Best 5 Pumpkin Soup With Curry And Basil Recipes

RED CURRY CHICKEN AND PUMPKIN SOUP

Steps:

• Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
• Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
• Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
• Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
• Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
• Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

SIMPLE CURRY PUMPKIN SOUP

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.

CURRY PUMPKIN SOUP

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.

PUMPKIN SOUP WITH BASIL

Steps:

• 1. In large soup pot, saute onion in butter for 4 to 5 minutes. Add tomatoes; simmer gently for 5 to 6 minutes or til tomatoes becomes lightly mushy. In another pan, simmer carrots in 2 1/2 cups chicken broth til soft. Mix cooked carrots, hot broth and pumpkin a blender or food processor; purée til smooth, adding the remaining 1 1/4 cups chicken stock as needed to achieve a thin creamy consistency. Add pumpkin mixture to onions and tomatoes in soup pot. Season with salt and pepper, sugar and basil. Fold in heavy cream. Heat to serving temperature but do not boil. Pour soup into tureen. Top with grated Swiss cheese and toasted pumpkin seeds or croutons if desired. Note: to toast pumpkin seeds, rub a little vegetable oil on your hands, then rub 1 cup hulled pumpkin seeds in hands to coat seeds lightly with oil. Put seeds on cookie sheet. Bake in preheated 375 oven for 15 minutes, shaking pan occasionally. Season seeds with salt and curry powder to taste. Toss to mix well. Bake another 5 minutes or til crisp and golden brown. Notes from the cookbook: Prior to judging a cooking contest sponsored by our newspaper several years ago, I never once had considered the pumpkin as anything other than a sculptural medium for Halloween and the stuff of Thanksgiving pies and breads. This soup recipe was submitted in that contest by a woman who said that she got the recipe while visiting Ottawa, Canada, where it is a popular autumn dish. I was a little skeptical about the combination of ingredients til I tasted it. I have been serving it ever since. I have since found other pumpkin soup recipe but none of them has come close to matching this one for flavor and ease or preparation I especially enjoy serving it for company in a hollowed out cooked pumpkin "tureen". Sara Anne Corrigan, Food Editor, The Evansville Press, Evansville, IN.

PUMPKIN CURRY SOUP RECIPE BY TASTY

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!