this link is to an external site that may or may not meet accessibility guidelines. Place the pumpkin on two large baking trays and drizzle over a little olive oil. The baked pumpkin turned out to be so soft that I mashed the it using a laddle instead of a blender. If you like things nice and spicy, use 3-4 teaspoons. It's obnoxious when people rate recipes based on their substitutions. Amount is based on available nutrient data. You saved Curry Pumpkin Soup to your. both substitutes are actually oriental ingredients instead of americanized versions. I have done this recipe with the onion and half-and-half a couple of different ways. Curry actually marries extremely well with the flavour of the pumpkin and can give your soup a bit of spice without being overwhelming. Hot Curry Powder – has a serious kick and will make your mouth tingle from the first bite. Red curry paste: Or green or yellow curry paste, whichever you have on hand. Then I blended it with the oven-roasted pumpkins. For Pumpkin Soup: Heat ghee and oil in a large saucepan over medium-high heat. Serving suggestions for this soup: My daughter and I enjoyed steaming bowls of this soup when I first made it, along with some coconut roti.However, the next day, my daughter used this thick pumpkin curry soup as a dip for her pita chips and air fried chicken tenders.Then she tossed it with some gluten free pasta and said it was better than using tomato sauce. I also added a pinch of ginger. Taste you soup and season as needed with salt, pepper, grated nutmeg and turmeric. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Served it with some warm crusty popovers. Make it dairy free: Use coconut milk, not heavy cream. Stir in pumpkin and half-and-half. I am a chef in a Manhattan Resturant and we have recently received several requests for Add the butternut pumpkin and stir to coat in the spices. Place pumpkin, olive oil, ground cumin, paprika and salt in a large bowl. Bake for 15-20 minutes or until tender. Roasted Pumpkin Wedges: Keep the roasted pumpkin wedges separate from the soup if you plan to store the soup for leftovers. Add the roasted carrot and pumpkin to the pot along with the stock and the water. Toss well. Easy creamy vegan pumpkin soup. Bring to a boil, then reduce heat and cook on low for about 10 minutes, so the flavors blend. It is basically made of roasted pumpkin and coconut milk, which makes this cozy soup super creamy. Pour in 2 cups stock; puree with an … Melt margarine and cook onion and garlic. I have chopped the onion to add texture and I have also thrown it into the blender so it was creamy. This pumpkin soup recipe is creamy AND healthy! I blended up what was left and made ended up with about 6 cups of pumpkin puree. This pumpkin soup … Combine pumpkin, garlic and onion in a large baking dish; drizzle with oil. I also used curry paste and added a bay leave to the stock as recommended. I will be making this a lot and we will be able to eat this warming dish all winter long! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Wonderful as is! Isn’t this why you’re making a pumpkin curry soup after all? Then when it’s time to eat, pop the wedges on a baking tray and reheat in the oven to maintain the crispy exterior. Both blended into the sauce and roasted and stirred through the sauce. 162 calories; protein 3.9g 8% DV; carbohydrates 18.2g 6% DV; fat 9.1g 14% DV; cholesterol 24.4mg 8% DV; sodium 759.6mg 30% DV. Last Updated on 18/03/2020 by Adina. If you store the pumpkin wedges in the soup, you will lose that roasted … Pour pumpkin mixture into a saucepan and bring to a simmer over low heat; stir in butter, curry powder, ground ginger, chile powder, ground nutmeg, salt, and ground pepper. Your email address will not be published. https://www.epicurious.com/recipes/food/views/curried-pumpkin-soup-232968 This soup is made, for the most part, in the oven and finished off on the stove top. It's golden color is rich and creamy. This pumpkin curry is a mashup of some of my favorite autumn flavors and my newest favorite curry recipe. Roasted Pumpkin and Carrot Soup 1 Leek, white part only (2 cups) , or 1 onion rough chopped (either works) 1 large shallot, rough chopped (optional) 2-3 garlic cloves, minced 4 Cups winter squash, rough chopped in large cubes 2 Cups or more carrots, rough copped or halved 1 parsnip, peeled and rough chopped Olive… Remove from oven. Increase heat to … Info. Add comma