Best 5 Curried Pumpkin Soup With Chives Recipes

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Indulge in the delectable symphony of flavors with our Curried Pumpkin Soup with Chives recipe, a culinary masterpiece that captures the essence of autumn's bounty. This creamy and savory soup is a harmonious blend of roasted pumpkin, aromatic curry spices, and a hint of fresh chives, offering a comforting and nutritious meal.

This versatile recipe also includes variations to suit your dietary preferences, including a vegan option for those seeking a plant-based delight. Additionally, discover a collection of equally enticing recipes, such as the Autumn Vegetable Soup with Wild Rice, a hearty and wholesome dish bursting with seasonal vegetables and the nutty flavor of wild rice.

For a taste of the Orient, try the Wonton Soup, a classic Chinese soup filled with succulent shrimp and pork wontons, swimming in a flavorful broth. And if you're craving a quick and easy weeknight meal, the Creamy Tomato Soup with Grilled Cheese Croutons will hit the spot, offering a comforting blend of creamy tomato soup and crispy grilled cheese croutons.

Here are our top 5 tried and tested recipes!

BEST CURRIED PUMPKIN SOUP



Best Curried Pumpkin Soup 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

Time 20m

Yield 7 servings.

Number Of Ingredients 13

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, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

SIMPLE CURRY PUMPKIN SOUP



Simple Curry Pumpkin Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons minced ginger
1 mounded tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Two 15-ounce cans pumpkin puree
3 cups vegetable stock
1 cup coconut milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup roasted pumpkin seeds
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pinch of turmeric
Pinch of kosher salt

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
  • Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
  • Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
  • Serve the soup in bowls and garnish with the herby pumpkin seed topping.

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

Quick, easy and a wonderful and tasty addition to your Thanksgiving dinner. Paint streaks of sour cream or swirl a teaspoon of heavy cream carefully on the surface. Top with chopped chives or a sprinkling of toasted pumpkin seeds for that extra special touch.

Provided by MarieRynr

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 large onion, sliced
3/4 cup sliced scallion, white part only
1/4 cup butter
1 (16 ounce) can pumpkin
4 cups chicken broth
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon curry powder
1/8 teaspoon nutmeg
3 parsley sprigs
2 cups half-and-half
salt & freshly ground black pepper

Steps:

  • Saute scallions and onions in butter until golden brown.
  • Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
  • Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
  • Transfer soup to a food processor in batches and puree.
  • Return to pan; add half and half, salt and pepper.
  • Simmer 5 to 10 minutes.

Nutrition Facts : Calories 234.8, Fat 18, SaturatedFat 11, Cholesterol 50.2, Sodium 600.2, Carbohydrate 12.9, Fiber 1.1, Sugar 3.4, Protein 7

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

Provided by Frank Stitt

Categories     Soup/Stew     Milk/Cream     Blender     Onion     Vegetable     Thanksgiving     Apple     Spice     Curry     Leek     Butternut Squash     Pumpkin     Sweet Potato/Yam     Fall

Yield Makes 8 to 10 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
2 onions, sliced
2 leeks, trimmed, cleaned, and thinly sliced
1 carrot, peeled and sliced
1 Granny Smith apple, peeled, cored, and sliced
1 tablespoon mild curry powder
1/4 cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet
1 pound butternut squash, peeled, seeded, and sliced
1 pound peeled pie pumpkin, sliced
1 sweet potato, peeled and sliced
6 cups water, preferably spring water
1 cup heavy cream
Snipped chives for garnish

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 SOUP



Curried Pumpkin Soup image

This recipe came from 'Joan Bishops's New Zealand Crockpot and Slow Cooker Cookbook'. It is very easy and not as high in fat as some pumpkin soups, but doesn't lose any of that great flavour. The author suggests cooking on high for 5-7 hours.

Provided by Sazza

Categories     One Dish Meal

Time 7h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/4 kg pumpkin, peeled
1 large potato, peeled
400 g tomatoes, pureed or mashed
2 onions, finely chopped
fresh ground black pepper
6 cups chicken stock, hot
1 1/2 teaspoons curry powder
2 teaspoons brown sugar
1/2 cup evaporated low-fat milk or 1/2 cup cream
salt
chopped chives (to garnish)

Steps:

  • Pre-heat the cooker for 20 minutes.
  • Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.
  • Add tomatoes, onion, pepper and chicken stock.
  • Cover with the lid and cook following the times and settings above in the description.
  • Add the curry powder and brown sugar.
  • Puree in a food processor or blender.
  • Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
  • Reheat but do not boil. Serve sprinkled with chopped chives.

Nutrition Facts : Calories 167.1, Fat 2.5, SaturatedFat 0.7, Cholesterol 5.4, Sodium 265.7, Carbohydrate 30.6, Fiber 2.9, Sugar 8.9, Protein 7.8

Tips:

  • Use ripe, flavorful pumpkins. Choose pumpkins that are deep orange in color and heavy for their size. Avoid pumpkins that have blemishes or soft spots.
  • Roast the pumpkin before pureeing it. Roasting the pumpkin brings out its natural sweetness and flavor. You can roast the pumpkin in a preheated oven at 400 degrees Fahrenheit for about 30 minutes, or until it is tender.
  • Use a good quality curry powder. The curry powder is the key to the flavor of this soup. Look for a curry powder that is fresh and has a vibrant color.
  • Don't be afraid to adjust the spiciness of the soup. If you like your soup spicy, add more curry powder or cayenne pepper. If you prefer a milder soup, reduce the amount of curry powder or omit the cayenne pepper.
  • Serve the soup with your favorite toppings. Some popular toppings for curried pumpkin soup include chopped chives, cilantro, yogurt, and roasted chickpeas.

Conclusion:

Curried pumpkin soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The soup is creamy, flavorful, and packed with nutrients. It is also a great way to use up leftover pumpkin puree. So next time you have a pumpkin on hand, be sure to try this recipe. You won't be disappointed!

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