Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Curried Pumpkin Soup Recipe
    Lost? Site Map

    Curried Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Stella Mae's Note:

    Very nice subtle-flavored curried soup. Try to find the Japanese kabocha as I believe it's much better than the American acorn squash. When you serve guests, garnish with a swirl of cream, fresh mint leaf or pasley sprig.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    • 2 cups pumpkin (I prefer the Japanese Kabocha squash) or 2 cups canned pumpkin, no added spice
    • 1 large onion, sliced thin
    • fresh ginger, There is no need to peel the ginger, Julienne and chop fine 1 ' x 1 ' piece
    • 2 tablespoons olive oil
    • 2 cups pumpkin stock (You may need more. Vegetable juice can be substituted for the pumpkin stock.)
    • salt
    • mild curry paste (I think Patak's is best.)
    • 1/4-1/2 cup fresh cream

    Directions:

    1. 1
      Clean pumpkin, then remove thick skin -- I use an electric knife. Cut into large cubes and boil until tender.
    2. 2
      While pumpkin is cooking, cover and gently saute onion and ginger in oil in a saucepan. If mixture becomes too dry, add a tablespoon or so of juice. Cover, and simmer until onion and ginger are softened.
    3. 3
      When pumpkin is cooked, drain into a pan and collect the juice.
    4. 4
      With a potato masher, mash the pumpkin.
    5. 5
      Add two cups pumpkin to the onion and ginger mixture.
    6. 6
      Add two cups (or more) of pumpkin juice to this mixture and blend well.
    7. 7
      Add salt to taste.
    8. 8
      Add 1 tablespoon of Patak's mild curry paste to the soup and mix well.
    9. 9
      Stir in the cream.
    10. 10
      Heat through and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Curried Pumpkin Soup

    Serving Size: 1 (78 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 141.8
     
    Calories from Fat 111
    78%
    Total Fat 12.3 g
    18%
    Saturated Fat 4.4 g
    22%
    Cholesterol 20.3 mg
    6%
    Sodium 7.4 mg
    0%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.4 g
    9%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites