This is a soup that will become your new favorite, comforting meal. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. 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. 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. Set aside. 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. Served it with some warm crusty popovers. 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. If you want to use canned pumpkin… It calls for roasted pumpkin for maximum flavor. This soup is ridiculously good. Why you'll go crazy for this roasted pumpkin curry: All the pumpkin. It’s very easy to make, full of pumpkin flavor, and the best way to warm up in fall! also if you use a butternut squash you don't need to add the sugar as it's naturally sweeter than pumpkin. A roasted pumpkin recipe with a Thai curry coconut sauce. 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 … Make sure you’re purchasing pumpkin puree and not pumpkin pie filling. You could also easily double the recipe to feed more people though. Canned pumpkin puree: Yessss. Percent Daily Values are based on a 2,000 calorie diet. Preheat the oven to 170°C/340°F. If you like things nice and spicy, use 3-4 teaspoons. THE ORIGINAL RECIPE is great. Notes. If you store the pumpkin wedges in the soup, you will lose that roasted … Melt margarine and cook onion and garlic. 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. 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. Thanks so much for the recipe! 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 Maharaja Curry Powder – has a little more depth and spice, more of a medium blend that goes really well in this roast pumpkin soup. Taste you soup and season as needed with salt, pepper, grated nutmeg and turmeric. In a small bowl or large measuring cup, whisk together 1/3 cup … Add lentils, water, bay leaves, pepper and salt. 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? Then, use a spatula to push roasted vegetables over to one side of the pan. Cook few minutes. Halve the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Good alternative for Thanksgiving and Christmas. 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. Place pumpkin, olive oil, ground cumin, paprika and salt in a large bowl. 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 […] Halve the squash and pumpkins and scoop out the seeds. Arrange the pumpkin pieces on a baking tray in a single layer. This roasted pumpkin soup is creamy, healthy and so good! Roasted Pumpkin Wedges: Keep the roasted pumpkin wedges separate from the soup if you plan to store the soup for leftovers. 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. Then when it’s time to eat, pop the wedges on a baking tray and reheat in the oven to maintain the crispy exterior. This pumpkin curry is a mashup of some of my favorite autumn flavors and my newest favorite curry recipe. I used chicken broth instead of vegetable and I used heavy whipping cream instead of half and half. Roasting the pumpkin makes it sweeter which works well with the Thai coconut sauce laced with lime. Cook and stir soup until heated through, about 5 minutes. If you store the pumpkin wedges in the soup, you will lose that roasted crispy exterior. Blend the soup with a stick blender until smooth, adding water as you blend, if the soup is too thick. Add comma separated list of ingredients to exclude from recipe. Your daily values may be higher or lower depending on your calorie needs. The soup is silky smooth and loaded with vibrant flavor. This pumpkin soup is inspired by Kath’s creamy curry butternut soup. If you like more sauce on your curry then scale up the quantities of the liquids. I like it creamy and my husband prefers the onions chopped. So good for you too! This creamy Pumpkin Soup really is simple to make! https://www.epicurious.com/recipes/food/views/curried-pumpkin-soup-232968 This creamy pumpkin soup can be served on a cool Fall night, in a roasted pumpkin or a seasonal bowl. I'm sure this soup is great without any changes though! Red curry paste: Or green or yellow curry paste, whichever you have on hand. Roasted Pumpkin and Root Vegetable Soup is an easy, veggie loaded soup with delicious flavorings from curry, cumin, coriander and nutmeg. The baked pumpkin turned out to be so soft that I mashed the it using a laddle instead of a blender. I think it is substantial enough for a main dish. 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 … Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. this link is to an external site that may or may not meet accessibility guidelines. 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. Top it with a swirl of cream or sour cream for the ultimate winter indulgence. 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. 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. It's obnoxious when people rate recipes based on their substitutions. Add comma separated list of ingredients to include in recipe. A perfect dish to welcome winter with open arms. This Thai Pumpkin soup with addition of coconut milk and homemade Thai Red curry paste is a classic twist to the regular Pumpkin Soup. 