Sorry to hear that. Slowly stir in yogurt. Cut your pumpkin into manageable sized segments and scoop out the stringy central part … Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. With the soup … I heard this winter is going to be full of heavy snowfalls (say it isn’t so!!!). Add onion, celery, and salt, and cook, stirring, for about 5 minutes or until onions are translucent and celery is softened. Heat oil in a large heavy pot over medium-high heat. We don’t have underground sprinkling on all 3.5 acres so the poor outer edges have been suffering. Add up to one cup of chicken broth, depending on how thick you want the soup. Return to a simmer over medium heat. Transfer soup, in batches, to a blender or food processor. While habanero is traditional, jalapeños provide a mellower kick. It added a nice amount of creamy tang. Add the mixture to the pot. Add garlic, ginger, jalapeño, curry powder, allspice and bay leaves; cook, stirring constantly, until fragrant, about 1 minute. Peel and halve the onion. … I didn’t want to bother with my immersion blender so I just added the yogurt after removing from stove. A deliciously creamy and lightly spiced soup. Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion. Not to worry though, we live in Michigan. It is also easy to make! How To Make Pumpkin Soup: Guys, this one’s so easy! Remove from heat and CAREFULLY blend using an immersion blender. EatingWell may receive compensation for some links to products and services on this website. 327 calories; protein 6.5g; carbohydrates 27.8g; dietary fiber 8.8g; fat 23.8g; saturated fat 14.1g; vitamin a iu 24950.2IU; vitamin c 18.2mg; folate 52mcg; calcium 106.4mg; iron 5.2mg; magnesium 95.1mg; potassium 721.5mg; sodium 434.4mg. In a small bowl or large measuring cup, whisk together 1/3 cup of the vegetable broth and the almond butter or peanut butter until smooth. Ladle the soup into a blender. Stir in broth and pumpkin and cook until simmering. I really love how this soup turns out, and when you use canned pumpkin, it really couldn’t be easier. Lower fat yogurts tend to curdle more easily, too. This is the dairy-free, gluten-free and vegan curry soup you’ve been dreaming of. If needed, heat again over low heat to warm through. Did you use low-fat or fat-free? This recipe definitely works better with full-fat. (Alternatively, process the coconut milk and soup in the pot using an immersion blender on high speed until smooth, 2 to 3 minutes.) Please consult a medical professional for any specific nutrition, diet, or allergy advice. Simply… Sauté the garlic, onion and red curry paste. Turn lid valve … This soup freezes well – I often freeze it in one serving portions so I can pull one out when I’m craving something warm and cozy. This Pumpkin Curry Soup! Please leave a comment on the blog or share a photo on Instagram, posted by Rachel Gurk on September 25, 2017, Your email address will not be published. This pumpkin soup is the perfect pumpkin soup! Place them cut-side down on a baking tray and bake until the pumpkin is soft, about 45 minutes. Stir in pumpkin, … Add pumpkin, broth, and water. Info. The galette is delicious And the pastry was the best I have ever made! I changed a lot about it, but it was the inspiration for this healthy and cozy soup. In 4-qt. When people think of comfort food, they usually don't think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. Creamy, savory, healthy warm fall soup perfection. by Sarah McMinn / Posted: October 27, 2014 / Updated: August 22, 2020 / Disclosure: This post may contain affiliate links. I’m not a big curry person, but I’m sure this soup is delicious. A creamy pumpkin soup, in general, is a great choice for … I’m not complaining, even though our grass is dying from the lack of rain. We have a line straight down our property. Add the broth and the pumpkin and stir. I also only used half the amount of whole milk greek yogurt. It gets a Thai twist with Thai curry … Add curry powder and pumpkin pie spice. I’ve already been making calls to find a new company to plow our street. Cook over medium-high heat 3-5 minutes or until onion is softened. pumpkin soup, I like to use my homemade curry seasoning but you could definitely use a storebought blend as well. We took a look at the latest rankings from U.S. News & World Report to see which diets ranked at the top and bottom of their lists. Have a seat at my table...let's chat, eat, and have fun! Cook for about 3 minutes or until … What’s In Pumpkin Curry Soup? But I’m not sure you commented on the correct recipe? I’m currently making my way through P90 workouts (if any of you have done this series of workouts, I just switched from A to B and I am dying) and I glanced at the food recommendations and recipes. RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Your email address will not be published. Add pumpkin and 5 cups of chicken broth; blend well. You can also make this soup creamier by using double cream instead of single. Add onion, celery and carrot; cook, stirring often, until slightly softened, about 5 minutes. Preheat the oven to 350°F. A perfect dish to welcome winter with open arms. Shoot! Preheat the oven to 180 degrees C. Cut the pumpkin in half lengthwise and scoop out the seeds. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Tasty! In the meantime, I’ll enjoy this strange fall and ignore the lawn. PS If you have an actual pumpkin that you want to turn into soup, try this crockpot pumpkin soup. Subscribe and get every recipe delivered to your email! Increase heat to medium-high; bring to boiling. Jump to Recipe Print Recipe … Add curry powder and cook for another minute, stirring, to toast spices. You’ll love how quick and easy it is to make and you’ll find this to be a new go-to recipe! I used habanero instead of jalapeño because I like more of a kick. Cover with lid, and turn to manual. Slow Cooker Spicy Pumpkin Chicken Corn Chowder, …or you can check out my entire collection of, 3 cups low sodium chicken or vegetable broth. Try one of the world's healthiest ways of eating: the Mediterranean Diet. Cover tightly and blend until smooth. The creaminess of the Thai Pumpkin Soup With Red Curry Paste Recipe comes from coconut milk and the smokiness from the roasted pumpkin which is gently spiced. Scrape down the sides … I have had pumpkin soup, but I don’t think it had curry. Remove the bay leaves. As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. Curried Pumpkin Soup uses real roasted pumpkin, delicata squash, butternut squash, fennel and apples for a creamy pumpkin soup … Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk. This vegan curry pumpkin soup is the perfect way to warm up this fall. Serving note: This would be fantastic topped with. If not blending (which will cool it) temper the yogurt before adding. Cook and stir 1 minute. Place the onion into the Thermomix bowl and chop of Speed 6, 5 seconds. Tip: If you’re used to things being a little more on the sweet side, you’ll probably want to sweeten this pumpkin curry soup with a touch of honey. Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant. Secure the lid on blender, and remove the center piece to allow steam to escape. That’s great! Add spices: salt, pepper, curry powder, red pepper, ground ginger, and garam masala. Then add the garlic and red curry paste, and sauté … It's possible, and I'm here to help. You can make the soup … Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. Once translucent, stir in garlic … Required fields are marked *. Warm yourself from the inside out with this easy pumpkin curry soup. I make it creamy with Greek yogurt because it’s what I always have in the fridge but you could also use coconut milk or sour cream. Next week it will probably all be covered in snow. Serve with fresh crusty bread. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. Process until smooth, about 30 seconds (use caution when blending hot liquids). Home » Recipes » Vegan Gluten-Free Recipes » Vegan Pumpkin Curry Soup. :). Remove from heat; stir in lime juice. The great things is, this pumpkin soup with curry and coconut milk also makes a great appetizer for your holiday dinner table. this link is to an external site that may or may not meet accessibility guidelines. Tip: To make it vegan, use coconut milk instead of Greek yogurt and use a vegan sweetener like agave. I can’t believe that time has arrived already! (I use a hand blender instead to puree the soup right in the pot). Place a clean towel over the opening. Fall is in full effect despite the last couple weeks in Michigan being unseasonably warm. A full month of easy-to-make recipes and helpful meal-prep tips, this healthy meal plan sets you up for weight-loss success. Pour the remaining coconut milk into the blender. It's healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry … Feel free to add more spices to adjust the taste as desired. To seasonmy. I asked people on Instagram what sort of recipes they'd like and quite a few people asked for healthy, wholesome soups. The rich and complex flavor of this pumpkin soup comes from the squash itself, plus a few key spices. Rub pumpkin halves with coconut oil, ghee, or butter. It curdled. This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! Add curry powder and cook for … Add garlic and cook for another minute, stirring, until garlic is fragrant. Heat and Sauté: In a large stock pot over medium heat, add olive oil and onion to the skillet and cook till softened, about 5 minutes. And while we’re talking about all things pumpkin, GUYS. Use of this site constitutes acceptance of our, These Are the Best and Worst Diets of 2021, Simple 30-Day Weight-Loss Meal Plan: 1,200 Calories, Nutrition It was delicious. Offers may be subject to change without notice. Other than the curry, you’ll find your basics: garlic, onion, celery. