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    You are in: Home / Recipes / Pumpkin Soup With Curry and Basil Recipe
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    Pumpkin Soup With Curry and Basil

    Pumpkin Soup With Curry and Basil. Photo by I'mPat

    1/5 Photos of Pumpkin Soup With Curry and Basil

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Lalaloula's Note:

    My sis and me came up with this soup one day, cause we had to use up some fresh basil so that it would not go to waste. Its an unusual combination, but very tasty. Spicy and warming with a fresh green touch from the basil. I hope youll enjoy it! :) You may use any pumpkin/squash you like, but please note that hokkaido squash has an edible peel. If your squash does not, make sure to peel it.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons oil
    • 1 teaspoon sesame oil
    • 4 -6 teaspoons curry powder (use as much as you feel youd like)
    • 1 big garlic clove, minced
    • 3 small spring onions, sliced
    • 1 medium hokkaido squash, diced (ca. 950 g prepared)
    • 1 1/3 liters hot water, might need more
    • salt and pepper
    • 10 leaves fresh basil, chopped

    Directions:

    1. 1
      Heat oil and sesame oil in a big cast iron pan.
    2. 2
      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.
    3. 3
      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).
    4. 4
      When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
    5. 5
      Season with salt and pepper to taste.
    6. 6
      Just before serving add a tbs or so of the chopped basil to each bowl of soup.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on January 28, 2011

      55

    • on August 16, 2010

      55

      WOW great soup I used butternut pumpkin (ended up with 1.5k of pumpkin) so upped the rest of the ingredients by half again (used 7 teaspoons of a hot madrass curry). The DS and I enjoyed this as our dinner (the DS polished of 2 large bowls and me 1 and still had 8 cups worth left over for the freezer) along with Bacon Scones. Thank you Lalaloula for a great pumpkin soup, made for Everyday a Holiday.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2010

      55

      I followed Andi's lead and used canned pumpkin. It really made this soup easy to put together for dinner guests. Since I was using canned pumpkin, I opted to use vegetable stock for additional flavor. The curry adds a nice zip. Everyone really enjoyed it. I may add a dollop of plain yogurt to the center next time around. Made for *Soups On* in the Diabetic Forum.

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

    Read All Reviews (6)

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    Nutritional Facts for Pumpkin Soup With Curry and Basil

    Serving Size: 1 (341 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 79.1
     
    Calories from Fat 73
    93%
    Total Fat 8.2 g
    12%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 79.9 mg
    3%
    Total Carbohydrate 1.7 g
    0%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.1 g
    0%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    hokkaido squash

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