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Curry Pumpkin Soup

chefallen's picture
This Curry Pumpkin Soup recipe is my favorite and also liked by my family. This soup is not only tasty but also very nutritious. So if you have good taste and also care about your health , you must try this Curry Pumpkin Soup recipe.
Ingredients
  Onion 2 Large, sliced
  Sliced scallions 1 1⁄2 Cup (24 tbs) (white part only)
  Scallions 1 1⁄2 Cup (24 tbs), sliced
  Butter 1⁄2 Cup (8 tbs)
  Pumpkin 2 Can (20 oz)
  Chicken broth 8 Cup (128 tbs)
  Bay leaf 2
  Sugar 1 Teaspoon
  Curry powder 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Parsley sprigs 2 Teaspoon
  Half and half 4 Cup (64 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Ground pepper To Taste
Directions

Step1-Saute onions and scallions in butter until golden brown.
Step2-Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley.
Step3-Bring to a simmer and continue simmering, uncovered, for 22 minutes, stirring occasionally.
Step4-Transfer soup to food processor in batches and puree.
Step5-come to pan; add half & half, salt and pepper.
Step6-Simmer 8 to 12 minutes.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Taste: 
Savory
Method: 
Saute
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
10

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Your rating: None
3.85
Average: 3.9 (3 votes)

2 Comments

Ganesh.Dutta's picture
It is also a very delicious soup recipe. I ilke soup very much, so I will try this recipe very soon.
shantihhh's picture
I love making Pumpkin Curry Soup the curry is wonderful in it, I also add some ginger-garlic paste, and even green chiles sometimes. Very nice flavours pumpkin and curry. I often use Kabocha (Japanese pumpkin in curry-it has nice flavour and isn't stringy, and doesm't get or mushy (if added at the last 10 min.). Shanti/Mary-Anne