Best Curried Pumpkin Vegetable Soup Recipes

CURRIED PUMPKIN-VEGETABLE SOUP

Curried Pumpkin-Vegetable Soup image

Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 cups frozen mixed vegetables (from 1-lb bag)
1 can (15 oz) pumpkin
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) fat-free chicken broth with 33% less sodium
1/2 cup water
1/2 teaspoon sugar
1 1/2 teaspoons curry powder
1 teaspoon paprika

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.

Nutrition Facts : Calories 125, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 1/2 cups, Sodium 400 mg, Sugar 11 g

CURRIED PUMPKIN VEGETABLE SOUP/STEW

Curried Pumpkin Vegetable Soup/Stew image

I love fall for the abundace of sugar pumpkins, I usually have roasted pumpkin in the fridge. Always looking for different ways to use it, I found this recipe on Eat Better America and because I can never leave well enough alone..... I changed it.The original recipe called for frozen vegies, no beans, and just the curry powder. This soup was easy and tasty, not to mention healthy! Wonderful on a cold fall day. I hope you enjoy my variations.

Provided by Bobbie537

Categories Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 green pepper, chopped
2 carrots, chopped
2 stalks celery, chopped
2 poblano chiles, pepers chopped
3 garlic cloves, minced
2 cups mashed pumpkin, canned
1 (14 ounce) can diced tomatoes
1 (15 ounce) can chickpeas, drained
3 cups chicken stock
2 teaspoons curry powder
1 teaspoon paprika
3/4 teaspoon cumin
3/4 teaspoon coriander
2 bay leaves
salt and pepper

Steps:

1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
3. Add mashed pumpkin, stir to combine.
4. Add tomatos and chickpeas, stir to combine.
5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
6. Let simmer until desired consistency. I prefer a thicker stew.
7. Enjoy!

Nutrition Facts : Calories 309.6, Fat 7.6, SaturatedFat 1.3, Cholesterol 5.4, Sodium 623.9, Carbohydrate 50.4, Fiber 9.4, Sugar 11.6, Protein 13.2