Pumpkin Curry Soup With Vegan Option Recipes
CURRY PUMPKIN SOUP
This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Adjust the amount of curry and soy sauce for spiciness. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version).
Provided by Mary Ingram
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
- Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper.
- Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 18.2 g, Cholesterol 24.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 5.3 g, Sodium 759.6 mg, Sugar 6.6 g
PUMPKIN CURRY SOUP (WITH VEGAN OPTION)
Pumpkin puree, apples, onions, and warm, earthy spices are blended together to create a pot of creamy, delicious pumpkin love! This one is made with pumpkin puree, so you can enjoy it any time of year - not just fall.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 12
Steps:
- Place a large pot over medium heat. Add the butter or oil. When melted (or hot), add the onion, celery, and apple. Saute at medium heat until onion is translucent and beginning to brown, about 10 minutes.
- Add the curry powder and cook, stirring frequently, for another couple of minutes.
- Enjoy how yummy your kitchen is smelling.
- Add one cup of the vegetable broth. Remove from heat and let cool a bit until it's safe to handle. Puree until smooth by using either an immersion blender right in the pot or a blender. Add pumpkin and blend again until smooth. Return to the pot.
- Add the remaining broth, salt, pepper, and the bay leaf.
- Return to medium heat. Cook, stirring occasionally, until the soup returns to a boil. Reduce heat and simmer for 5-10 minutes, stirring frequently.
- Add the honey (or pure maple syrup) and the heavy cream (or coconut milk). Bring back to a simmer and cook for another couple of minutes, stirring frequently.
- Taste and add additional salt and pepper if desired. Serve.
COCONUT CURRY PUMPKIN SOUP
This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.
Provided by PHARMERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
- Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g
More about "pumpkin curry soup with vegan option recipes"
EASY WEEKNIGHT VEGAN PUMPKIN CURRY RECIPE - CROWDED KITCHEN
From crowdedkitchen.com
Cuisine ThaiTotal Time 35 minsCategory CurryCalories 277 per serving
- Heat the oil in a large skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until the onions start to become translucent, about 5 minutes. Add the ginger, chile, and garlic and cook until fragrant, about 2 minutes.
- Add the bell pepper and cook until softened, about 5-7 minutes more. Add the curry paste and cook, stirring, until fragrant, 1-2 minutes.
- Add the coconut milk, vegetable broth, tamari, pumpkin, cinnamon, and salt. Bring to a boil, reduce to a simmer, cover and cook for 10-12 minutes, until the pumpkin is fork-tender.
PUMPKIN CURRY SOUP - WELL PLATED BY ERIN
From wellplated.com
5/5 (34)Total Time 30 minsCategory SoupCalories 172 per serving
- In a large pot or Dutch oven, melt the coconut oil over medium heat. Add the onion and sauté for 5 minutes, until translucent. Add the garlic and ginger and cook 1 additional minute, until fragrant. Stir in the Thai curry paste.
- In a small bowl or large measuring cup, whisk together 1/3 cup of the vegetable broth and the almond butter or peanut butter until smooth. Add the mixture to the pot. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable broth. Stir until well combined.
- With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly. Alternatively, you can ladle the soup carefully into a blender or food processor and puree it in small batches. Stir in the remaining coconut milk. If the soup is too thick for your liking, add additional vegetable broth until you reach your desired consistency.
- Taste and add additional salt, black pepper, and/or cayenne pepper as desired. (My batch needed an extra pinch of salt; this will vary based on you vegetable broth). Serve hot with desired toppings.
VEGAN PUMPKIN SOUP - VEGAN HEAVEN
From veganheaven.org
5/5 (5)Category Entrées, SoupCuisine AmericanCalories 219 per serving
- Finely chop the onion and the garlic. Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes.
- Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent. Add the the garlic and the ginger and cook for another minute. Then add the pumpkin, the potatoes, and the carrots.
- Then add the vegetable broth and the coconut milk. Bring to a boil and then reduce the heat and simmer for about 15 minutes until the vegetables are soft.
VEGAN CURRIED PUMPKIN SOUP - EATING BIRD FOOD
From eatingbirdfood.com
4.5/5 (13)Total Time 4 hrs 15 minsCategory Lunch/DinnerCalories 236 per serving
- Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautéing) over medium-high heat. Add onion and garlic and cook until translucent and fragrant.
- Heat oil in a large soup pot and cook the onions and garlic until soft and fragrant. Add all remaining ingredients into the pot. Bring the soup to a boil and then simmer for 20-30 minutes. Turn off heat, use a blender or immersion blender to blend the soup and serve warm. Serve warm with toppings of choice.
