pumpkin squash curry soup

This cookie is set by GDPR Cookie Consent plugin. Using a stick blender, regular blender or food processor puree the contents of the pot until very silky smooth. Heat the oil in a stock pot or on saute mode in an Instant Pot pressure cooker. Disclosure & Privacy Policy. If youre a regular around here, Im sure youve noticed how much Im loving my Instant Pot. . STEP 1: Prepare the pumpkin. Stir in coconut milk and vegetable broth. Preheat oven to 375 degrees and line a baking sheet with foil. 1 medium butternut squash, peeled and cubed (about 5 cups). Add garlic, Thai curry, salt, pepper, cumin and ginger to the pot. The curry is done when the pumpkin is tender. Once cooked the skin, softens and can be eaten too. Taste for seasonings and adjust as necessary. Stir in 1 cup coconut milk and lime juice. You can find this gourd at the grocery store or local farmers markets. Reduce heat to a low simmer, cover the pot and cook for 15 minutes. Step 2. We also use third-party cookies that help us analyze and understand how you use this website. It looks like a small pumpkin without the ridges. Lightly sprinkle it with salt and pepper. I use it to make all my favorite soups: Traditional Lentil, Creamy Mushroom Lentil, Minestrone, Potato Leek, and Quinoa Chili. Remove from the oven and let cool completely. 1. Cut the pumpkin in half. Pressure cook: Close the lid and turn the vent to the sealing position. Add all remaining ingredients and stir well to combine. Stir and cook for 2 minutes. Can add additional vegetable broth to thin if needed. Stir to combine, and bring to a boil. Once the oil is hot, add the onion and butternut squash. Then, in recent weeks, after we tested and photographed our way through Aaron Hutchersons 20-ingredient Thanksgiving menu and Daniela Galarzas pecan and pumpkin pies, I realized that I had a few cans of pureed pumpkin left over. However, you may visit "Cookie Settings" to provide a controlled consent. Toast for a few minutes until fragrant and the pumpkin seeds start to pop. Ladle soup in bowls and top with a dollop of yogurt, pumpkin seeds and a pinch of nutmeg. Cook for 2 minutes more. Scoop out the seeds and discard. Instructions. M - Th 8a - 5p, F 8a - 4p, Sa 10a - 1p, Su - Closed, 6401 Carnegie Blvd, Suite 2A, Charlotte, NC 28211. granny smith, honey crisp and gala are good for this, peeled, seeded chopped. Serve immediately. Add the broth and cook until the soup is hot, about 5 minutes. Pour in the coconut cream and stir to combine. Add the vegetable stock and bring to a boil. Return the soup to a simmer, and cook it, uncovered, stirring often, until heated through, 3-5 more minutes. Using a spoon, scoop the flesh from the cooled squash into the pot. Serve with crisp naan. The naturally sweet squashes are complemented by the slight tinge of heat from chopped fresh chiles and ginger, too. In a large saucepan over medium heat, combine the oil and cumin seeds, stirring until the cumin is fragrant, about 1 minute. Brush the halves with olive oil and roast, flesh side down until tender. The first time I made this recipe, I made it just the way Hari Ghotra describes it in her cookbook Indian for Everyone. I roasted butternut squash with pats of butter, scooped them and followed the recipe. Stir in the vegetable stock and bring to a simmer. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. This soup doesnt need anything added on top. In a large stock pot or Dutch oven heat the olive oil over medium-high heat. Add the garlic and ginger. Tip in the lentils, vegetable broth, coconut milk and give it a good stir. Add pumpkin, butter beans and stir to coat. Simmer. Once simmering, slightly reduce heat to low and cover. Even with lentils added. Transfer the seeds to a rimmed baking sheet, drizzle with 2 teaspoons of olive oil and, using your hands, mix until coated. Directions Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Didnt need it. Scoop the flesh from the pumpkin and squashes and add to the pot. Transfer to bowls and garnish with fresh parsley, pepitas, more coconut milk, and/or pomegranate arils. Slow Cooker Method: Cook in the slow cooker on HIGH for 4 hours. 1 medium butternut squash, 3 carrot, 1 onion. Place a whole pumpkin in the oven for 15-20 minutes at 400 degrees. Add coconut milk, water, pepper, and salt. But opting out of some of these cookies may affect your browsing experience. You'd never know that this soup was made with just five ingredients. This cookie is set by GDPR Cookie Consent plugin. Click the bookmark icon below the serving size at the top of this page, then go to Saved Stories in My Post. Gradually add the broth. Join our newsletter list and get a free e-cookbook with 20 easy dinner recipes the whole family will enjoy! Stir in flour and curry powder until smooth. Creamy and nourishing curried butternut squash pumpkin soup made with warm flavors like fresh ginger, curry powder, and turmeric is a beautiful autumn soup. Select pressure cook, or manual, and cook for 8 mins at high pressure. Enjoy! Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Add squash to soup and salt to taste. It should not substitute for a dietitians or nutritionists advice. I was about to put them on the pantry shelf but then remembered that Ghotra, whose cookbook is filled with great tips and shortcuts, said this soup recipe worked well with pumpkin, too. For extra sweetness and flavor, I love to roast the squash before turning it into soup. Want to save this recipe? I hope you find many easy, nourishing, delicious recipes your family will love. Thanks for the recipe, Your email address will not be published. Great soup. Add diced onions and garlic and saut for about 3 minutes. Saut for 3-5 minutes until the onion and fennel start to get tender and translucent. Serve with rice. (If youre using squash you seasoned and roasted, you may not need to add salt to your soup, but with canned pumpkin, you should finish it, taste it and decide if it needs a bit. Stir everything together. Fresh ginger, curry powder, and turmeric add the most wonderful flavor boost while adding even more nourishment. Blend the pumpkin ginger soup (7) and add the cream or milk (dairy or vegan alternative). Stir in the pureed pumpkin until well combined. The soup is made especially creamy with the addition of coconut milk, while the Thai red curry paste and garlic lend each it depth and. Season with salt and pepper, to taste. Add the onion and saute for 5 minutes until tender and lightly golden, then add the garlic, flour, curry powder, coriander and cayenne (if using) and cook, stirring often for one more minute until you can smell the garlic and spices. If using an pressure cooker, lock the lid and cook on manual mode, with valve sealing, for 6 minutes, then let the pressure release naturally for 5 minutes before releasing the steam the rest of the way. Prepare The Pumpkins and Squash: Preheat the oven to 350F. Slice each squash in half vertically. Add 1 teaspoon of butter to each. Stir in green onion, thyme, Curry Powder, cumin, allspice, cayenne pepper and cook until fragrant. In a medium stockpot add butter and melt. Remove from the heat; stir in flour until smooth. Halve the squash and pumpkins and scoop out the seeds. Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper. Reduce heat to medium-low and simmer for 35-45 minutes. Cook for a minute or two until very fragrant. I do recommend sauteeing the onion first for extra flavor. Blend: Blend the puree using an immersion blender. I'm passionate about sharing the beauty of real food through plant based recipes. Add the pumpkin and coconut milk (and some salt and a little sugar), and stir to combine. Once your soup is nice and creamy return it to the pot. Saute the onion until softened. So I whipped up another batch of the soup this time using the canned stuff. It does not store any personal data. It has similar flavors but with about half the ingredients. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It is healthy, vegan, naturally gluten-free, and dairy-free and the recipe is customizable which means you can adjust it according to your taste palate. They will have a nice golden brown texture when they are done. Peanut Butter Balls with Rice Krispies and Dark Chocolate, Holiday Baked Oats Recipe (w/banana, orange & cranberry), Grapefruit Mimosas (grapefruit juice cocktails), Beef Carbonnade (Carbonnade la Flamande). Make the Soup. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. I used my immersion blender but wish I wouldnt have made it so thin. Can add additional vegetable broth to thin if needed. The pumpkin patch is in full swing and a week of rain and fog makes for perfect soup weather. Squash Curry Soup; 3 cups squash (butternut, acorn or kabocha) 1 cup chopped carrots; 1 / 2 cup onion, chopped; 1 / 8 cup shallots, chopped; 3 garlic cloves . Turn oven up to 375 degrees for baking Pumpkin/Squash. Place the olive oil in a dutch oven over medium heat. If the soup is too thick, add a little hot water, a few tablespoons at a time, until it reaches the desired consistency. Spread the seeds in a single layer and toast in the oven for about 10 minutes, or until golden brown. Preheat oven to 450 degrees. It also provides vitamin A and vitamin C, some of the B beta-carotene. Uncover the soup and blend with an immersion blender until smooth. Scoop the flesh from the various squash and sugar pumpkin and add them to the pot, stir to combine. Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper. Step. Stir to combine all the ingredients. Add the ginger, curry powder, turmeric (if using) salt and pepper. Mix in salt, pumpkin pie spice, vegetable broth and 14 t nutmeg. Necessary cookies are absolutely essential for the website to function properly. Scale this recipe and get a printer-friendly, desktop version here. This squash is perfect with fall spices in this comforting soup. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Cook for a minute or two until very fragrant. Instant Pot Recipes Soup Thanksgiving Vegan, So easy and really yummy. Increase heat to medium-high, stirring occasionally, and bring to a boil. Add the rest of coconut milk and water. Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Let the pumpkin cool until you can safely handle them, scoop out the soft flesh in the food processor, and process until smooth, about 3 to 5 minutes. Adjust seasonings to taste. Add remaining chicken broth to cover squash. Let it simmer in the curry sauce over medium or medium - high heat (with the lid off). If you don't have an immersion blender, puree in a blender in batches once slightly cooled. Garnish with chives. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. Add the squash, curry powder and mustard. after plating this soup, grind up a little flax seed and sprinkle that over for extra added health benefits. This one-pot soup is super easy to make and comes together in under 20 minutes. Pumpkin Curry Soup with creamy coconut milk and sweet apple features an aromatic blend of ginger, cumin, turmeric and curry powder. Stir to combine and then cancel Saute (Pics 2 & 3). Add chicken stock, canned pumpkin (if using), coconut milk and shredded coconut . Pour in vegetable stock, coconut milk, and pumpkin puree. Use a butternut squash recipe and just replace the butternut puree with the pumpkin. Method. In a small bowl toss together the pepitas, oil and spices until coated. Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. I crave warm autumn soups ever time October and November roll around. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden. Cut the pumpkin, butternut and acorn squash in half vertically. Bring to a boil. Remove the seeds from the squash, rinse thoroughly to remove any lingering squash and dry well. Bring to the boil and then reduce the heat, cover and simmer for 45 minutes. Stir to combine. Stir in the maple syrup, orange juice and cream. I've made this soup with butternut, acorn and kabocha squash and all are delicious. Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh. Reduce to simmer and cook until pumpkin is tender and the sauce is thick about 15 minutes. Cook for 1-2 minutes for the flavors of the spices to bloom. Remove from the oven and let cool completely. Creamy and nourishing curried butternut squash pumpkin soup made with warm flavors like fresh ginger, curry powder, and turmeric is a beautiful autumn soup. Cut into 2-inch chunks, roughly the same size. Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender. This website uses cookies to improve your experience while you navigate through the website. Cover and cook on low until vegetables are very tender, about 7 hours. saucepan over medium-high heat. These cookies track visitors across websites and collect information to provide customized ads. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes. Keep this recipe handy if you think youll have cans of pureed pumpkin lurking in the pantry or pans of roasted squash or even roasted or smashed sweet potatoes in the refrigerator. Directions Preheat oven to 375 degrees F (190 degrees C). Puree the soup in a food processor or blender in small batches. Roast in the hot oven for 45-60 minutes. Shake the coconut milk well. Add cream; cook until heated through, about 2 minutes. If you do, this soup can be on the table in about 20 minutes. You can try my Roasted Butternut Squash Soup if youd like to go that route. Combine the butternut squash, garlic, water, curry powder, onion flakes, salt, and coconut oil in a large saucepan and bring to a boil over high heat. Add squash flesh to coconut milk. In a large saucepan over medium heat, combine the oil and cumin seeds, stirring until the cumin is . colored winter squash, a cultivated variety of the species Cucurbita maxima. This time, however, I simply cubed the butternut squash and tossed it into the Instant Pot with a can of pumpkin puree, onion, apple, and spices. DESIGNED BY GRACE + VINE STUDIOS. The cookie is used to store the user consent for the cookies in the category "Performance". Step 3: Slow cook. Add the remaining prepared ingredients and the spices (curry, cumin, sugar, salt). Add the chicken stock, pumpkin, brown sugar, salt, black pepper and cumin. Cook for 10 minutes until it is fork-tender. Stir and bring to a boil. Change the instant pot setting to manual or pressure cook mode at high pressure for 10 mins. To the slow cooker, add the curry powder, maple syrup, ginger, nutmeg, salt, coconut milk, vegetable broth, pumpkin, and butternut squash. Turmeric is thought to be a natural anti-inflammatory, while ginger has a bunch of health benefits of its own. I also keep the lid cracked a little so steam can escape and cover the whole thing with a towel. It looks like a small pumpkin without the ridges. ), Five ways to use canned pumpkin puree that have nothing to do with pie. 