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. Add the roasted carrot and pumpkin to the pot along with the stock and the water. Made wheat rolls & topped the soup with the seeds & we were so satisfied, in & out! Add garlic and roasted pumpkin and pour over with vegetable stock. 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. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The heat can be adjusted according to one’s palate. Most people won't think twice about serving basic cornbread when is on the table. https://healthyfitnessmeals.com/roasted-pumpkin-soup-recipe 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 … Roast for about 40 minutes then remove garlic and put aside. Hot Curry Powder – has a serious kick and will make your mouth tingle from the first bite. For Pumpkin Soup: Heat ghee and oil in a large saucepan over medium-high heat. 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. The coconut milk adds a velvety smoothness and the red curry paste a bit of heat. Adjust the amount of curry and soy sauce for spiciness. 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. I have chopped the onion to add texture and I have also thrown it into the blender so it was creamy. https://www.monashfodmap.com/recipe/roasted-pumpkin-carrot-soup FABULOUS.. DIRECTIONS. Isn’t this why you’re making a pumpkin curry soup after all? Winter is coming closer and temperatures are dropping, which means I’m always looking for comfort food that keeps me … 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! I blended up what was left and made ended up with about 6 cups of pumpkin puree. Gently cook for 8 … Vegetable stock: Or chicken stock, if you prefer. It's healthy, and suitable for vegetarians and vegans too. Our Best and Easiest Christmas Cookie Recipes, Joy from the Oven – Our Best Cookies and Bars. Saute onion until soft. This soup is made, for the most part, in the oven and finished off on the stove top. Info. Bake for 15-20 minutes or until tender. The Café Sucre Farine. Make it vegan: Use coconut milk and maple syrup. For Roasted Pumpkin: Preheat oven to 220C. Both blended into the sauce and roasted and stirred through the sauce. I also added a pinch of ginger. Sounds healthy & the ratings are great." We like a moderate amount of heat and 2 teaspoons is perfect for us. Add the butternut pumpkin and stir to coat in the spices. I will be making this a lot and we will be able to eat this warming dish all winter long! https://bakeplaysmile.com/thai-pumpkin-soup-30-minute-recipe Stir in flour and curry powder until smooth. Bring just to a boil, then remove from heat. Recipe yields 4 bowls or 6 cups of soup. Cook, stirring, until mixture begins to bubble. Either way you go this recipe is a winner and so easy you will not believe it. I also used curry paste and added a bay leave to the stock as recommended. This roast pumpkin soup is a tasty and comforting meal idea, perfect for the whole family! I also added a few aromatic spices for some warming and inviting extra flavors. I love this soup or anything with pumpkin! In a large pot, heat a drizzle of olive oil, add the shallots and saute on low heat until softened, about 3 minutes. Roasted pumpkin soup recipe • 1.5kg edible pumpkin • Olive oil • 1 teaspoon dried chilli • 1 tablespoon coriander seeds • 1 large onion • 3 cloves … Indeed, nothing beats a good bowl of comforting roasted pumpkin soup. 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. Last Updated on 18/03/2020 by Adina. https://www.naturalpaleofamily.com/roasted-pumpkin-soup-recipe For Roasted Pumpkin: Preheat oven to 220C. 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. Arrange pumpkin seeds in a single layer on a baking sheet. This pumpkin soup … will make this again. Thin soup with milk to reach desired consistency. This is a wonderfully soothing and savory soup - a perfect choice for a holiday party or dinner. Stir in pumpkin and half-and-half. This recipe makes about four small bowls of soup. Toss well. Squeeze the roasted garlic out of its skin, then blend or process the roasted vegetables with stock until smooth. Indeed, nothing beats a good bowl of comforting roasted pumpkin soup. Adjust the amount of half-and-half, or substitute heavy cream or milk for varying levels of creaminess. I have made this with coconut milk instead of half and half with yummy results. Put back in the oven for an extra 10 minutes, until the edges of the puree begin to brown. Melt butter in a large pot over medium heat. Curry Leaf in Your Roasted Pumpkin Soup? Arrange the pumpkin pieces on a baking tray in a single layer. Cook, … Your pumpkin is perfect when it is starting to caramelize on the top (don’t let it burn!). Thank you for this addition to my fave site! Adjust the heat in the recipe with the amount of red curry paste you use. The way to give it a kick in flavor is either to add more curry or just more salt. Toss well. 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2020 roasted pumpkin curry soup