PUMPKIN CURRY SOUP (VEGAN + GF) - RHIAN'S RECIPES
From rhiansrecipes.com
3.5/5 (4)Total Time 45 minsCategory Main Course, SoupCalories 390 per serving
- Add the curry powder, cumin, turmeric, paprika and garam masala, and fry for a couple of minutes until fragrant
- Add the pumpkin, white beans, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
EASY THAI VEGAN PUMPKIN CURRY SOUP - CURRYTRAIL
From currytrail.in
Reviews 17Servings 4Cuisine American, Thai, VeganCategory Soups
- Heat olive oil in large sauce pan. Add finely chopped onions and sauté until soft. Add ginger and garlic pieces and sauté for a minute. Add red Thai paste and cook further 1 minute. Add pumpkin puree and stir. Cook for 2 to 3 minutes with constant stirring.
PUMPKIN CURRY SOUP RECIPE - MY DARLING VEGAN
From mydarlingvegan.com
4.3/5 (3)Total Time 45 minsCategory SoupCalories 160 per serving
- In a large pot heat oil over medium-high heat. Add onions and sauté for 5-7 minutes, until onions are translucent.
- Add vegetable broth. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
5-INGREDIENT PUMPKIN CURRY SOUP IN A SLOW COOKER
From godairyfree.org
Reviews 23Estimated Reading Time 3 minsServings 6Total Time 5 hrs 5 mins
1-POT PUMPKIN CURRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (135)Total Time 45 minsCategory EntreeCalories 423 per serving
- Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
- Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
- Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
- Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
PUMPKIN CURRY SOUP RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Vegan Vegetable SoupCalories 327 per serving
- Heat oil in a large heavy pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until slightly softened, about 5 minutes. Add garlic, ginger, jalapeño, curry powder, allspice and bay leaves; cook, stirring constantly, until fragrant, about 1 minute.
- Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 25 minutes.
- Remove the bay leaves. Ladle the soup into a blender. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Pour the remaining coconut milk into the blender. Secure the lid on blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). Return the soup to the pot. (Alternatively, process the coconut milk and soup in the pot using an immersion blender on high speed until smooth, 2 to 3 minutes.) Return to a simmer over medium heat. Remove from heat; stir in lime juice.
- Ladle the soup evenly into 6 bowls; drizzle with the reserved coconut milk and sprinkle with peanuts. Garnish with additional jalapeño, if desired.
EASY VEGAN PUMPKIN SOUP - THE MOVEMENT MENU
From themovementmenu.com
4.7/5 (27)Total Time 35 minsCategory AppetizerCalories 359 per serving
- Heat a large pot on medium heat and add the ghee or oil so it coats the bottom of the pan. Cook the onions until translucent, about 3 minutes. Add in the garlic cloves and canned pumpkin. Cook for another 4-5 minutes until your entire kitchen begins to smell!
- Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) Cook on medium heat until the soup comes to a low boil. Lower the heat so the soup is simmering for another 20-25 minutes.
- Remove the soup from the heat. Pull out the bay leaves with some tongs. Add in the nutmeg, sea salt and black pepper. Blend the soup in a high speed blender (or with an immersion blender if you have one.) Adjust the salt and pepper according to your taste preferences.
VEGAN CURRIED PUMPKIN SOUP (GLUTEN-FREE, PALEO, KETO)
From strengthandsunshine.com
Reviews 4Servings 6Cuisine AmericanCategory Main
- Heat the olive oil in a large soup pot over medium heat and then add the chopped bell pepper, onion, and minced garlic. Saute for about 4-5 minutes.
- Next add the canned pumpkin, coconut milk, spices, and give everything a stir to combine and loosen the mixture, cook for another 4-5 minutes.
- Use an immersion blender to blend the soup smooth or carefully pour the soup from the pot into a traditional blender, blend, and then transfer back to the pot.
SPICY VEGAN PUMPKIN SOUP - PLANT POWER COUPLE
From plantpowercouple.com
5/5 (1)Category Appetizer, First Course, SoupServings 4Estimated Reading Time 7 mins
- Heat the vegan butter or olive oil in a large soup pot on medium-high heat for a minute or two. Then, add your diced onions and a pinch of salt. Stir to coat and cook for 3 more minutes or until onions are translucent. Then, stir in the ginger and red pepper flakes. Cook for another 2 minutes.
- Whisk in the water, pumpkin puree, and vegan cream. Then, cover the pot and bring it to a boil. When it comes to a boil, remove the lid and stir in your seasonings. Turn the heat to medium-low and allow the soup to simmer uncovered for about 10-15 minutes, stirring frequently, until it reaches your desired consistency. Taste and adjust seasonings as desired.
- Serve this curried pumpkin soup hot in a bowl with your desired toppings, like toasted pumpkin seeds, red pepper flakes, pumpernickel croutons, or a couple spoonfuls of quinoa or barley. Leftovers can be stored in the fridge for up to 5 days or the freezer for up to 6 weeks. Enjoy!
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