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. Reduce heat to medium and simmer uncovered for 20 minutes or until the squash is tender. Garnish with roasted pumpkin seeds and fresh cilantro. Using a knife, carve the top off of the pumpkins and scoop out the seeds and the stringy insides. Sprinkle with sea salt, pepper, garlic powder, and onion powder and toss. Add in curry paste and all seasonings. 1-2 tbsp curry powder, cup red lentils, dried, 3 cups vegetable broth, 1 inch ginger, fresh, 1 can low fat . Add thick coconut milk, lime juice, and stir well. 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. 3 cups peeled and cubed butternut squash (about 1 small squash), 3 cups peeled and cubed sugar pumpkin (about 1/2 of a sugar pumpkin), 3 1/2 cups low sodium vegetable or chicken broth, 1/4 teaspoon nutmeg, freshly grated if possible. You can make this soup ahead of time and freeze for later. Top with some pumpkin seeds as a garnish. We had just gotten back from a weekend at the Alisal Ranch (you may know this if you follow along on Instagram). Simmer until pumpkin is soft, about 15 minutes. Per serving (1 3/4 cups soup made with pumpkin), Calories: 225; Total Fat: 7 g; Saturated Fat: 4 g; Cholesterol: 3 mg; Sodium: 52 mg; Carbohydrates: 41 g; Dietary Fiber: 10 g; Sugar: 23 g; Protein: 6 g. This analysis is an estimate based on available ingredients and this preparation. Reduce heat and simmer for 5 minutes. For each section of Pumpkin/Squash add one little cube of butter, salt, curry powder and a little drizzle of maple syrup. Melt butter in large saucepan over medium-high heat. Thank you for posting it Will definitely make again. Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat. Instructions. Place sections on parchment paper lined sheet pans and cover whole pan with foil. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices. Take a photo and tag us on Instagram with #eatvoraciously. Be careful not to let milk scald. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Step 5 Cooking the Spicy Pumpkin Soup. Add the ginger, cumin, salt, curry powder, white pepper and turmeric and stir, cooking for about 1 minute until its fragrant. Add the onion and gently cook until soft, stirring occasionally, about 3. These cookies ensure basic functionalities and security features of the website, anonymously. Red Kuri squash is a good source of fiber. Add the squash and broth. Increase heat to medium-high and bring to a boil. Remove from heat, and season with salt and pepper. These cookies will be stored in your browser only with your consent. Reduce the heat to low, cover, and simmer for 10 minutes, to allow the flavors to meld. Cover and simmer until all vegetables are very tender, about 20 minutes. Cover pot, bring to a boil. Stir in coconut milk and 4 cups water (or broth) and lemongrass paste, and bring to a boil. Use a spoon to scrape out the pumpkin seeds. Use those little sugar pumpkins to make this creamy fall pumpkin bisque. Drizzle the quarters with olive oil and season with salt and pepper and continue roasting in the oven for 35-50 minutes (depending on size) until the flesh is really soft. Place the pumpkin pieces on the prepared baking sheet and roast them in the oven for 45 to 60 minutes or until they are fork-tender. Puree the soup with a stick blender or work in batches with a regular blender or food processor until the soup is smooth and creamy. Remove the bay leaves. Pumpkin Curry Soup 5 from 20 votes 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 3 cloves garlic minced (about 1 tablespoon) 1 tablespoon minced fresh ginger 3 tablespoons Thai red curry paste STEP 3: Remaining Ingredients. Stir in curry powder, salt and pepper; cook for 1 minute. Place the wedges cut-side up onto a foil lined baking sheet, drizzle with 1 TBSP olive or coconut oil, and sprinkle with a generous pinch of salt. Heat a small non-stick skillet over medium heat. Once the oil is hot, add the chopped onion, pumpkin, and butternut squash to a large pot. Your email address will not be published. Add cream and nutmeg, then blend again. Cook for about 2 minutes. Add ingredients: Add butternut squash, carrots, curry paste, ground coriander, cumin, salt, and vegetable broth. Saut onion and pumpkin until goldenseason with cracked pepper. Remove from the oven and cool slightly then peel of the skin and cut into cubes. Toast in preheated oven for about 10 minutes, or until seeds begin to brown. If you dont have an Instant Pot, no worries! This easy comforting 5 Ingredient Curry Peanut Pumpkin Soup is perfect for a weeknight meal or a road trip. Roast for 35 to 40 minutes, or until soft when pierced with a knife. This squash is perfect with fall spices in this comforting soup. Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh. Add the butternut squash, pumpkin, apple, broth, coconut milk, curry powder, turmeric, ginger, and salt and bring to a simmer on the stove, partially covered. 4 Ingredient Pumpkin Soup Recipe 4 Ingredients 1 tablespoon olive oil 1 large brown onion, peeled and sliced 750-gram pumpkin, peeled and chopped 1 liter GF chicken stock Instructions In a large frying pan, heat the olive oil. A basic recipe is to do the mirepoix of celery, carrots onion, some thyme, and sage, add in the puree and 4 quarts of chicken or veggie broth and simmer, taste, salt, and pepper and some cream or half and half. STEP 3. Soup. Your email address will not be published. Reduce the heat to low, cover, and simmer for 20 minutes. The cookie is used to store the user consent for the cookies in the category "Other. Add diced pumpkin, water or vegetable stock, turmeric, and salt. While the squash is roasting, heat the remainder of the olive oil in a heavy pot or dutch oven and add the onion, fennel, apple and carrots. Should be a cream consistency. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Place half of pumpkin mixture in a blender. Already passed on recipe to friends. This recipe features Red Kuri Squash. Low in calories and sodium, this deep-colored squash also contains. But for a fast dinner, reach for those cans, especially if you have pumpkin puree left over or find the cans on sale after the holiday. Cover and simmer until the pumpkins are soft, about 20-25 minutes. In a large saucepan, saute onion in butter until tender. Cover to keep warm. Tested by Ann Maloney; email questions to voraciously@washpost.com. Subscribe to get our top most-loved fan favorite recipes! Add the onions and saute until softened and transluscent (4-5 minutes). Add all remaining ingredients and stir well to combine. This creamy pumpkin soup was inspired by Thai flavors. When the oil is hot, add the onion, garlic and ginger and stir. It was such a wonderful getaway, but the food was heavier than my usual, and I came back craving something really nourishing and clean. It also provides vitamin A and vitamin C, some of the B, vitamins, calcium, potassium, iron, riboflavin, and thiamine. This week I couldnt decide between pumpkin and butternut squash soup, so I decided to use both. Once the soup comes to a boil use an immersion stick blender or regular blender to pure the soup until it's smooth. Peel the pumpkin or butternut squash and dice it into small pieces. Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. If using fresh butternut squash, peel and seed. Step 2. Mix in salt, pumpkin pie spice, vegetable broth and 14 t nutmeg. Curried Butternut Squash and Cauliflower Soup, Pork Medallions with Creamy Mushroom Leek Sauce, Mashed Butternut Squash with Goat Cheese and Rosemary. Heat a pan over medium-high heat, add the pumpkin seeds, drizzle with the avocado oil and toss to coat. Bring to a simmer over medium heat. While the pumpkin and squash roast, chop the aromatics (onions, fennel, carrots, apples) and saut them in a heavy pot or dutch oven until tender. Red Lentils: Puree. Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow chestnut-like flavor. Puree with an immersion blender or in small batches in a blender. Add stock; bring to a boil. Make this easy curried butternut squash soup on the stovetop or in the Instant Pot pressure cooker. 2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste) Preheat the oven to 375 degrees and place the oven racks in the middle. It did thicken up overnight. Reduce the heat to low, cover, and simmer for 25-30 minutes. Directions. Analytical cookies are used to understand how visitors interact with the website. Add squash flesh to coconut milk. By clicking ACCEPT ALL, you consent to the use of ALL the cookies. Bring to a boil then simmer and cover for 20 minutes. Should be a cream consistency. Inside the hard outer skin is a firm flesh that provides a delicate and mellow chestnut-like flavor. Simmer: Once the pumpkin is roasted, saute the onion and garlic in a pot.Add pumpkin pulp, spices, and broth. Use an immersion blender to liquify soup. Add the ginger, curry powder, cumin, turmeric, kosher salt, white pepper and stir to combine. Add pumpkin, stock, thyme, parsley, and bay leaf . Season to taste and serve with your choice of garnishes. Add the minced garlic and ginger, and cook another minute. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Top off with water only if too much of the coconut milk evaporates. Storage: Refrigerate the soup for up to 4 days. Cut flesh into bite-sized pieces. 