Butternut squash soup is a classic fall and winter soup recipe. Working in batches, puree the soup in blender until smooth. Season to taste, adding extra chilli or garam masala if you like. Toast the pumpkin seeds and use as a garnish to add texture Spiced pumpkin soup 5 ratings A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps Italian borlotti bean, pumpkin & farro soup Add saffron strands and stir well. 13 green jalapeo chillies, thinly sliced. In a blender, process soup in batches until smooth. Chicken or vegetable stock to cover (about 4 cups). Curried Butternut Squash Soup Prep Time 15 mins Cook Time 60 mins Total Time 75 mins Servings 4 to 6 servings Ingredients 1 (2-pound) butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash) Extra virgin olive oil 1 teaspoon butter 1. Stir in cream; heat through (do not boil). Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. 3. Keep warm over low heat until ready to serve. Let the mixture cool a little and then put it into a blender and blend until smooth. Brush little oil on top and place the pumpkin onto a baking sheet with the cut side facing down. Reduce heat to low and cook for about five minutes or until heated through. 100ml milk. Pick out the bay leaf and blend the soup until smooth using a stick blender. Cut into wedges or chunks (keep the skin on) and tip into a bowl. As an alternative, halve the squash, scoop out the seeds and stringy centre, and roast the halves, cut-side down, as in the recipe. Method. Drizzle over the pumpkin and toss well to coat in the spiced oil. roasted pumpkin seeds Instructions Heat the oil and butter in a large pan over a medium heat and gently cook the onions until softened (under a lid) stirring occasionally. Pumpkins really vary in their size, shape and water content. Add the stock and pumpkin and stir to combine. Choose a brilliant new cook book when you subscribe. Curried coconut cauliflower soup 30 min coconut milk, chicken, greek yogurt, brown sugar, curry powder 5. Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. If it starts to stick, add a little more water. Magazine subscription your first 5 issues for only 5. Remove from heat and add cayenne pepper and salt to taste. Reduce heat to low. Pumpkins vary considerably in their flavour and sweetness. Author: allrecipes.com Published Date: 10/14/2021 Review: 4.86 (681 vote) Summary: Pumpkin puree and vegetable broth form the base of this cream soup flavored with curry and soy sauce Add in until all the broth is in and the liquid is smooth. Slowly add the broth to the flour mixture, stirring slowly and steadily so that there are no lumps. Simmer for . See moreWays to use up pumpkin recipes(23). Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course: Soup Cuisine: Indian Servings: 6 servings Calories: 176kcal Author: Karen Ingredients Place the pumpkin, shallots, ginger and some oil in a large saucepan and saut until soft. Add the seasonings. Add four cups of chicken broth and stir well. 1 cup water 1 teaspoon white sugar Directions Melt butter in a large saucepan over medium heat. Step 2 When the cumin seeds start to sizzle add the pumpkin, coriander powder, turmeric and salt. Discover what makes pumpkin so good for you by reading our guide to thehealth benefits of pumpkin, plus the best healthy pumpkin & squash recipes. Stir in the pumpkin, broth, tofu, milk, maple syrup, curry powder, salt, and cayenne. But today we're roasting the butternut squash, which gives so much more . You may need to halve the recipe depending on the size of your air-fryer. Saut until the onions have softened. Add diced onions, and garlic and saut for about 3 minutes. Add curry powder, coriander, cumin, and cloves, and constantly stir until spices become . If you want, puree the soup so that the onions are incorporated smoothly. Step 4 Cover the pan and cook for about 10-15 minutes. Search, save and sort your favourite recipes and view them offline. Return soup to Dutch oven over medium heat and stir in heavy cream. In a stockpot, heat oil over medium-high heat. Allow to simmer for 15 to 20 minutes, or until the soup has thickened. Add all remaining ingredients into the pot. Dry, and toss in oil and any spices you like. Set to SOUP and press start. Curried pumpkin soup Seema's easy pumpkin soup is made with caramelised roasted pumpkin and spiced up with a crispy tarka at the end. You can also roast the vegetables in an air-fryer at 180C for 1015 minutes. Cook until onion softens and browns. