BEST CURRIED PUMPKIN SOUP RECIPE: HOW TO MAKE IT
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
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
CURRIED CAULIFLOWER SOUP RECIPE - NYT COOKING
It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.
Provided by Martha Rose Shulman
Total Time 45 minutes
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.
Nutrition Facts : @context http//schema.org, Calories 72, UnsaturatedFatContent 2 grams, CarbohydrateContent 12 grams, FatContent 2 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 841 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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CURRIED SQUASH SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Lunch
Calories 194 calories per serving
- Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, until tender, 40-50 minutes. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil over medium heat until tender, 2-3 minutes. Add the flour, salt, curry powder and cayenne until blended. Stir in broth; add bay leaf. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving. If desired, sprinkle with additional fresh cilantro.
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Reviews 4.7
Total Time 30 minutes
Category vegetarian, dinner, main dish, soup
Cuisine Thai
- Serve in bowls and garnish with toasted pumpkin seeds and cilantro.
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