheat the oven to 350F and line one baking tray with parchment paper. But I always believe in working with what you have and compromising when necessary. It should not look dried out or fibrous, and should not have any soft spots. Your email address will not be published. Each serving has a surprising 8 grams of protein and only 96 calories. My family doesn't love uber spicy food, so I opt for a mild curry powder. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until vegetables are tender. When hot, add the curry powder and toast until fragrant. I love the zing ginger brings to the soup. Have too much pumpkin left? Transfer the mixture to a blender. 1. CREAM - Adding heavy cream adds richness to the soup. Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce. Add more salt, if necessary. Stir in flour and curry powder until smooth. For a dairy-free option, replace the heavy cream and yogurt with coconut cream (which is thicker than coconut milk, but coconut milk will also work just fine). Stir in the vegetable stock and bring to a simmer. Add vegetable broth. This recipe is a major upgrade from a soup we posted in 2006. Add the stock and bring to a boil, then lower the heat and simmer until the pumpkin is totally soft (about 30 minutes). If you don't like curry powder or any of the other spices, feel free to replace with other spices you like, or just leave out. Add onion and saut for 5 minutes, stirring occasionally, until softened. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes. Add the coconut milk, pumpkin pure, and vegetable broth. Peel the pumpkin or butternut squash and dice it into small pieces. Heat some oil in a large soup pot or dutch oven over medium heat. Add the chicken stock, pumpkin, brown sugar, salt, black pepper and cumin. Scoop the flesh from the pumpkin and squashes and add to the pot. Creamy curry pumpkin soup is so delicious and satisfying. Increase the heat to high and bring to a boil. Ah, fall, a perfect time for a spiced pumpkin soup! Bring to a low simmer (about 5 minutes). 4 comments. Add the onions and garlic and saut until the onions are translucent. Sea salt and freshly ground black pepper. Cut a pie pumpkin in half and remove the seeds. Saute 60 seconds. Bring to a boil. You can also use light brown sugar if that's what you've got in your pantry. Stir in cream. Mix in a can of pureed canned pumpkin or an equal amount of roasted pumpkin. PUMPKIN PURE - The most important thing is to remember to buy real pumpkin puree, not pumpkin pie filling. 2. Stir in the curry powder. 100ml milk. Add onions and saut for 5-7 minutes, until onions are translucent. Add the garlic, ginger, curry powder, cumin, and turmeric and cook 2 minutes, stirring frequently, until very aromatic. Stir in the coconut milk and allow to warm through. Cut pumpkins in half and scoop out seeds. (BTW, you can still find the original on the Internet Archive here. (-) Information is not currently available for this nutrient. So, if you have plain old vegetable stock in your pantry, that's what you'll use. Garnish with chives. Add the finely chopped garlic, curry powder, and cayenne pepper, if using. Heat the coconut oil in a pot and saut the onion for about 3 minutes until translucent. Instructions. Add all ingredients to inner pot and whisk until smooth/incorporated. STEP 2: Onion + Garlic. Place in preheated oven and roast, uncovered for 10 minutes. 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