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. To make the croutons: cut 4 slices wholemeal seeded bread into small squares. Log in. Add the vegetable oil and continue to fry the seeds for 4-5 minutes, shaking the pan regularly, until golden-brown. Cut into wedges or chunks (keep the skin on) and tip into a bowl. Melt butter in a skillet over medium heat.Cook chopped onions until soft and golden brown.Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper 5/5 (1) Add the . Melt butter in large skillet over medium heat. Add garlic, ginger, and curry powder and cook for 1 minute until fragrant. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. 1 week ago allrecipes.com Show details . Season with salt to taste. Remove the foil and roast for another 30 minutes until the pumpkin is tender and starting to caramelise. Bring to the boil, then simmer for 10 mins until the squash is very soft. Directions In a large saucepan, saute the mushrooms and onion in butter until tender. Gradually add the broth. When butter is bubbling, add leek, carrot and apple pieces. Immediately spoon the tarka over the soup and cover with a lid. 1 (14-oz) can unsweetened coconut milk (not low-fat) 1/4 cup olive oil 2 teaspoons brown mustard seeds 8 fresh curry leaves Step 1 Cook onions in butter in a wide 6-quart heavy pot over. Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. When the cumin seeds start to sizzle add the pumpkin, coriander powder, turmeric and salt. You can toast the seeds, too, and add as a topping. Return to pan, and bring to a boil again. Get the recipe for our Thai pumpkin soup. Peel the pumpkin and cut up the flesh into small chunks. directions. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Read the latest from The Restorative Table; I remember as a child, once Autumn would hit, how everything in the air seemed to change. In a roasting tin, toss the pumpkin, garlic, shallot, chilli, spices and coriander stalks in a drizzle of oil. Curried Pumpkin Soup There is an appealing sweetness to this cold-weather soup. Add the curry powder and fry for 1 minute until fragrant. Stir to coat. Transfer to a baking tray and toast in a hot oven for 10-15 mins until golden and crisp. Creamy Thai Pumpkin Curry Soup. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Post was not sent - check your email addresses! Method STEP 1 Heat oven to 200C/180C fan/gas 6. Sorry, your blog cannot share posts by email. Season, then bring to the boil and simmer for 40 minutes. STEP 3 Cook for 1 minute until the garlic is just lightly browned then take off the heat. Takes about 10 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk. Wash the seeds well and remove any strings and flesh. Add pumpkin cubes, their canning liquid and the coconut milk. Recipe from Good Food magazine, October 2008, Choose a brilliant new cook book when you subscribe. Step One: Saute the veggies. Simmer on low heat until the onions are soup tender and ready. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. Gently cook for 8-10 mins until softened. Then peel the pumpkin and cut it into small pieces. Use a spoon to scrape out the pumpkin seeds. Bring the soup to a boil and then simmer for 20-30 minutes. Cover, and reduce heat to low. Season with salt and pepper. For an extra-velvety consistency you can pour the soup through a fine sieve. Easy Pumpkin Soup Recipe - Food.com . Remove from the heat; cool slightly. Then cover and cook for 4 minutes, stirring occasionally. Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Ingredients 1 tbsp olive oil 1 medium red onion, chopped 3 large cloves garlic, chopped 1/8 tsp red pepper flakes 2 tsp curry powder You could feel it, not just in the slight chill nipping the tip of your nose . Bring to a boil; cook and stir for 2 minutes or until thickened. Add carrots, garlic, and onion. STEP 2: Onion + Garlic. Reduce heat to low, and simmer for another . Rub the pumpkin with the oil and sprinkle with the salt, chilli powder, ground coriander and ground cumin. Taste and season with salt if desired. Add chopped onion and cook over a low heat for 5 minutes to soften. CALORIES: 169.6 | FAT: 9.9g | PROTEIN: 3.7g | CARBS: 18.6g | FIBER: 2.1g Full ingredient & nutrition information of the Curried Pumpkin Soup Calories. Bring to a bubble, reduce to a simmer and place a lid on the pot. Stir to combine. Step Two: Season and simmer. Pumpkin; Chicken Bone Broth; Curry Powder; What if I want to make this meatless or dairy free? Press Cancel and close lid with vent in sealing position. Method. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Add in flour and curry powder and mix until blended. Once they start to pop, add the black mustard seeds, garlic and chillies. Curried Squash Soup NOTE: If using fresh butternut squash in place of the pumpkin, position a rack in the middle of the oven and preheat to 350 degrees. You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked through. It's ready in under 30 minutes, making it perfect for quick meals. Roast at 350 F degrees for 45-50 minutes. Add garlic and ginger, stir, and cook for 1-2 minutes, until garlic becomes fragrant and slightly brown. Pour in the stock and bring to a gentle simmer. Step 3. Provided by Yotam Ottolenghi Yield 4 servings Number Of Ingredients 12 Ingredients Steps: Heat oil in a medium saucepan over medium. Bring to a simmer. These can be made a day ahead and stored in an airtight container. Season with salt. Read about our approach to external linking. 01 thai coconut cauliflower soup 30 min thai green curry, coconut milk, coconut. Turn off heat and use an immersion blender to blend the soup. Make the most of pumpkin season in early autumn with this healthy vegan pumpkin soup. Tips and techniques from the Good Food team. Your daily values may be higher or lower depending on your calorie needs. Stir in the curry paste and fry for 1 minute. You may need to add more water as you blend to get it to the consistency you like. Remove from oven and let the pumpkin cool down a bit. Stir in carrots, broth, pumpkin, coconut milk, curry powder, cinnamon, ginger, garlic powder, salt and pepper. Curried pumpkin soup is rich, creamy and full of perfectly spiced flavor. Stir and bring to a boil. Add the pumpkin puree, vegetable stock, and curry powder. Cube the pumpkin and squash flesh into 2-3" chunks. Heat a large pot with olive oil. STEP 2 Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Scoop out the seeds and guts. Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to a boil, reduce 2. Heat the oven to 180C/160C fan/gas 4. 1 cups half-and-half cream 2 tablespoons soy sauce 1 tablespoon white sugar salt and pepper to taste Directions Preheat oven to 375 degrees F (190 degrees C). Heat the oil in a large non-stick saucepan and cook the onion over a medium heat for 5 minutes until it's soft. Pumpkin is rich in vital vitamins and minerals. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add heavy cream and stir. Then peel off the skin and scoop out the flesh. Add the pumpkin and parsnip, and stir to coat in the curry powder. When the pumpkin is cooked turn off the heat, add the sugar and mash it well with the end of the spatula. Add the soft pumpkin to the stock pan, discarding the skins. A large pumpkin will almost always have more water and less flavour than a small pumpkin. Cook over a lowmedium heat for about 10 minutes until the vegetables are tender but not coloured. Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. Cut the pumpkin in half. Takes maybe 10 minutes to prepare, then allow to cook in slow cooker until vegetables are tender and easily blended/mashed. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Step 3. Heat some oil in a large soup pot or dutch oven over medium heat. Add coconut milk, vegetable broth, maple syrup or . Heat a large pot over medium heat. You need to have this delightfully warming pumpkin soup in your little black book of dinners. Preheat the oven to 180C/160C Fan/Gas 4. Use a stick blender, normal blender or food processor to blitz the soup till smooth. Pumpkin Soup Recipe . Cook until onions are tender. Transfer the soup to a saucepan. Choose the type of message you'd like to post. In a large pot, heat the oil over medium heat. 3 Reheat if you need to, or just go ahead and serve! Remove the spice sachet and puree the vegetable mixture in a food mill. Crown Prince squashes (the pale blue-grey pumpkins) or an acorn squash have very thick skins and are difficult to peel. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. *Percent Daily Values are based on a 2,000 calorie diet. Stir in the pumpkin pure, broth, and coconut milk. Bring to a boil, stirring often. Then add the stock and simmer for 20 minutes or until the pumpkin's tender. Pour into a large saucepan or casserole and keep warm. 2 tablespoon Pumpkin seeds 2 tablespoon Coconut Milk 2 tablespoon Cilantro chopped Red Chili Flakes Instructions Start the instant pot in Saute mode and heat oil in it. Using an immersion blender puree the soup until smooth. Carefully return the soup to the pan. 1 week ago food.com Show details . Prep: 5 mins Cook: 20 mins Total: 30 mins Servings: 4 -6 servings, about 8 cups Ingredients 2 teaspoons coconut oil or extra-virgin olive oil 1 1/2 cups chopped sweet yellow onion about 1 medium Leave the garlic cloves unpeeled and the tomatoes whole. Put the celery and onion in a large saucepan or soup pan along with a little oil. Add a splash of water if needed to thin the soup. For this recipe you will need a food processor. Search, save and sort your favourite recipes and view them offline. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30-40. STEP 2 Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a Thai twist on the traditional pumpkin soup. Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Nutrition Facts Adjust seasoning, if needed. Step 3 Sprinkle about a tablespoon of water and mix well. Instructions. Cook over a low-medium heat for about 10 minutes until the vegetables are tender but not coloured.. Stir in pumpkin and gradually pour in stock, stirring well to combine. Add the squash and potato, mix to combine and cook for a further 23 minutes. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Add teaspoon salt and saut until white leeks are translucent and apples and carrots have softened, 10-12 minutes. curry and ground ginger; cook 1 minute longer. How is Curried Pumpkin Soup nourishing? Increase heat to high and bring to a boil. Set aside in a bowl. Tips and techniques from the Good Food team. Stir in the flour and curry powder until blended. Slice and clean leeks. Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Toast in preheated oven for about 10 minutes, or until seeds begin to brown. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. First, we'll saute our onions, ginger, and red pepper until they are fragrant and slightly browned, usually about 5 minutes. Simmer for 25 minutes, stirring occasionally. 810K subscribers Recipe for making a Caribbean inspired Coconut Curry Pumpkin soup, which is a great appetizer or to sever in shooter glasses at parties during the holiday season as finger food.. Cook for 2 minutes to allow the flavors to enhance. The soup can now be frozen for up to 2 months. Remove from the pan. Add the stock, coconut milk and chilli powder. Cut your sugar pumpkin into 2 halves. Your email address will not be published. Saut them for five minutes or so until they soften. Stir in half-and-half, curry powder, nutmeg, salt, and pepper. If you have a high-powered food processor, and if the skin of the pumpkin is thin enough, skip peeling the pumpkin and roast with the skin on. Add the curry powder to the pan and again, stirring constantly, toast it. For an extra decadent flourish, add a dollop of soured cream on top. Add some chicken, fried tofu . Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Once hot, add oil, shallots, and garlic. Melt butter in a large pot over medium heat. To make the tarka, heat the oil in the smallest saucepan you have and add the cumin seeds. Add remaining ingredients except pepitas to blender in the order listed. Heat one teaspoon of the olive. When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through. Add ginger, curry powder, mustard seeds, cumin, and cayenne and cook until fragrant, about 30 seconds. Gradually add the broth. Leave to cool on the tray for a few minutes. Ladle into small bowls. Choose a new cookbook worth up to 28 when you subscribe to our magazine. Heat the oil in a large dutch oven or heavy soup pot, saut onions until translucent, about 5 minutes. Gently fry the onion and garlic in the oil until starting to soften. 3. Cook until the onion starts to become translucent. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender. Add all the chopped pumpkin, carrot and potato and mix well, cooking for a couple of minutes. Turn the heat up to high and bring to a boil, and reduce to a simmer. Add to a large roasting tin along with the onion, tomatoes and garlic. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want. See moreWays to use up pumpkin recipes(23). Homepage / Pumpkin Ideas / Curried Butternut Squash Soup Bbc Good Food. 1 butternut pumpkin, peeled, deseeded and roughly chopped. Cut the cauliflower into small florets, peel the potatoes and cut into cubes, peel the onion and cut into small cubes, finely chop the garlic and ginger. 4. Clips Curried pumpkin soup Seema shows you how to make the best use of your autumn squashes by roasting it for soup. Add garlic and saut for 2 more minutes. Seema's easy pumpkin soup is made with caramelised roasted pumpkin and spiced up with a crispy tarka at the end. Add chopped onion and garlic and saut until onion is soft and translucent. Saut for 2 minutes, stirring frequently. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Quarter one 3-pound squash lengthwise,. 13 October 2022 1 minute This clip is from BBC Food More clips from. In a food processor or blender (vent the blender lid), process the soup in batches until smooth. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Add curry powder and cook for 1 minute more. Cook, still over medium-low heat, for 20 to 30 minutes, or until the soup is heated through, stirring occasionally. STEP 1 Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Reduce heat; cover and simmer for 20 minutes. Pour 150ml double cream into the pan, bring back to the boil, then pure with a hand blender. Add the garlic, stirring constantly, for a minute or until it starts to smell really fragrant. Using a Stovetop. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Pumpkins really vary in their size, shape and water. Add leeks; cook and stir until tender. Pick and finely chop the herbs. A rich, comforting, and healthy vegan soup made with coconut milk, pumpkin, and the perfect blend of spices. Will keep for a week in an airtight container. Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden. Add the curry paste and pumpkin and cook for another 2-3 minutes. Stir about every 5 minutes and check if cooked. Add cream and nutmeg, then blend again. The coconut milk adds a thick, smooth texture and the warming spices are perfect for cool winter evenings. Very Good 4.0 . Add pumpkin cubes, spices, broth, and stir to combine. 2 In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Reduce heat to low and simmer for 15 minutes. Add broth, pumpkin puree, lentils, and seasonings. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. STEP 3: Remaining Ingredients. Downshiftology, Curried butternut squash soup, curried butternut, curried-butternut-squash-soup-bbc-good-food, The Cake Boutique. Method. Add the ground coriander, cinnamon, curry powder, salt and ground cumin along with 1 tablespoon of water and heat, stirring continually for 2 minutes. Heat oil in a large pot and fry onion, garlic, cumin and curry powder for 2 minutes. Add pumpkin and broth; bring to a boil. The pumpkin is cooked when you can easily mash it with a spoon. 1 butternut squash (or pumpkin) 500 ml tomato passata 1 onion roughly sliced 1 red chilli roughly chopped, seeds left in 2 cloves garlic roughly chopped 2 tsp ground cumin 1 tsp turmeric 1/4 tsp ground cinnamon 500 ml vegetable stock made up using 2 stock cubes low calorie cooking spray We use a fan assisted oven for all of our recipes. Stir in apples, pumpkin, broth, water, and sugar. Serve with a swirl of cream. Bring to a simmer, then reduce heat to low and let simmer, stirring often, until slightly thickened and flavors have melded, 15 to 20 minutes. Add more water if you prefer a runnier soup. Bring to a boil, reduce Puree the soup in small batches (1 cup at a time) using a food processor or blender.Return to pan, and bring to a boil again. Heat oil in a large soup pot and cook the onions and garlic until soft and fragrant. Choose the type of message you'd like to post. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). In a large Dutch oven or heavy-bottomed pot melt the butter over medium-high heat and add the diced onions. Instructions. Add curry powder and cook until it is fragrant. Heat the oven to 200C/180C fan/gas 6. Once the vegetables are tender, tip everything from the roasting tin into a food processor and blend with the coconut milk until smooth. Use to scatter over the soup, or salads. Cooking Step 1 Heat the oil and add the cumin seeds. Leave for 5 minutes before mixing the tarka into the soup and serving. Season, cover tightly with foil and roast for 30 minutes. Carefully scoop the cooked flesh out from the skin with a spoon and blend as in the recipe. Shake the vegetables every 5 minutes so that they cook evenly. Read about our approach to external linking. In a large Dutch oven, saute mushrooms and onion in butter until tender. Add sauted mixture. Cover the pan and cook for about 10-15 minutes. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Add onion and saut for 4 minutes until softened. Method Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Add up to one coconut milk can of water should it need a bit of thinning. Add the curry powder and cook until fragrant, then add the pumpkin and mix well. If you like a thinner soup you may like to add 1 - 1 cup more water at this point. Curry Pumpkin Soup recipe: 2 tablespoons olive oil 1 medium onion 3 cloves garlic, minced 1 teaspoon ginger, grated 2 sprigs thyme 1 tablespoon Curry Powder -Chief Brand teaspoon cumin powder 1 (14-ounce can) coconut milk 1 cups pumpkin puree 3 cups veggie broth 1 green onion 1/2 teaspoon salt teaspoon Cayenne pepper Directions Whisk pumpkin puree and Swanson Chicken Broth together in a medium saucepan. Choose a new cookbook worth up to 28 when you subscribe to our magazine. . Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add the red curry paste, ginger, garlic, coriander, pumpkin puree, and mix in with the onions. Roast for 1-1 hours, turning every 30 minutes to make sure everything is soft and caramelised (pumpkins vary hugely in how long they need to be cooked for, the more water they contain the longer they will take). Pour 700ml vegetable or chicken stock into the pan and season . Add the rest of the ingredients and simmer for 10 minutes or until the vegetables are just soft. Method In a large pot, heat the butter and cook the onion over medium heat until soft. Recipe Instructions Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Top with toasted pumpkin seeds, if you like. The use of canned pumpkin makes the preparation quick, and the coconut milk delivers a creamy, rich flavor. Pour in the stock, season well and bring to the boil. Put back over a low heat and stir in the cream. Reduce heat to low, and simmer for another 30 Soup Crumble over the two stock cubes, then pour over boiling water until it just covers the vegetables. 2. Stir in the pumpkin, curry, brown sugar and soy. Stir to combine. Read our review on some of the best soup makers available. Curried Pumpkin Soup 1 teaspoon extra-virgin olive oil 1 large Vidalia onion, chopped 1 garlic clove, minced 1 (15 ounce) can light coconut milk 2 (15 ounce) cans white beans, drained and rinsed. This vegan curried pumpkin soup comes together in a quick one-pot meal! Add the pumpkin seeds and dry fry until toasted. Add one can of pure pumpkin and stir until the pumpkin is fully blended. Curried Pumpkin Soup. Method STEP 1 Heat the oven to 180C/160C fan/gas 4. Heat olive oil and butter in a large, heavy-based saucepan. Magazine subscription your first 5 issues for only 5. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened. Arrange pumpkin seeds in a single layer on a baking sheet. Garnish with chives. This lightly curried Thai pumpkin coconut soup is a blend of pumpkin, coconut milk, and sweet potatoes. Sea salt and freshly ground black pepper. Add chicken stock and pumpkin and bring to a boil. Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort it has a lovely silky texture. Meanwhile, prepare onions: Heat coconut oil in a large skillet over medium-high heat until shimmering. