Pumpkin Curry Soup Recipe

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WebIn a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. Bring …

Rating: 4.9/5(102)
Total Time: 30 minsCategory: SoupCalories: 155 per serving1. In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger.
2. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 10 minutes, to allow the flavors to meld.
4. Shake the coconut milk well. Open and stir until creamy and smooth. Uncover the pot and whisk in the coconut milk.

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Web1 15 ounce Can pumpkin puree ¼ teaspoon Red pepper flakes ½ Cup Heavy whipping cream Creme Fraiche or sour cream, for …

Rating: 5/5(5)
Total Time: 20 minsCategory: SoupCalories: 163 per serving1. Melt the butter in a large saucepan over medium heat. Add the onions and sprinkle with salt and pepper. Sauté until the onions are translucent, about 4 minutes. Stir in the curry powder and cook for another minute.
2. Add the broth, pumpkin puree, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
3. Transfer to a blender and puree until smooth. Depending on the size of your blender, you may need to work in batches. (Alternatively, you can use an immersion blender to puree the soup right in the pot.) Return the soup to the pot and stir in the heavy whipping cream. Adjust the seasonings to taste.
4. Garnish with dollops of creme fraiche and pumpkins seeds.

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WebSlow Cooker Version. Add the pumpkin, curry spices, salt and pepper into the slow cooker and stir several times for spices to coat. …

Ratings: 6Category: Main CourseCuisine: AmericanTotal Time: 21 mins1. Turn the stovetop to medium and lightly coat a deep pot or saucepan with a dash of coconut oil.
2. Add the pumpkin, curry spices, salt and pepper into the slow cooker and stir several times for spices to coat. Evenly pour the coconut milk over it and slowly add enough water to just cover the pumpkin.

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Web1/2 cup Pumpkin Puree 3 cups Chicken Broth 4 cups Raw Spinach 1 pinch Nutmeg Instructions Melt the butter in a skillet over medium heat. Add in the onions, and saute until beginning to soften. Stir in the …

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WebStep 1. Heat oil in a large heavy pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until slightly softened, about 5 minutes. Add garlic, ginger, jalapeño, curry powder, allspice and bay …

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WebInstructions. Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. Stir in the …

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WebCut pumpkin into quarters; discard seeds (or save to roast later). Place on a baking sheet and brush with a little oil Bake for 45 minutes to 1 hour or until soft. How to Pressure Cook Whole Pumpkin Add 1 cup …

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WebIngredients needed to make this creamy pumpkin soup. Olive Oil- 1 tablespoon. Chopped Onion - 1 large. This is about a half cup of chopped onion. Garlic 4 cloves, Chopped or Minced. That is around 6 teaspoons …

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WebThis Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. It's healthy and quick to make …

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WebPumpkin Curry Soup Paleo & Whole30 Compliant Yield: 6 Prep Time: 10 minutes Cook Time: 22 minutes Total Time: 32 minutes A warm hearty soup that can be …

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WebTo make curried pumpkin soup, first, omit the thyme from this recipe. Instead, add 2 teaspoons of ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon of ground …

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WebPeel garlic and slice roughly. Tumble all ingredients on a lined baking tray and then drizzle with about half of the olive oil. Bake for 45 minutes. While the pumpkin

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WebRecipe Steps steps 4 22 min Step 1 Thinly slice the onion and the garlic. Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion and garlic …

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Web1 -2 cup fresh mushrooms, chopped 1 (15 ounce) can pumpkin 4 cups chicken broth 1⁄2 cup heavy cream 1⁄2 cup water directions Brown sausage, drain, then add the onion, …

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WebLow carb pumpkin soup Instructions Preheat the oven to 400°F (200°C). Peel the pumpkin and cut the flesh into cubes. Do the same with the rutabaga. Peel the …

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WebHow To Make This Recipe First, chop your onions and mince the garlic. Cut the chicken breast into medium-sized cubes. Turn on your instant pot to sauté mode and …

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Frequently Asked Questions

How to make pumpkin curry soup?

This very flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Coconut milk makes it extra rich and creamy! In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. Bring the mixture to a boil over high heat.

How to make low carb pumpkin soup?

This low-carb pumpkin soup recipe is simple to make and so, so, delicious! It's a recipe you'll be making all Fall and Winter long. To a medium saucepan over medium-high heat, stir together the pumpkin puree, chicken broth, salt, pepper, garlic, thyme, and red pepper. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.

How do you cook a pumpkin soup?

Add garlic, ginger, jalapeño, curry powder, allspice and bay leaves; cook, stirring constantly, until fragrant, about 1 minute. Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes.

Can you add coconut milk to pumpkin soup?

After your low carb pumpkin soup has finished cooking you can add the canned coconut milk and puree it until smooth either by using a hand blender which is the most convenient way, or by carefully adding the hot soup to a food processor or blender. What are the Nutritional and Health Benefits of Pumpkin?

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