PUMPKIN CURRY SOUP RECIPE RECIPES

Name: Coconut Curry Pumpkin Soup
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp. extra-virgin olive oil; 1 small onion, finely chopped; 1 clove garlic, minced; 2 tsp. fresh ginger, grated (or 1 tsp. ground ginger); 2 tsp. curry powder; 1 1/2 tsp. cinnamon; 1 tsp. nutmeg; 1/2 tsp. cloves; kosher salt; Freshly ground black pepper; 3 c. pumpkin puree (fresh or canned); 1/4 c. brown sugar, packed; 4 c. vegetable (or chicken) stock; 1 14-oz. can coconut milk; Toasted pumpkin seeds, for garnish; Cilantro leaves, for garnish

BEST COCONUT CURRY PUMPKIN SOUP RECIPE-HOW TO ... - DELISH

Best Coconut Curry Pumpkin Soup Recipe-How to ... - Delish image

Upgrade dinner tonight with this easy Coconut Curry Pumpkin Soup recipe from Delish.com

Provided by Anna Watson Carl

Categories vegetarian dinner main dish soup

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 16

Ingredients

2 tbsp. extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 tsp. fresh ginger, grated (or 1 tsp. ground ginger)
2 tsp. curry powder
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
kosher salt
Freshly ground black pepper
3 c. pumpkin puree (fresh or canned)
1/4 c. brown sugar, packed
4 c. vegetable (or chicken) stock
1 14-oz. can coconut milk
Toasted pumpkin seeds, for garnish
Cilantro leaves, for garnish

Steps:

Heat oil in large pot over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger, stirring, until fragrant, 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through, then season with salt and pepper. Serve in bowls and garnish with toasted pumpkin seeds and cilantro.

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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