separated list of ingredients to include in recipe. Curried Coconut Roasted Pumpkin Soup, a quick and easy Fall soup recipe with an earthy spiced touch and a sweet coconut hint - the true definition of comfort food. Sounds healthy & the ratings are great." Arrange the pumpkin pieces on a baking tray in a single layer. It calls for roasted pumpkin for maximum flavor. also if you use a butternut squash you don't need to add the sugar as it's naturally sweeter than pumpkin. I made a few changes: I added one chopped yellow onion and about 2 tablespoons of minced garlic to the curry saute and I replaced the vegetable stock with chicken stock and the cream with evaporated milk because I had it on hand and wanted to use it up. SO>>> I followed other reviewers & added about 1/4 Cup of food processed onions to the bubbling butter, then did the recipe as followed. Add lentils, water, bay leaves, pepper and salt. This creamy Pumpkin Soup really is simple to make! This roast pumpkin soup is a tasty and comforting meal idea, perfect for the whole family! I used chicken broth instead of vegetable and I used heavy whipping cream instead of half and half. Instructions In a large pot or Dutch oven, melt the coconut oil over medium heat. Gently cook for 8 … In a large pot, heat a drizzle of olive oil, add the shallots and saute on low heat until softened, about 3 minutes. Add garlic and roasted pumpkin and pour over with vegetable stock. So introducing you here to this rather easy roasted pumpkin Thai red curry. Top it with a swirl of cream or sour cream for the ultimate winter indulgence. https://www.naturalpaleofamily.com/roasted-pumpkin-soup-recipe Thin soup with milk to reach desired consistency. My friends LOVE the soup, will make it again, very soon! It's healthy, and suitable for vegetarians and vegans too. Easy and healthy vegan coconut curry pumpkin soup topped with toasted cashews and fresh chillies is a rich, satisfying and guilt-free recipe. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I’ve been eating roasted pumpkin seeds, pumpkin pie overnight oats, pumpkin pie yogurt and recently made a curried pumpkin soup. Reply Spiced Clear Chicken Soup – OneWholesomeMeal September 24, 2020 at 11:15 am […] recipe. Thanks so much for the recipe! I bought a pumpin at the farmer's market for making pie & seeds, but found this recipe on a "quick meal" search & thought, "What the hey? Stir in flour and curry powder until smooth. It's heartwarmingly delicious, and it caters for all tastes and ages. Canned pumpkin puree: Yessss. Toast in preheated oven for about 10 minutes, or until seeds begin to brown. For Pumpkin Soup: Heat ghee and oil in a large saucepan over medium-high heat. Saute onion until soft. The perfect way of dealing with a roasted pumpkin, this vegan pumpkin soup makes a wonderful starter or a full meal when served with sandwiches or a salad. https://www.goodfood.com.au/recipes/roast-pumpkin-soup-20121001-344gp Add comma separated list of ingredients to exclude from recipe. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. It’s healthy, happens to be gluten and dairy free, and is also ready in 30 minutes flat, thanks to the use of a super speedy shortcut ingredient, canned pumpkin. Roasted Pumpkin Wedges: Keep the roasted pumpkin wedges separate from the soup if you plan to store the soup for leftovers. I used hot curry in this batch. To have a look at other yummy soup recipes on my blog, try the Indian Style Tomato Soup, Curry Leaf Flavoured Roasted Pumpkin Soup, or Spicy Soup with Sichuan Peppercorns and you won’t be […] Instead of canned pumpkin, I used fresh pumpkin, baked it for 30 minutes the night before. It is ready in 25 minutes. Winter is coming closer and temperatures are dropping, which means I’m always looking for comfort food that keeps me … Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. I can't believe I made something so great tasting and easy to prepare. Method 1. Empty the can of pumpkin puree and spread it out over half the baking sheet. Bake for 15-20 minutes or until tender. Curry Leaf in Your Roasted Pumpkin Soup? How to make roasted pumpkin soup. Added about 1 cup of shredded chicken to it & used Coconut milk instead of the 1/2 & 1/2, AND I used Indian Curry which made it near impossible for my children to feed their bodies so wonderfully as my hubby & me! Notes. Saute onion until soft. I am so glad I tried this in October. Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together … It's heartwarmingly delicious, and it caters for all tastes and ages. Congrats! This coconut pumpkin soup is my favourite Autumn soup. I used hot curry in this batch. This Roasted Pumpkin Coconut Curry Soup would make a fabulous first course for a dinner party, but it’s also easy enough to whip up for a weeknight dinner. The soup is great! It didn't need changes. Most people won't think twice about serving basic cornbread when is on the table. Pumpkin pie filling is pumpkin puree with added sugar and spices. FABULOUS.. will make this again. If you store the pumpkin wedges in the soup, you will lose that roasted crispy exterior. While in the stir fry, the curry leaves are used for tempering, for the soup, I dry roasted them on the stovetop for 2-3 minutes on a medium flame. Nutrient information is not available for all ingredients. Allrecipes is part of the Meredith Food Group. Pumpkin puree is just what it says: pumpkin that’s been pureed. I'm rating medium because I know this can be so much better. This coconut pumpkin soup is my favourite Autumn soup. Gradually whisk in broth, and cook until thickened. This is a soup that will become your new favorite, comforting meal. In fact, this soup is actually a vegan pumpkin soup that gets its creaminess from roasted cauliflower. I like it creamy and my husband prefers the onions chopped. Autumn in Tuscany looks a lot like your neighborhood pumpkin patch - all shapes, sizes, and colors are piled high. Maharaja Curry Powder – has a little more depth and spice, more of a medium blend that goes really well in this roast pumpkin soup. Continue roasting the pumpkin and onion for about another 20 minutes or until soft. Preheat oven to 375 degrees F (190 degrees C). This recipe makes about four small bowls of soup. Adjust the heat in the recipe with the amount of red curry paste you use. Your daily values may be higher or lower depending on your calorie needs. 2. A perfect dish to welcome winter with open arms. Vegetarian / Dairy-Free/ Gluten-Free Inspired by fond memories of my Aussie boarding school days, this humble pumpkin soup recipe reminds me of Sunday roast dinners that included lots of roasted root. Also, you can add sauteed chopped sweet onions with the first three ingredients (this works best with a creamier version). To make this roasted pumpkin soup you need only a few simple ingredients. Roasted pumpkin soup recipe • 1.5kg edible pumpkin • Olive oil • 1 teaspoon dried chilli • 1 tablespoon coriander seeds • 1 large onion • 3 cloves garlic • 1 carrot • … Maharaja Curry Powder – has a little more depth and spice, more of a medium blend that goes really well in this roast pumpkin soup. Your pumpkin is perfect when it is starting to caramelize on the top (don’t let it burn!). Set aside. Stir in flour and curry powder until smooth. If you don’t like any heat, either omit it or just use 1 teaspoon. really good and creamy. If you want to use canned pumpkin… Good alternative for Thanksgiving and Christmas. For Roasted Pumpkin: Preheat oven to 220C. The coconut milk adds a velvety smoothness and the red curry paste a bit of heat. DIRECTIONS. Curry actually marries extremely well with the flavour of the pumpkin and can give your soup a bit of spice without being overwhelming. They’re sold in the same area, in the same size can and look deceptively similar. Roasting the pumpkin makes it sweeter which works well with the Thai coconut sauce laced with lime. Ingredients 2 teaspoons coconut oil 1/4 cup minced yellow onion 1/2 cup minced celery 1/4 teaspoon sea salt 1 clove garlic, minced 1 teaspoon curry powder 3 cups low sodium chicken or vegetable broth 1 can (15 oz) 100% pure pumpkin puree 1 cup full-fat … Cook and stir soup until heated through, about 5 minutes. Halve the squash and pumpkins and scoop out the seeds. Then, use a spatula to push roasted vegetables over to one side of the pan. Squeeze the roasted garlic out of its skin, then blend or process the roasted vegetables with stock until smooth. Instructions Heat pot with olive oil, add chopped carrot and garlic. No such thing as too much pumpkin… In a small bowl or large measuring cup, whisk together 1/3 cup … For Roasted Pumpkin: Preheat oven to 220C. It's healthy, and suitable for vegetarians and vegans too. Coconut cream Substitute your milk or cooking cream with coconut cream, the mild flavour can really make your dish sing and will make it so fragrant, thick and creamy. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Made wheat rolls & topped the soup with the seeds & we were so satisfied, in & out! The creaminess of the Thai Pumpkin Soup With Red Curry Paste Recipe comes from coconut milk and the smokiness from the roasted pumpkin which is gently spiced. Cook 12 min after boiling. Transfer your pumpkin and garlic to a saucepan ; Add in your vegetable stock (add extra stock if you prefer a runnier soup) Add 1 teaspoon of curry powder ; Bring your soup to a boil and then let it simmer for 10 minutes Delicious! Recipe yields 4 bowls or 6 cups of soup. Why you'll go crazy for this roasted pumpkin curry: All the pumpkin. Sauted minced onions with the butter used coconut milk instead of half-n-half and added cumin. It’s very easy to make, full of pumpkin flavor, and the best way to warm up in fall! How to make roasted pumpkin soup… Place pumpkin, olive oil, ground cumin, paprika and salt in a large bowl. Blend the soup with chopped … This roasted pumpkin soup is creamy, healthy and so good! Next, add the vegetable stock and increase the heat to... 3. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. Next up, pumpkin cornbread. Getting back to this pumpkin curry soup, I noticed that sauteing the ingredients together before blending them adds so much more flavor to this easy soup – much like it did to this spinach curry … I made this to use up some unused Christmas dinner ingredients and I think it's going to be replacing my current pumpkin soup recipe! This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. It can be warmed in a saucepan on the stovetop or for a minute or two in the microwave. Our Best and Easiest Christmas Cookie Recipes, Joy from the Oven – Our Best Cookies and Bars. I think it is substantial enough for a main dish. Thai Curry Pumpkin Soup Ingredients: To make this curried pumpkin soup recipe, you will need: Oil, onion and garlic: Which we will use as our base sauté for the soup. Indeed, nothing beats a good bowl of comforting roasted pumpkin soup. Blend the soup with a stick blender until smooth, adding water as you blend, if the soup is too thick. A rich beautifully fresh roasted pumpkin and garlic soup with a dash of spice! Curried Coconut Roasted Pumpkin Soup, a quick and easy Fall soup recipe with an earthy spiced touch and a sweet coconut hint - the true definition of comfort food. Put back in the oven for an extra 10 minutes, until the edges of the puree begin to brown. This Thai Pumpkin soup with addition of coconut milk and homemade Thai Red curry paste is a classic twist to the regular Pumpkin Soup. Thank you for this addition to my fave site! Be sure to use a pot that is oven safe and can be also be used over a burner or flame. Vegetarian / Dairy-Free/ Gluten-Free Inspired by fond memories of my Aussie boarding school days, this humble pumpkin soup recipe reminds me of Sunday roast dinners that included lots of roasted root. https://healthyfitnessmeals.com/roasted-pumpkin-soup-recipe This creamy pumpkin soup can be served on a cool Fall night, in a roasted pumpkin or a seasonal bowl. We like a moderate amount of heat and 2 teaspoons is perfect for us. THE ORIGINAL RECIPE is great. Creamy Roasted Pumpkin Pasta with Fried Sage & Chilli Pumpkin Seeds; Pumpkin Kale and Coconut Soup; Creamy Butternut Squash and Tomato Soup; I do hope you make my Curried Pumpkin Soup … I have made this with coconut milk instead of half and half with yummy results. I served the soup topped with a drizzle of coconut milk, some fresh-cracked pepper, and a sprinkle of rosemary. The way to give it a kick in flavor is either to add more curry or just more salt. Indeed, nothing beats a good bowl of comforting roasted pumpkin soup. Stir in the curry, salt, and pepper and cook for one minute. https://www.monashfodmap.com/recipe/roasted-pumpkin-carrot-soup Halve the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. If you like more sauce on your curry then scale up the quantities of the liquids. In a pestle and mortar, grind the chilli and coriander seeds with a … Set aside. Information is not currently available for this nutrient. I'm sure this soup is great without any changes though! Adjust the amount of curry and soy sauce for spiciness. Preheat the oven to 170°C/340°F. A roasted pumpkin recipe with a Thai curry coconut sauce. Roasted Pumpkin and Root Vegetable Soup is an easy, veggie loaded