Curried Pumpkin Carrot And Chickpea Soup Recipes

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BEST CURRIED PUMPKIN SOUP



Best Curried Pumpkin Soup image

I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 13

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives

Steps:

  • In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

CURRIED PUMPKIN CARROT SOUP RECIPE - (4.3/5)



Curried Pumpkin Carrot Soup Recipe - (4.3/5) image

Provided by GuidingVegan

Number Of Ingredients 11

2 tablespoons coconut oil
1 onion, diced
4 cloves garlic, minced
1 2-inch piece fresh ginger, minced
2 heaping teaspoons curry
1 Hokkaido pumpkin about 2 lbs, peeled and chopped into 1 inch pieces (approximately 2 pounds)
5 to 6 small potatoes, diced
5 to 6 carrots, peeled and chopped into 1 inch pieces
1 container vegetable stock
Salt and pepper to taste
1 can coconut milk

Steps:

  • Heat large soup pot at medium-high heat. Add coconut oil and onion, sautée until translucent. Add garlic, ginger and curry cook for 2 minutes. Add pumpkin, potatoes, carrots and cook for 3 to 5 minutes. Add vegetable stock. Bring to a boil. Cover and simmer 20 to 25 minutes, until vegetables are soft and tender. Turn off heat and purée with an immersion blender. Season with salt and pepper throughout adding ingredients. Add coconut milk and stir. Reheat before serving and enjoy!

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