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. Curried Pumpkin Soup with Chives 17 Ratings Tofu and Noodle Coconut-Curry Soup 6 Ratings Curry Roasted Cauliflower Soup 3 Ratings Thai Inspired Spicy Curry Butternut Squash Soup 6 Ratings Curried Sweet Potato, Carrot, and Apple Soup Thai Seafood Coconut Curry Soup Curried Patty Pan Squash Soup 1 Rating Curried Potato and Chickpea Soup Stockpot, heat the oil in the early autumn with this healthy vegan soup made caramelised! Acorn squash have very thick skins and are difficult to peel 4 Number! The celery and onion in a single layer on a 2,000 calorie diet quick one-pot meal pumpkin soup salt! Squash in the early autumn and try a spicy pumpkin soup Seema shows you how to make croutons! Tip everything from the skin on ) and tip into a large saucepan over medium heat well to coat the! Carrots, garlic, and sweet potatoes and pumpkin and broth ; bring to a baking sheet casserole keep... Your favourite recipes and view them offline up the pumpkin & # ;... Downshiftology, curried butternut, curried-butternut-squash-soup-bbc-good-food, the Cake Boutique heat oven to 180C/160C fan/gas 4 frozen up. ( see tip below ) 4 cover the pan, bring back to the you. Stick blender gently fry the seeds for 4-5 minutes, shaking the pan, bring back the. Tin into a large pot over medium heat stir about every 5 minutes check. Over medium heat until soft skin and scoop out the flesh into small.... 180C for 1015 minutes the seeds with a spoon to scrape out the bay leaf and blend as in smallest. A further 23 minutes season, then simmer for 15 minutes for 20 minutes or until curried pumpkin soup bbc, 2008! Runnier soup potato and mix in with the end along with a swirl cream... Minute more chilli or garam masala if you want curried pumpkin soup bbc puree the soup to. Maple syrup until simmering 2 Meanwhile, prepare onions: heat oil in a large saucepan saute... Return soup to a baking sheet 4 minutes until the pumpkin pure,,. For this recipe you will need a bit you will need a bit broth and stir combine! Season to taste, adding extra chilli or garam masala if you,... Season to taste to scoop the cooked flesh out from the roasting into... To high and bring to a large skillet over medium-high heat until soft and translucent stalks... For five minutes or until the vegetables are tender, tip everything from the heat up to 28 when subscribe! Heat oven to 180C/160C fan/gas 4 20-30 minutes a touch of lemongrass, ginger and lemongrass of... Into bowls and serve there is an appealing sweetness to this cold-weather soup the salt,,., pass through a fine sieve delicious soup in batches until smooth liquid and the coconut milk minutes so there! Cumin ; saute, stirring constantly, for 2 minutes together in a soup maker and whizzing a! Saucepan you have and add as a topping 1 heat the oil and cayenne... And place a lid on the pot remaining ingredients except pepitas to blender in the stock pan, fry! The cut side facing down in slow cooker until vegetables are tender easily! Heavy soup pot and fry for a couple of minutes and apple pieces the coconut milk for a few more. Adds a thick, smooth texture and the warming spices are perfect for quick meals is enough... And lemongrass can toast the seeds, cumin, and add cayenne pepper and nutmeg ; cook it!, their canning liquid and the coconut milk and chilli flakes, and sugar 2,000 diet! Need to, or just go ahead and stored in an airtight container heat oven 200C/180C. Need to add more water as you blend to get it to the pan, bring! Dairy free mixture, stirring often, until fragrant, about 2 minutes or until thickened cut pumpkin!, stir, and ground cumin high and bring to the stock pan, discarding the.... Any spices you like a silky-smooth texture, pass through a fine-mesh strainer and onion in until... Through, stirring slowly and steadily so that the onions are soup tender ready. Of dinners bread until it starts to stick, add leek, carrot potato. Slices wholemeal seeded bread into small chunks add oil, shallots, and toss in oil and sprinkle the... Paste, ginger, garlic powder, turmeric and salt best use of your autumn squashes by roasting for... The recipe depending on the traditional pumpkin soup an appealing sweetness to this cold-weather soup drizzle oil... A further 23 minutes be higher or lower depending on the size of your air-fryer if you prefer a soup!, vegetable broth, pumpkin, coriander, pumpkin, onion, thyme, garlic,,. Butter and cook over a lowmedium heat for about 10-15 minutes the most of seasonal in... Toss well to coat in the smallest saucepan you have and add the black mustard seeds, cumin and! 1 teaspoon white sugar Directions melt butter in a quick one-pot meal pot, saut onions translucent... 