soup with delicious flavorings from curry, cumin, coriander and nutmeg. This pumpkin soup is inspired by Kath’s creamy curry butternut soup. Cook, … Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Vegetable stock: Or chicken stock, if you prefer. Arrange pumpkin seeds in a single layer on a baking sheet. Roast for about 40 minutes then remove garlic and put aside. This easy vegan pumpkin soup cooks in a single pot and carries deep flavor notes of Thai curry, coconut, and peanut. Make sure you’re purchasing pumpkin puree and not pumpkin pie filling. Cook, stirring, until mixture begins to bubble. Coconut cream Substitute your milk or cooking cream with coconut cream, the mild flavour can really make your dish sing and will make it so fragrant, thick and creamy. This soup will keep well refrigerated for up to a week. https://recipes.28bysamwood.com/recipe/coconut-curry-pumpkin-soup Roasted Pumpkin and Carrot Soup 1 Leek, white part only (2 cups) , or 1 onion rough chopped (either works) 1 large shallot, rough chopped (optional) 2-3 garlic cloves, minced 4 Cups winter squash, rough chopped in large cubes 2 Cups or more carrots, rough copped or halved 1 … Season with soy sauce, sugar, salt, and pepper. The soup is silky smooth and loaded with vibrant flavor. my fiancee makes a soup similar to this but it definitely uses coconut milk instead of cream which is so much better for you and fish sauce instead of soy sauce. Creamy Roasted Pumpkin Pasta with Fried Sage & Chilli Pumpkin Seeds; Pumpkin Kale and Coconut Soup; Creamy Butternut Squash and Tomato Soup; I do hope you make my Curried Pumpkin Soup as I’m sure you’ll love it as much as we do. The CafÃ© Sucre Farine. Either way you go this recipe is a winner and so easy you will not believe it. You could also easily double the recipe to feed more people though. Do share your recreations over on Instagram, Facebook or Twitter just tag @FabFood4All and I’ll see them. So good for you too! I also put in a little more sugar and it really tasted fantastic and I will definitely make this again....it's an awesome "comfort" food on a cold fall afternoon. This is a great, warm up your insides & get your nose running soup! For all soups in general roasting all dry ingredients (even the garlic) enhances the flavour so much more. This Thai Pumpkin soup with addition of coconut milk and homemade Thai Red curry paste is a classic twist to the regular Pumpkin Soup. Add the broth and pumpkin, bring to a … Now this recipe card sits in front row in my soup slot in the recipe box!!! A cast iron ceramic or a stainless steel Dutch oven works well. Instead of sugar pumpkins, you can use other winter squash in our Percent Daily Values are based on a 2,000 calorie diet. Make it vegan: Use coconut milk and maple syrup. Cook few minutes. Transfer vegetables to a medium saucepan; heat over medium. A classic pumpkin soup recipe made with caramelised roasted vegetables and chicken stock, this delicious and healthy soup will keep you toasty warm in the cooler months. https://bakeplaysmile.com/thai-pumpkin-soup-30-minute-recipe I love this soup or anything with pumpkin! Melt butter in a large pot over medium heat. Garnish with roasted pumpkin seeds. The heat can be adjusted according to one’s palate. A perfect dish to welcome winter with open arms. I also added a few aromatic spices for some warming and inviting extra flavors. This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. By using the roasted cauliflower the pumpkin flavor is tempered a bit (so it doesn’t taste like pumpkin pie in a bowl) and the curry flavor is clear and bright. Bring just to a boil, then remove from heat. Hot Curry Powder – has a serious kick and will make your mouth tingle from the first bite. This soup is ridiculously good. Toss well. Then when it’s time to eat, pop the wedges on a baking tray and reheat in the oven to maintain the crispy exterior. Arrange the pumpkin pieces on a baking tray in a single layer. Melt butter in a large pot over medium heat. While the soup is cooking, prepare your cashews. The creaminess of the Thai Pumpkin Soup With Red Curry Paste Recipe comes from coconut milk and the smokiness from the roasted pumpkin which is gently spiced. Roasted pumpkin soup recipe • 1.5kg edible pumpkin • Olive oil • 1 teaspoon dried chilli • 1 tablespoon coriander seeds • 1 large onion • 3 cloves … This vegan roasted pumpkin soup is super creamy, delicious, and healthy!