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes. You'll love how quick and easy it is to make - you'll be making it time and time again! In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. The whole cup would have given the soup a strong yogurt flavor. You don’t even have to peel the pumpkin. All Right Reserved. This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). Bring to a boil and reduce heat, simmer for 10 to 15 minutes. Return soup to saucepan. Vegan Pumpkin Curry Soup. Return the soup to the pot. If you like this pumpkin curry soup, you may like: Warm yourself from the inside out with this easy pumpkin curry soup. Ladle the soup evenly into 6 bowls; drizzle with the reserved coconut milk and sprinkle with peanuts. Remove … Start sweater season off with the best-of-the-best pumpkin soup recipes, stirred up easy and served all steamy. Reduce heat to medium-low. Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. With only 5 ingredients, it’s so easy! Serving note: This would be fantastic topped with homemade croutons. Included was a pumpkin soup. A few things you’ll need for this recipe: Organic canned pumpkin Stir in garlic, red pepper flakes, curry powder, coriander, and cayenne. Change the level of spiciness by adjusting the amount of curry powder. Step 3. This recipe was awesome. Cook for about 30 seconds … Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Add one can (or 15 oz) of pumpkin. If you want a pumpkin soup recipe with a twist you must try this recipe! In a medium saucepan, heat oil over medium heat. Give it a taste and make it your own! How to Make Pumpkin Soup. STEP 1. Simmer, covered, 15 minutes. Add onion, celery, and salt, and cook, stirring, for about 5 minutes or until onions are translucent and celery is softened. Garnish with additional jalapeño, if desired. In a medium saucepan, heat oil over medium heat. Stir in the Thai curry paste. All you need is 20 minutes, a can of pumpkin puree, coconut milk, curry spice, and a few staple seasonings to make this super easy fall favorite. Dutch oven melt butter over medium heat. Curry is such a warm combination of spices — try it in my curried chicken salad, which goes great with this soup, by the way! Add garlic and cook for another minute, stirring, until garlic is fragrant. Add onions, carrot, and celery. Keep in mind that smoothing it out with milk instead of yogurt will yield a thinner soup, so you may want to start with a lesser amount than what is called for in the recipe, or decrease the amount of broth you use. Life can be complicated, cooking shouldn't be! Sauté the onion oil until softened. This easy soup recipe mixes in allspice, curry powder, spicy chiles and ginger to give this pumpkin curry soup a Jamaican feel. If you love curry and want an easy seasonal fall soup recipe, this is the one. Nothing fancy—just whole foods, treated with a bit of care, and simmered into one big pot of fall soup. Cook, 10 minutes, stirring occasionally, until softened. Hi, I'm Rachel! Add onions and saute for 2-3 minutes until softened. If you saw my Insta story, you already know how easy this is to make! I believe that you can put a delicious, well-balanced meal on the table without stressing or spending hours doing dishes. The perfect winter warmer. The beans give this pumpkin soup a nice, thick texture and add a little protein! This Thai Pumpkin soup with addition of coconut milk and homemade Thai Red curry paste is a classic twist to the regular Pumpkin Soup. 1 (1 inch) piece ginger, peeled and thinly sliced, 1 jalapeño pepper, seeded and chopped, plus more for garnish, 2 (15 ounce) cans unseasoned pumpkin puree, 1 (14 ounce) can coconut milk, well shaken, 6 tablespoons chopped unsalted dry-roasted peanuts, © 2021 EatingWell.com is part of the Allrecipes Food Group. One side is green, one side is brown. Melt butter in 3-quart saucepan until sizzling; add onion, gingerroot, garlic, salt, pepper, chili powder and curry powder. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes. This low fat and wholesome soup has an amazingly creamy texture and body to it. It’s one-pot, vegan, gluten-free, under 30 minutes, and the easiest ever. Or 15 oz ) of pumpkin doing dishes 3-5 minutes or until is! 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