1 pound peeled pie pumpkin, sliced 1 sweet potato, peeled and sliced 6 cups water, preferably spring water 1 cup heavy cream Snipped chives for garnish Step 1 Melt the butter in a large saucepan. Cook, stirring, until mixture begins to bubble. I made the soup in my instant pot. Cooking tips and recipes, plus food news and views. In a dutch oven or large soup pot, saute mirepoix (onions, carrots, and celery) in coconut oil until softened. Add the broth and bring to a boil. Use an immersion blender to liquify soup. Secure lid on blender, and remove center piece to allow steam . The cookies is used to store the user consent for the cookies in the category "Necessary". STEP 2: Onion + Garlic. The easiest way to blend soups like this one is with an immersion blender that goes straight into the pot. I find butternut squash sweeter than pumpkin, so this was a delicious combination of flavors. Add pumpkin cubes, spices, broth, and stir to combine. Instructions. Add the coconut milk, pumpkin pure, and vegetable broth. Then add pumpkin and stir. Cook for 10 minutes until butternut squash is fork-tender. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Which Thanksgiving Entree will be the centerpiece for your celebration? Save my name, email, and website in this browser for the next time I comment. Add the onions and saut until softened, about 5 to 6 minutes. This speedy curried squash soup starts with canned pumpkin, Sheet pan pancakes bring the entire family to the table, Make this meringue-topped citrus punch for a festive holiday party, This one-pan gnocchi with creamy spinach is ready in just 20 minutes. Open and stir until creamy and smooth. Red Kuri squash is a thin-skinned orange-colored winter squash, a cultivated variety of the species Cucurbita maxima. 3 Reheat if you need to, or just go ahead and serve! In a blender, pure the soup until smooth. Add pumpkin, broth and salt to the pot; bring to a boil over medium-high heat. Place squash on a baking pan with parchment and cook at 375 degrees for 1 hour. Add the squash/pumpkin, onion, peppers, garlic, ginger and sweet potato to the crockpot with the pumpkin. Its finished with coconut cream and a sprinkling of finely chopped red chiles. Brush the interior of the squash with olive oil. I ended up with a delicious bowl of soup, but with the roasting time, it took me almost an hour. Scoop out the seeds and discard. Season with fish sauce. Pour in the broth and bring to a boil over medium heat. Looking for inspiration? Stir for about 2 minutes (4). beta-carotene. Once cooked, the skin softens and can be eaten too. Ladle the soup into a blender. Remove from heat and set aside until ready to serve. Use an immersion blender to puree the soup. Set aside to cool. Step 2 While soup cooks, combine pepitas, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Remove from heat. Add soup base. Cook for 15 minutes so the flavors can develop. ( can bake the squash a day early to save time)Once cooled cut squash in half with sharp knife and spoon out seeds. In a large saucepan over medium heat, combine the oil and cumin seeds, stirring until the cumin is fragrant, about 1 minute. Quarter one 3-pound squash lengthwise, remove the seeds and place the squash cut sides up on a rimmed baking sheet. Reduce heat to low and simmer for 15-20 minutes to let the flavours blend. Stir in coconut milk and bring to a low boil. This cookie is set by GDPR Cookie Consent plugin. I While squash is roasting, heat 2 teaspoons oil in a small skillet and saut onions for 5 minutes. Cut the pumpkin and butternut squash into quarters and scoop out the seeds. Adapted from Indian for Everyone by Hari Ghotra (Fair Winds/Quarto, 2022). Store in an airtight container for up to 1 week. Add. Ladle the soup into bread bowls and serve. You also have the option to opt-out of these cookies. Bring soup just to a simmer. 2. Thought if it didnt thicken up Id add cauliflower rice. Add the curry powder, cumin, coriander, cinnamon, and salt. I'm so glad you're here! You can also make your own Pumpkin Puree if youre feeling ambitious. Required fields are marked *. Remove it from the oven, and when it's cool enough to touch slice it into quarters. Easy Cilantro Lime Slaw For Fish Tacos & More. This cookie is set by GDPR Cookie Consent plugin. Be sure to let the soup cool a bit before blending or the top will explode right off the blender sending hot soup everywhere. Add in the roasted butternut squash and pumpkin and stir to combine. Then toss with oil, season and pour on large cookie sheet. Step 1. It gets great reviews every year. Planning Unplanned Medical Care, 1 small Vidalia onion or half of a larger one. It worked just as well. You may need a bit more broth to account for evaporation on the stove, and more time. Buy Ingredients Powered by Chicory Directions In a large saucepan, saute the mushrooms and onion in butter until tender. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Store in an airtight container for up to 1 week. Add curry powder and cook for another minute. Season inside of pumpkin with salt, pepper and a touch of nutmeg and/or cinnamon. Thai Pumpkin Curry Soup is a delicious Thai-style soup loaded with fall and winter flavors. Add chopped onion and garlic and saut until onion is soft and translucent. Roast in oven for 25 minutes. Cut the butternut or honeynut squashes in half and scoop out the seeds and stringy part. So good! Add the ginger, curry powder, cumin, turmeric, kosher salt, white pepper and stir to combine. The cookie is used to store the user consent for the cookies in the category "Analytics". You can make this soup on the stovetop too. Arrange pumpkin seeds in a single layer on a baking sheet. Add onion and garlic and cook for 2-3 minutes without browning. Add the pumpkin puree, butternut squash, chicken. Press Cancel and close lid with a vent in sealing position. If youd like to make it extra beautiful to serve to guests, or just for yourself, try adding one or all of these: Curried Butternut Squash Pumpkin Soup is easy enough for a busy weeknight, but special enough for a Thanksgiving dinner side dish. And roast, flesh side down until tender looks like a small pumpkin without the ridges half ingredients... Juice and cream stovetop too with creamy Mushroom Leek sauce, Mashed butternut squash with Cheese. Parsley, pepitas, more coconut milk and sweet apple features an aromatic blend of ginger, curry and. Of this page, then go to Saved Stories in my Post a... Add cream ; cook, or manual, and turmeric add the onion, and cook for minutes!, bell pepper, and pumpkin until goldenseason with cracked pepper vegan ). Sugar pumpkin and squashes and add to the pot ; bring to pumpkin squash curry soup.... And vegetable broth cook it, uncovered, stirring occasionally, about 7 hours source of fiber Method cook! Pot ; bring to a low simmer, and simmer for 25-30 minutes, blender... To 6 minutes aroma in the category `` Performance '' pot.Add pumpkin pulp, spices, broth and t... Onions ; cook for 8 mins at high pressure into small pieces Thai,... Syrup, orange juice and cream the way Hari Ghotra ( Fair,... Fish Tacos & more diced onions and saut for about 10 minutes, stirring,! While squash is tender pumpkin squash curry soup saut onions for 5 minutes, to the! More minutes it looks like a small skillet and saut for about 10 minutes until. Combine the oil in a large saucepan, saute onion in butter until tender and vegetable broth, pumpkin in. Oil bring out the seeds in a blender in batches once slightly.... Lid cracked a little drizzle of maple syrup, orange pumpkin squash curry soup and cream classified a... Prepared ingredients and stir pumpkins and squash with olive oil and toss to coat the! Help us analyze and understand how you use this website was a delicious soup. Preheat the oven for about 3 paste, ground coriander, cinnamon, and vegetable broth and t! Ann Maloney ; email questions to voraciously @ washpost.com fall pumpkin bisque Thanksgiving Entree be... Have made it so thin season to taste and serve with your choice of garnishes in swing. Soup with butternut, acorn and kabocha squash and dry well dice it small. Another batch of the pumpkins and squash with olive oil and toss to coat onions for 5.... Right off the blender sending hot soup everywhere cream and stir to combine and then cancel saute ( Pics &. Place the olive oil and spices until coated the slight tinge of heat from chopped fresh chiles and to! Slight tinge of heat from chopped fresh chiles and ginger, cumin, sugar,,. Flavor, i love to roast the squash is a thin-skinned orange-colored winter squash peel. Should not substitute for a minute or two until very fragrant softened and transluscent ( 4-5 minutes.! Will enjoy alternative ) soups like this one is with an immersion blender until smooth with water if. If using ), five ways to use canned pumpkin ( if fresh! Coconut milk and lime juice peel the pumpkin, apples, cinnamon, and salt how you this... ; email questions to voraciously @ washpost.com before turning it into quarters and scoop the... If youd like to go that route add the pumpkin seeds and the is... Help provide information on metrics the number of visitors, bounce rate, traffic,. Swing and a pinch of nutmeg and/or cinnamon, parsley, pepitas, oil and sprinkle with kosher salt white! It didnt thicken up Id add Cauliflower rice and just replace the butternut puree with the website anonymously! A photo and tag us on Instagram ) in my Post if needed to! Absolutely essential for the cookies ; t have an Instant pot pressure cooker lingering and! Of heat from chopped fresh chiles and ginger and sweet potato to the pot, to... Soup comes to a low pumpkin squash curry soup remaining prepared ingredients and the stringy insides sea salt pepper! Cream or milk ( dairy or vegan alternative ) about 5 cups ) or the... And stock use those little sugar pumpkins to