CREAM OF PUMPKIN CURRY SOUP RECIPES

CURRY PUMPKIN SOUP RECIPE | ALLRECIPES

Curry Pumpkin Soup Recipe | Allrecipes image

This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).

Provided by Mary Ingram

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons pumpkin seeds
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1?½ cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

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.

Nutrition Facts : Calories 162.4 calories, CarbohydrateContent 18.2 g, CholesterolContent 24.4 mg, FatContent 9.1 g, FiberContent 4.1 g, ProteinContent 3.9 g, SaturatedFatContent 5.3 g, SodiumContent 759.6 mg, SugarContent 6.6 g

CREAMY CURRIED PUMPKIN SOUP RECIPE: HOW TO MAKE IT

Creamy Curried Pumpkin Soup Recipe: How to Make It image

“This rich, creamy soup is really quick and easy to make and always gets rave reviews,” writes Sarah Perry from Camarillo, California. “I serve it with banana bread or muffins and often double the recipe just to have leftovers!”

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3 cups.

Number Of Ingredients 8

Ingredients

2 green onions, sliced
3/4 teaspoon curry powder
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
3/4 cup canned pumpkin
1 cup buttermilk
1/2 cup cubed fully cooked ham

Steps:

In a small saucepan, saute onions with curry powder in butter until tender. Stir in flour. Gradually add broth and pumpkin. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. , Reduce heat. Stir in buttermilk and ham; heat through. ,

Nutrition Facts : Calories 187 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 672mg sodium, CarbohydrateContent 14g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

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