Curried Pumpkin Soup Food

BEST CURRIED PUMPKIN SOUP

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.

CURRIED PUMPKIN SOUP

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.

CURRIED PUMPKIN SOUP

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.

CURRIED PUMPKIN SOUP

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.
• Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.

CURRIED PUMPKIN SOUP

Steps:

• Heat oven to 300˚F. Toss pumpkin with oil, curry powder, onion, garlic, leeks, celery, sugar and salt. Spread on sheet pan, and roast until very soft, about 1½ hours. When cool enough to handle, transfer to blender or food processor. Blend until thick and smooth. Reserve ¼ cup purée, and transfer rest to saucepan. Whisk in 3 cups water to create creamy consistency. Add more water, if needed. Bring to boil, then reduce to simmer until ready to serve. Just before serving, season with salt, to taste. Remove from heat, and whisk in cream. Divide among bowls, and garnish with reserved purée, seeds and curry powder, if using. Serves 4.

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP

Steps:

• Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
• Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
• Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
• Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
• Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.

CURRIED PUMPKIN SOUP

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.

CURRIED PUMPKIN SOUP

Steps:

• Heat olive oil in a Dutch oven or heavy stock pot over medium-high heat. Add onions and saute until translucent, approximately 5 minutes.
• Stir in garlic, red pepper flakes, curry powder, coriander, and cayenne. Cook for about 30 seconds to 1 minute, until the garlic is fragrant.
• Stir in pumpkin puree, chicken broth, and brown sugar. Bring the mixture to a simmer. Simmer for 15 minutes to develop flavors, stirring occasionally.
• Remove from heat and blend with an immersion blender until the soup is smooth. Return to heat and stir in the milk. Simmer over medium heat until the mixture is warmed through.
• Remove from heat and stir in heavy cream.
• Serve warm with toasted pumpkin seeds and sage for garnish.

PUMPKIN CURRY SOUP

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.

CURRIED CHICKPEA AND ROASTED PUMPKIN SOUP

Steps:

• Gather and prepare your ingredients. Preheat your oven to 200°C/400°F/gas mark 6 and boil the kettle.
• Spread the pumpkin wedges onto a baking tray (sheet) lined with baking paper (parchment) and drizzle with one tablespoon of the extra virgin olive oil. Season with ½ teaspoon of the salt and the black pepper and bake in the oven for 30-35 minutes, until tender and crispy on the outside. Turn once halfway through cooking.
• Meanwhile, add the eggs to a small saucepan, carefully pour in the boiling water from the kettle, being careful not to pour the water directly onto the eggs (as they are more likely to crack) and boil the eggs for 6 minutes. The egg whites should be set and have a runny yolk. For hard-boiled eggs, cook for a total of 9 minutes. Once cooked, submerge the eggs into ice-cold water to prevent them from continuing to cook from residule heat.
• Next, add the mango chunks to a blender and blitz until smooth. Then, add the chickpeas (no need to remove the mango) and blitz until the chickpeas are smooth.
• In a large saucepan, heat the remaining extra virgin olive oil over medium heat, and add the curry powder and turmeric, stirring continuously for 1 minute until fragrant. Then, add the tomato purée (paste) and cook for a further one minute. Empty the blended chickpeas and mangos straight into the saucepan along with the coconut milk, remaining sea salt, white pepper, garlic granules, and half of the vegetable stock. Stir until well combined. Bring to the boil and then reduce the heat and simmer until the pumpkin is nicely roasted. Just before serving squeeze in the lime juice. For a silky smooth soup, pour into a blender and pulse for a minute or two adding more of the vegetable stock if the soup is too thick. However, if you prefer a little texture you can skip a final blend and go straight to pulling the meal together.
• To serve, start by peeling the eggs and slice them in half. Pour the soup into bowls, dividing the pumpkin wedges equally between each bowl. Top with egg halves. I love to sprinkle with chopped coriander and sliced chilli for extra heat. But, pumpkin seeds would add a great crunch and dunking a wholemeal roti would be a real treat!

INSTANT POT CURRIED PUMPKIN SOUP RECIPE

Steps:

• Peel, dice, keep all the vegetables, apples, and other ingredients ready next to the instant pot.
• Set the SAUTE Mode of IP for 5 minutes. Add olive oil, minced garlic, onion, and bay leaf. Saute for 1 minute. Next, add diced pumpkin, apple, carrot, salt, spices. Saute for 2 - 3 minutes to soften. Add stock and stir to combine.
• Cancel the SAUTE Mode. Seal the lid of the IP. Set the steam valve to the Sealing position. Set PRESSURE COOK Mode for 5 minutes.
• After 5 minutes, release the steam manually. Open the lid and check vegetables for doneness.
• Once the vegetables are cooked, discard the bay leaf. Blend the soup smooth using a stick blender in the instant pot itself or transfer to a blender. Taste and adjust the seasoning.
• Garnish with chopped colantro, red chilli, and roasted peanuts.
• Serve curried pumpkin soup with focaccia bread or any other crusty bread.

PUMPKIN CURRY SOUP

Steps:

• In a large dutch oven or heavy-bottomed pot, heat oil over medium heat.
• Add onions and cook until translucent, then add garlic and cook for another minute.
• Stir in curry powder and chili flakes if using, then cook for one minute.
• Add the vegetable broth, pumpkin puree, sugar, and spices, and stir. Add an additional cup of water, 1/2 cup at a time, if needed if the soup seems too thick.
• Using an immersion blender, blend soup until smooth and continue to cook until bubbling. Once it's bubbling, remove it from heat.
• Stir in the coconut milk and divide the soup into bowls. Top with fresh cilantro, fried chili oil*, and roasted cashews. Enjoy!

CURRY PUMPKIN SOUP

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.