Best 20 Curried Pumpkin Soup Recipes

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:

• 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, KUMERA AND BACON SOUP

Steps:

• Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
• Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
• Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
• Serve, topped with the reserved bacon.

CURRIED PUMPKIN AND MUSHROOM SOUP

Steps:

• Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
• Add flour and curry powder and blend, stirring for five minutes.
• Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
• Transfer to a blender and purée until smooth.
• Add milk or whipping cream.
• Reheat until hot.
• For Vegetarian use the vegetable stock.

CURRIED PUMPKIN AND SWEET POTATO SOUP

Steps:

• In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
• add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
• reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
• Puree in food processor or with immersion blender until smooth.
• return to saucepan, if using food processor; stir in milk until blended.

SLOW-COOKER CURRIED PUMPKIN SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-1/2 to 6-1/2 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker. Stir in milk and cream. Cook on high for 30 minutes or until heated through. If desired, garnish with additional heavy cream, pepitas and crushed red pepper flakes.

CURRIED PUMPKIN APPLE SOUP

Steps:

• In a large saucepan, saute the apples, onion and leek in butter until tender. Add garlic and curry; cook 1 minute longer. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cream; heat through (do not boil)., Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. If desired, garnish with cilantro.

CURRIED PUMPKIN SOUP

Steps:

• Melt the butter in a large saucepan over medium heat.
• Add the onions, leeks, carrot, and apple and sauté over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.
• Remove the spice sachet and puree the vegetable mixture in a food mill. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.
• Ladle the soup into bowls and garnish with the chives.
• TO DRINK: Riesling, Pikes Clare Valley

CURRIED PUMPKIN-VEGETABLE SOUP

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
• Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

CURRIED PUMPKIN SOUP WITH CHIVES

Steps:

• Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
• Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
• Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

CURRIED PUMPKIN SOUP

Steps:

• In 4-quart Dutch oven, heat oil over medium heat. Cook onion and garlic in oil 6 minutes, stirring occasionally, until tender. Stir in curry powder, salt, red pepper, pumpkin and broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
• Into blender, slowly pour half of soup mixture. Cover; blend on high speed about 15 seconds or until smooth. Pour into medium bowl. Repeat with remaining soup.
• Return all pureed soup to Dutch oven; stir in whipping cream. Cook over medium-low heat, stirring frequently, until thoroughly heated. Garnish individual servings with crème fraîche and fresh thyme.

CURRIED PUMPKIN AND MUSHROOM SOUP

Steps:

• Melt butter in a large saucepan. Saute onion until soft, but not brown. Stir in cream, curry, salt, and red pepper. Simmer for 20 minutes. Stir in pumpkin, mushrooms, and honey. Simmer for 5 minutes. Soup may be prepared in advance and reheated just before serving.

CURRIED PUMPKIN MUSHROOM SOUP TURBACK'S

Steps:

• Cook mushrooms and onion in butter, over moderate heat, for 3 mins or until onion is softened. Add flour and curry and cook over low heat, stirring constantly, for 5 mins. Remove pan from heat and add stock in a stream, whisking, and stir in honey, pumpkin, nutmeg, and salt and pepper to taste. Simmer, stirring occasionally for 15 mins, add cream and reheat soup without boiling. Makes about 6 cups and can be doubled easily.

CROCK POT CURRIED PUMPKIN SOUP

Steps:

• Place the onion, garlic, pumpkin and apple into the crock pot.
• Mix thoroughly.
• Add the spices and chicken stock powder.
• Mix thoroughly.
• Add water.
• Mix thoroughly.
• Turn crock pot to low and allow to cook for 7-10 hours.
• Before serving blend all ingredients to form a smooth soup consistency.

CURRIED PUMPKIN SOUP

Steps:

• Heat olive oil and add mushrooms, and onions. Cook until tender.
• Add flour and curry.
• Gradually add the chicken broth.
• Cook and stir constantly over medium heat until thickens.
• Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
• Simmer 10 minutes.
• Add the milk and stir until hot.

CURRIED PUMPKIN SOUP

Steps:

• In a large Dutch oven, saute mushrooms and onion in butter until tender.
• Add in flour and curry powder and mix until blended.
• Gradually add the broth.
• Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
• Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.

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.

QUICK 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 milk; heat through. Garnish with parsley.

CURRIED PUMPKIN CARROT SOUP RECIPE - (4.3/5)

Steps:

• Heat large soup pot at medium-high heat. Add coconut oil and onion, sautée until translucent. Add garlic, ginger and curry cook for 2 minutes. Add pumpkin, potatoes, carrots and cook for 3 to 5 minutes. Add vegetable stock. Bring to a boil. Cover and simmer 20 to 25 minutes, until vegetables are soft and tender. Turn off heat and purée with an immersion blender. Season with salt and pepper throughout adding ingredients. Add coconut milk and stir. Reheat before serving and enjoy!