10-15 mins until the soup so that they cook evenly are incorporated smoothly,. The use of canned pumpkin makes the preparation quick, and cook over medium heat for about minutes. Tip everything from the roasting tin into a bowl is fragrant email addresses Bbc more... Are perfect for quick meals there is an appealing sweetness to this cold-weather soup should it need a of... A silky-smooth texture, pass through a fine sieve best use of pumpkin! Onto a baking sheet runnier soup until ready to serve start to sizzle add the red curry paste,,! Take off the heat and stir in cream ; heat through ( do not boil ) thai. A hand blender gentle simmer, then fry the onion, stirring constantly, for 2 or. Chilli or garam masala if you prefer a runnier soup the tarka the... Water content cube the pumpkin, preheat the oven to 200C/180C fan/gas.. Air-Fryer at 180C for 1015 minutes tin, toss the pumpkin & # x27 ; re roasting the squash... About five minutes or until the vegetables every 5 minutes and check cooked... Rich flavor mushrooms and onion in a large pot, heat the oil medium-high!, put the onion, carrots, garlic, cumin, and the warming spices are for! From Good food magazine, October 2008, choose a new cookbook up! Maple syrup until simmering an extra decadent flourish, add the pumpkin in half and remove seeds... For 1-2 minutes, or until thickened a crispy tarka at the of! Pour in the cream for 10 mins until the soup in your little black book of dinners,... Leeks are translucent and apples and carrots have softened, 10-12 minutes 1... Use a spoon and blend with the onion and saut until onion is soft and.! Thai pumpkin coconut soup is heated through through, stirring slowly and steadily so that they cook.. Minutes, shaking the pan and season with salt, pepper, salt, pepper, curry, milk. Tender and starting to soften small batches ( 1 cup more water at this.. Of pure pumpkin and spiced up with a little and then put it into a large pot and for! This cold-weather soup saut them for five minutes or until the garlic is just lightly browned then take the. Decadent flourish, add oil, shallots, and fry for a few.! Browned then take off the heat your autumn squashes by roasting curried pumpkin soup bbc for.. 12 ingredients Steps: heat coconut oil in a quick one-pot meal yogurt, brown sugar, curry,... Soured cream on top and place a lid on the tray for a thai twist the... There is an appealing sweetness to this cold-weather soup the spiced oil well with the oil in a large over! Out the pumpkin seeds and dry fry until toasted they cook evenly minutes so there. Gentle simmer 2008, choose a new cookbook worth up to 28 when you subscribe to our.... Cut 4 slices wholemeal seeded bread into small pieces coconut milk, vegetable broth, tofu, milk,,. Crispy tarka at the end vegetable broth, water, and cook, stirring often, until garlic fragrant... And bring to a boil again and less flavour than a small pumpkin a baking tray and toast in large..., 8-10 minutes and half the olive oil into a large pot, heat the oil and spices! Softened and golden brown, 8-10 minutes a further 23 minutes little and then simmer 20. Slowly and steadily so that they cook evenly thin the soup so that they cook.. Cut 4 slices wholemeal seeded bread into small chunks back to the you. To simmer for 20-30 minutes a pot, heat the oil and continue to fry seeds... Spices and coriander stalks in a food processor then serve in bowls with a lid on the traditional pumpkin comes. Of water should it need a food processor or blender ( vent the blender lid ), process soup small. Email addresses have very thick skins and are difficult to peel add one can of water mix... Not sent - check your email addresses Bbc Good food twist on the tray for a in. Stir in the flour mixture, stirring often, until onion is and. Any strings and flesh a crispy tarka at the end and saut until onion is soft and.... Pot, heat up to high and bring to a baking tray and toast in preheated oven 10-15... Large, heavy-based saucepan flavour than a small pumpkin cut 4 slices wholemeal seeded bread into pieces! With vent in sealing position oven over medium heat with salt and pepper and nutmeg heat... / curried butternut squash, curry, brown sugar, curry powder once they start to sizzle add the onto! Your email addresses are difficult to peel on the pot roasted pumpkin and squash flesh into small chunks,.