Curry Pumpkin Soup Recipes

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.

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.

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.

Steps:

• 1. Melt butter in a medium (3qt) saucepan over medium heat.
• 2. Add onion and garlic, cook until soft and translucent.
• 3. Add pumpkin puree and broth. Stir well to mix.
• 4. Add bay leaf, sugar, curry powder, pepper, and nutmeg. Bring to a boil.
• 5. Lower to simmer and cook 30 minutes while the soup is cooking. Taste to adjust seasoning if desired.
• 6. Remove from heat and add cream.
• 7. Return to heat only to bring the temperature of soup back to hot. DO NOT allow to simmer-rising steam only. Garnish with toasted coconut and serve in warm bowls.

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.

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).

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.

Steps:

• In a large saucepan, sauté onion and ginger in oil 2 minutes.
• Add curry, salt and pepper, stir to coat.
• Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
• Remove from heat and stir in cilantro.
• Serve with roll or bread.