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

    Spiced Pumpkin Soup. Photo by Leggy Peggy

    1/2 Photos of Spiced Pumpkin Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Pets'R'us's Note:

    Another Pumpkin Soup, that's all I can say.

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    Units: US | Metric


    1. 1
      Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more.
    2. 2
      Add the pumpkin and the apple, mix, and then add the stock.
    3. 3
      Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
    4. 4
      I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor.
    5. 5
      Add the lemon juice and check the seasoning.
    6. 6
      Serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread.
    7. 7
      For vegetarian use vegetable stock.

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    Ratings & Reviews:

    • on June 03, 2010


      "Another pumpkin soup recipe" Pets in this description you DON"T nearly do this recipe JUSTICE!!!!! Hubby made two of these on the same day with a pumpkin each, one is exactly as written and the other he added piri piri to kick it up a notch, he then had visitors to lunch and they not only raved about it but also wanted the recipe. (they ate the non spicy one) I've just been enjoying the spicy one for dinner ( but also had a taste of the other) and guess what I'm taking to work for lunch tomorrow! This is NOT "just another soup" it has buckets of flavour and we are lovin' it !!!! Thanks !!!

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    • on November 14, 2010


      This is a really nice pumpkin soup recipe! Just enough spice, creamy pumpkin flavor with the citrusy tang added. Yum! I scaled it down to ~3 servings, which seemed to work ok, and I only had lime, so I used that instead of lemon. Reminded me a bit of a thai soup - that yummy curry squash flavor. Thanks!

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    • on June 03, 2010


      A truly divine pumpkin soup and a perfect light meal on a chilly night -- even our Brazilian exchange student wolfed it down. I used a butternut pumpkin (Australians say pumpkin rather than squash), a Granny Smith apple, 1 1/2 litres of chicken stock and the juice of a lemon. I was out of cayenne, so subbed chilli powder. Garnished with coriander and thick yogurt. This is a keeper.

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    Read All Reviews (6)


    Nutritional Facts for Spiced Pumpkin Soup

    Serving Size: 1 (326 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 180.4
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 3.1 g
    Cholesterol 15.2 mg
    Sodium 273.4 mg
    Total Carbohydrate 27.0 g
    Dietary Fiber 2.7 g
    Sugars 10.0 g
    Protein 6.8 g

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