Best 6 Quick Curried Pumpkin Soup Recipes
Indulge in a symphony of flavors with our curated collection of quick and easy curried pumpkin soup recipes. These delectable soups are not only a treat to the taste buds but also provide a delightful aroma that will fill your kitchen with warmth and comfort. Let's embark on a culinary journey as we explore the diverse flavors and textures of these pumpkin-based soups, each with its own unique blend of spices, herbs, and ingredients. From the classic flavors of Indian curries to the subtle nuances of Thai cuisine, our recipes cater to a range of palates, ensuring that every spoonful is a moment of pure bliss. Whether you prefer a smooth and creamy texture or a hearty and chunky consistency, our recipes have got you covered. Dive into the vibrant world of curried pumpkin soups and discover a new favorite dish that will become a staple in your culinary repertoire.
Let's cook with our 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
CURRIED PUMPKIN SOUP
This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.
Provided by Debbe Hallborg
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 22.6 g, Cholesterol 5.1 mg, Fat 3.4 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 696.5 mg, Sugar 13.9 g
CURRIED PUMPKIN SOUP
This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Curry Squash Pumpkin Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 16
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.
QUICK AND EASY CANNED PUMPKIN SOUP
This canned pumpkin soup is super easy and very yummy.
Provided by APRILGALE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.8 g, Fat 11.6 g, Fiber 6.7 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 720.7 mg, Sugar 8 g
CURRIED PUMPKIN SOUP
Make and share this Curried Pumpkin Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 163.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 26.6, Sodium 291.2, Carbohydrate 17.8, Fiber 1.1, Sugar 5.2, Protein 6.2
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
Tips:
- Choose the right pumpkin: Look for sugar pumpkins, butternut squash, or kabocha squash for a sweet and creamy soup.
- Roast the pumpkin: Roasting the pumpkin before adding it to the soup intensifies its flavor and adds a smoky depth.
- Use a good quality curry paste: The curry paste is the backbone of the soup, so choose one that you like the taste of. You can adjust the amount of paste to suit your desired level of spiciness.
- Don't be afraid to add other vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or sweet potatoes. This will add extra flavor and nutrients.
- Garnish the soup: Before serving, garnish the soup with fresh cilantro, yogurt, or a drizzle of olive oil. This will add a pop of color and flavor.
Conclusion:
This quick curried pumpkin soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual lunch. It is packed with flavor and nutrients, and it can be easily customized to suit your own taste preferences. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
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