GREEN CURRY, PUMPKIN, AND CORIANDER SOUP
Delicious way to mix up your average pumpkin soup. It's got a bit of a spicy kick without being too much. Huge hit with everybody here. Serve with some crusty bread and enjoy.
Provided by Grifstar
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
- Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
- Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 23.4 g, Cholesterol 43.5 mg, Fat 23 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 12.6 g, Sodium 322.4 mg, Sugar 4.7 g
PUMPKIN-PEAR SOUP
Found this one time in search of pumpkin recipes on the internet. Since there was a request...here's something different!
Provided by glitter
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the pear and onion in butter over medium heat.
- Stir constantly until the onions are translucent.
- You also want the pears tender.
- Blend pear mixture and pumpkin in a food processor until smooth.
- Transfer to a large saucepan where you will add the broth, water, wine, cinnamon, salt.
- Bring to a boil.
- Reduce to simmer for 20 minutes uncovered.
- Remove cinnamon stick and stir in the cream.
- Heat thoroughly, but do not boil.
- You may garnish with a dab of sour cream topped with thin strips of green onion.
Nutrition Facts : Calories 163.5, Fat 8.5, SaturatedFat 5.1, Cholesterol 24.9, Sodium 355.4, Carbohydrate 21.6, Fiber 3.9, Sugar 12.3, Protein 2.7
PUMPKIN-PEAR SOUP WITH CORIANDER
Steps:
- Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook scallions, shallots, and onion, stirring, until softened but not browned. Add pumpkin, potatoes, stock, sugar, coriander, salt, and pepper to taste, then simmer, covered, until pumpkin is very tender, 15 to 20 minutes.
- While soup is simmering, peel and core pear and cut into 1-inch pieces. Stir pear into soup and remove from heat. Cool 10 minutes and pureé in a blender in batches, transferring to a bowl (use caution when blending hot liquids).
- Return to pan and add butter. Reheat over moderate heat, stirring, until butter is melted. Season with salt and pepper and, if desired, thin soup with water to desired consistency.
PUMPKIN SOUP
Provided by Jamie Oliver
Categories appetizer
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
- Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
- Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
- Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.
PUMPKIN SOUP WITH COCONUT MILK
The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!
Provided by Pip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- Bake in the preheated oven until soft, about 45 minutes.
- While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
- Bake in the preheated oven until soft, 30 to 40 minutes.
- Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
- Puree soup using an immersion blender until smooth.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g
SPICY PUMPKIN AND CORIANDER SOUP
Make and share this Spicy Pumpkin and Coriander Soup recipe from Food.com.
Provided by Andrea-Oz
Categories Free Of...
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chop up meat of pumpkin - the smaller the quicker it will cook.
- Chop up onion and garlic.
- In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes.
- Add white wine - simmer a few more minutes.
- Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
- Add spice paste to soup.
- Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft.
- Remove from heat and puree.
- Add a few twists of ground black pepper.
- Add ground red chilli pepper.
- Add the balsamic vinegar and stir through.
- Optional: Could also stir through a little sour cream or yoghurt when serving.
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