Best Curry Pumpkin Soup Recipes

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.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
• Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

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.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
• Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
• Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
• Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.

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.

SOUTH AFRICAN PUMPKIN SOUP WITH BANANA AND CURRY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
• Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
• Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
• Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

PUMPKIN CURRY SOUP

Steps:

• Melt margarine and cook onion and garlic.
• Stir in the curry, salt, and pepper and cook for one minute.
• Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
• Stir in evaporated milk just before serving.

GREEN CURRY, PUMPKIN, AND CORIANDER SOUP

Steps:

• Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
• Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
• Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

SPICY CURRY PUMPKIN SOUP

Steps:

• Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
• Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
• Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
• With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
• Garnish with toasted pumpkin seeds and/or sour cream (optional).

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!

PUMPKIN SOUP WITH THAI GREEN CURRY PASTE CROUTONS

Steps:

• Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
• Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.

THAI PUMPKIN SOUP WITH GREEN CURRY

Steps:

• Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
• Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
• Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
• Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.

PUMPKIN SOUP WITH CURRY AND BASIL

Steps:

• Heat oil and sesame oil in a big cast iron pan.
• Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
• Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
• When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
• Season with salt and pepper to taste.
• Just before serving add a tbs or so of the chopped basil to each bowl of soup.

CURRY CHICKEN PUMPKIN SOUP

Steps:

• In a large saucepan, cook bacon and onion over medium heat until bacon is crisp; drain. Add the pumpkin, broth, tomatoes and curry; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pumpkin is tender. Stir in the chicken, corn and pasta; heat through.

VEGAN PUMPKIN CURRY SOUP

Steps:

• In a saucepan cook onion an d garlic in oil until translucent.
• Add curry powder and parsley and mix well. Add broth and pumpkin and mix well.
• Bring to a boil and reduce to simmer.
• Add soy or rice milk and simmer for 20 minutes.
• Season with salt and pepper to taste.

PUMPKIN CURRY SOUP (WITH VEGAN OPTION)

Steps:

• Place a large pot over medium heat. Add the butter or oil. When melted (or hot), add the onion, celery, and apple. Saute at medium heat until onion is translucent and beginning to brown, about 10 minutes.
• Add the curry powder and cook, stirring frequently, for another couple of minutes.
• Enjoy how yummy your kitchen is smelling.
• Add one cup of the vegetable broth. Remove from heat and let cool a bit until it's safe to handle. Puree until smooth by using either an immersion blender right in the pot or a blender. Add pumpkin and blend again until smooth. Return to the pot.
• Add the remaining broth, salt, pepper, and the bay leaf.
• Return to medium heat. Cook, stirring occasionally, until the soup returns to a boil. Reduce heat and simmer for 5-10 minutes, stirring frequently.
• Add the honey (or pure maple syrup) and the heavy cream (or coconut milk). Bring back to a simmer and cook for another couple of minutes, stirring frequently.
• Taste and add additional salt and pepper if desired. Serve.

CREAM OF PUMPKIN CURRY SOUP

Steps:

• Melt butter in large saucepan over medium high heat. Add onion and garlic; cook for 3-5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
• Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
• Transfer mixture to food processor or blender (in batches if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives if desired.

CURRY PUMPKIN SOUP

Steps:

• In a large saucepan, sauté onion and ginger in oil 2 minutes.
• Add curry, salt and pepper, stir to coat.
• Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
• Remove from heat and stir in cilantro.
• Serve with roll or bread.

PUMPKIN CURRY SOUP

Steps:

• With a whisk, combine all ingredients (except pumpkin seeds) in a large stock pot and bring to a simmer (takes about 15 minutes) then serve. Taste and if the soup is still a little bitter add more honey one tablespoon at a time until it cuts the the bitterness but doesn't make the soup too sweet. Garnish with pumpkin seeds. Naan is also a nice addition.

PERFECT PUMPKIN CURRY SOUP WITH GARNISH

Steps:

• Make garnish: Combine apple, red onion, lemon juice, honey, cinnamon, chile powder, and cranberries and refrigerate until cold.
• Make soup: Melt margarine in a large saucepan or pot over medium-high heat.
• Add onion and garlic and cook for 3-5 minutes or until tender.
• Stir in curry powder, salt, coriander, and crushed red peppers and cook for 1 minute.
• Add veggie stock and bring to a boil.
• Reduce heat to low and cook, stirring occasionally, for 15-20 minutes.
• Add pumpkin and soy creamer, then cook for 5 minutes.
• Remove from heat and either use an immersion blender, regular blender, or food processor to blend until creamy.
• Serve warm with a generous spoonful of garnish.