CURRIED PUMPKIN RECIPE RECIPES

This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.

Provided by Debbe Hallborg

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

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

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.

Nutrition Facts : Calories 130.8 calories, CarbohydrateContent 22.6 g, CholesterolContent 5.1 mg, FatContent 3.4 g, FiberContent 5 g, ProteinContent 4.7 g, SaturatedFatContent 1.6 g, SodiumContent 696.5 mg, SugarContent 13.9 g

BEST CURRIED PUMPKIN SOUP RECIPE: HOW TO MAKE IT

Best Curried Pumpkin Soup Recipe: How to Make It image

I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 7 servings.

Number Of Ingredients 13

Ingredients

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives

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.

Nutrition Facts : Calories 155 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 536mg sodium, CarbohydrateContent 18g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch

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