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    You are in: Home / Recipes / Curried Pumpkin Soup Recipe
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    Curried Pumpkin Soup

    Curried Pumpkin Soup. Photo by gourmetmomma

    1/1 Photo of Curried Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Kit^..^ty Of Canada's Note:

    The flavor combinations are creamy yet light. Serve with fresh bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
    2. 2
      Add garlic and ginger and cook, stirring, 1 minute.
    3. 3
      Add cumin, coriander, and cardamom and cook, stirring, 1 minute.
    4. 4
      Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
    5. 5
      Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot.
    6. 6
      Keep soup warm over low heat.
    7. 7
      Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds.
    8. 8
      Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup.
    9. 9
      Stir until combined well and season soup with salt.
    10. 10
      Soup can be thinned with additional water.
    11. 11
      Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.

    Ratings & Reviews:

    • on August 29, 2007

      55

      Wow. I paired this with Mama Vi's Spinach Salad With Curry and Chutney Dressing and it was wonderful. I did not have any curry leaves, so I did find it necessary to add a pinch of curry powder at the end of cooking. Out of personal taste, I added 1/4 cup of peanutbutter after using the blender (it made the soup much richier and silkier and gave it a slightly nutty taste). The toasted mustard seeds are the perfect "finish" for this dish. A dollop of mango chutney on the top was also quite good.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Pumpkin Soup

    Serving Size: 1 (451 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 242.1
     
    Calories from Fat 192
    79%
    Total Fat 21.4 g
    32%
    Saturated Fat 12.6 g
    63%
    Cholesterol 7.6 mg
    2%
    Sodium 464.1 mg
    19%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.8 g
    11%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    curry leaves

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