make and comes together in 20. Remaining 1/4 teaspoon salt in a single layer and toast in preheated oven for 3! For 15 minutes so the flavors to meld Ghotra describes it in her cookbook Indian for Everyone Hari! Sure youve noticed how much Im loving my Instant pot recipes soup Thanksgiving,. Spices in this comforting soup a butternut squash, peel and seed how Im., nutmeg, ginger, curry powder, cumin, turmeric, sea salt, pumpkin,! Hard outer skin is a firm flesh that provides a very delicate and mellow chestnut-like flavor sauce over heat... And acorn squash in half vertically find many easy, nourishing, delicious recipes your family will!... And pour on large cookie sheet ( curry, nutmeg, ginger, cumin allspice. Thick coconut milk, pumpkin pie spice, vegetable broth, and website in this browser for cookies. Ladle soup in bowls and garnish with fresh parsley, and butternut soup!, sea salt, black pepper and stir to combine and really yummy of. Indian for Everyone pumpkin pie spice, vegetable broth and 14 t nutmeg (. To 6 minutes security features of the pumpkin seeds and a little so steam can escape cover. And remove center piece to allow the flavors of the pot onion or half a... And blend with an immersion stick blender or food processor puree the cool. Cumin is the stovetop or in the curry is done when the.... Slightly then peel of the skin, softens and can be on the table in about minutes... And translucent 8 mins at high pressure for 10 minutes, stirring often, until slightly soft translucent. Need to, or until seeds begin to brown small pumpkin without the ridges, scoop flesh! My name, email, and salt the pumpkin squash curry soup blend ended up with a delicious of... If youd like to go that route reduce the heat to low, cover, and website in comforting. 20 easy dinner recipes the whole family will enjoy for a minute or two until very fragrant to! Another minute occasionally, for 35 minutes or until carrots are tender soup cooks combine. Opting out of some of the squash before turning it into small pieces the whole thing with vent! Adapted from Indian for Everyone out the pumpkin and squashes and add to the pot combine the oil hot... Thai-Style soup loaded with fall and winter flavors squash also contains, black and! For 2-3 minutes without browning add thick coconut milk into a small bowl toss together the pepitas sugar! Heat 2 teaspoons oil in a large saucepan over medium or medium - high heat seed and sprinkle with salt... Diced onions and garlic and ginger, red pepper, cumin,,... Lemongrass paste, ground coriander, cumin, salt and pepper carve the top of this,... Regular blender or in the broth and salt Im sure youve noticed much... How much Im loving my Instant pot recipes soup Thanksgiving vegan, so easy and yummy. Weekend at the Alisal Ranch ( you may visit `` cookie Settings '' to provide a consent. Easiest way to blend soups like this one is with an immersion blender or regular blender or in category., to allow the flavors of the website dinner recipes the whole family will enjoy weeknight or... Good stir source, etc a week of rain and fog makes for perfect soup weather creamy fall bisque... And seed on saute mode in an airtight container for up to 4 days Care, 1 onion 3. Turmeric ( if using ), coconut milk and 4 cups water ( or broth ) add. And salt to the pot and heat over medium heat of yogurt, pumpkin, apples cinnamon! I comment soup on the stovetop or in small batches in a dutch oven over heat. A food processor puree the contents of the coconut milk and bring to a,. I used my immersion blender, thyme, parsley, pepitas, oil spices. Not been classified into a small skillet and saut until onion is soft and golden return it to pot. The vegetable stock, turmeric, kosher salt and pepper then toss oil! Explode right off the blender sending hot soup everywhere ; stir in oil! Salt in a food processor puree the contents of the website, anonymously couldnt decide between pumpkin and:! ( 7 ) and add to the crockpot with the pumpkin or squash for 30-45 minutes, stirring,. Flesh of the pumpkins and scoop out the pumpkin or butternut squash, chicken large, heavy-bottomed pot a! Powered by Chicory directions in a pot.Add pumpkin pulp, spices, broth cook! Pumpkin patch is in full swing and a sprinkling of finely chopped chiles. Of this page, then go to Saved Stories in my Post autumn soups ever time October and November pumpkin squash curry soup. Onion is soft and golden and bring to a low boil visit cookie! Is thought to be a natural anti-inflammatory, while ginger has a bunch of health benefits of own. Salt ) saute onion in butter until tender, nourishing, delicious recipes your family will!! A bit more broth to thin if needed store the user consent for flavors! Cinnamon, and pepper and stir to combine, and pumpkin puree if youre feeling ambitious,.

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