Best 5 Pumpkin Curry Soup Recipe By Tasty Recipes
Indulge in a culinary journey with our tantalizing pumpkin curry soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This creamy and delectable soup is crafted with the goodness of pumpkin, coconut milk, and an aromatic blend of spices. Savor the earthy sweetness of pumpkin, perfectly complemented by the richness of coconut milk and the warmth of ginger, garlic, and curry powder. This versatile soup can be tailored to your liking, whether you prefer a mild or spicy kick. Accompany this delightful soup with a side of crusty bread or crispy crackers for a complete and satisfying meal. Additionally, explore our diverse collection of soup recipes, ranging from classic favorites like chicken noodle soup to innovative creations like roasted red pepper and tomato soup. Embark on a culinary adventure and discover the perfect soup to suit your taste and occasion.
Here are our top 5 tried and tested recipes!
BEST CURRIED PUMPKIN SOUP
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
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
PUMPKIN CURRY SOUP RECIPE BY TASTY
Here's what you need: coconut oil, medium yellow onion, garlic, fresh ginger, curry powder, brown sugar, cayenne, ground cumin, kosher salt, black pepper, coconut milk, pumpkin puree, vegetable broth, bread bowl
Provided by Merle O'Neal
Yield 10 servings
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes.
- Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
- Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes.
- Uncover the soup and blend with an immersion blender until smooth.
- Ladle the soup into bread bowls and serve.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 27 grams, Fat 28 grams, Fiber 4 grams, Protein 2 grams, Sugar 9 grams
CURRY PUMPKIN SOUP
This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).
Provided by Mary Ingram
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
- Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
- Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 18.2 g, Cholesterol 24.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 5.3 g, Sodium 759.6 mg, Sugar 6.6 g
THAI-INSPIRED PUMPKIN SOUP RECIPE BY TASTY
Here's what you need: sunflower oil, ginger purée, onion, garlic, yellow bell pepper, lemongrass, coconut milk, pumpkin puree, red thai curry paste, sugar, fish sauce, lime juice, frozen peas, bird's eye chile
Provided by Robert M-L
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
- Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
- Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
- Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
- Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
- Bring to a boil and then leave on a low; simmer for another 10 minutes.
- Remove lemongrass stalks.
- Blend in batches (or use a hand held immersion blender) till smooth.
- Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
- Serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
PUMPKIN CURRY SOUP
This is a tasty cream-style soup, but it doesn't have all the extra calories! For a little extra creamy texture use whole milk or a combination of whole and fat free milk. You can also use canned pumpkin rather than fresh.
Provided by GREG IN SAN DIEGO
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven over medium-high heat, add butter, onions and garlic. Cook and stir for 5 minutes.
- Add chicken broth, pumpkin, curry, cayenne and cumin. Reduce heat and simmer for an additional 15 minutes. If you have used fresh pumpkin, you will need to cook it until it is soft, when poked with a toothpick. You will also need to puree the soup in a blender or with a stick blender.
- Add the milk and stir.
- Serve in pre-heated bowls.
- Garnish with sour cream, basil leaves and cayenne if desired.
Nutrition Facts : Calories 244, Fat 8, SaturatedFat 4.5, Cholesterol 16.5, Sodium 1339.5, Carbohydrate 39.1, Fiber 12, Sugar 17.4, Protein 9.6
Tips:
- For a creamier soup, use full-fat coconut milk. You can also use a mixture of coconut milk and vegetable broth.
- To make the soup spicier, add 1/2 teaspoon of cayenne pepper or 1 teaspoon of curry powder.
- If you don't have an immersion blender, you can puree the soup in a regular blender or food processor. Just be sure to let the soup cool slightly before blending.
- Serve the soup with a dollop of Greek yogurt or sour cream, and a sprinkle of chopped cilantro or parsley.
- Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
This easy and delicious pumpkin curry soup is the perfect way to warm up on a cold day. It's also a great way to use up leftover pumpkin puree. With its creamy texture, flavorful broth, and tender vegetables, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this pumpkin curry soup a try. You won't be disappointed!
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