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Elegant Curried Pumpkin Soup Recipe

If youíre planning a fancy dinner over the holidays, youíll probably want to serve an elegant soup as a starter. Curried Pumpkin Soup is a great choice, since it incorporates two of the most popular flavors of the season: pumpkin and apples. If youíre busy (and who isnít?), youíll find you donít have to spend much time on this soup; it uses the versatile Basic Cream Soup Mix, which saves lots of time. It can also be made up to 3 days ahead of your dinner, eliminating any last-minute stress.
The taste and aroma of this soup will remind you of Korma, a delicious mild Indian curry that is made with ground cashews, coconut milk, and Madras curry powder. I presented this soup recipe as part of a class I taught earlier this month on quick and easy holiday side dishes; it was the hands-down favorite and, Iím told, was subsequently served at several Thanksgiving dinners.

Curried Pumpkin Soup

8 dinner size servings, or 12 first course servings

2 tablespoons butter
1 clove garlic, finely minced
1 cup chopped onions
1 large Granny Smith apple, peeled and chopped
2 teaspoons Mild Madras curry powder
1 cup cashews, divided
1 14 oz. can unsweetened coconut milk
2 cups canned pumpkin
2 teaspoons granular chicken bouillon, or vegetable bouillon
1 teaspoon salt

6 cups water
1 1/2 cups Basic Cream Soup Mix

Chopped fresh parsley, for garnish
  1. Melt the butter in a large skillet; add the garlic, onions, apple, and curry powder.

  2. Stir the mixture over medium heat until the onion is tender.

  3. Meanwhile, measure 1/4 cup of the cashews and coarsely chop; set aside for garnish.

  4. Add the remaining cashews to the onion mixture and stir for 2 more minutes.

  5. Transfer the mixture to a blender or food processor.

  6. Add the coconut milk, pumpkin, chicken bouillon, and salt.

  7. Process until smooth and transfer to a large saucepan.

  8. Whisk the water and cream soup mix into the pumpkin mixture.

  9. Bring the mixture to a boil over medium heat, stirring every minute or so.

  10. When the mixture boils, turn down to a simmer and cook 5 more minutes.

  11. Serve sprinkled with the chopped fresh parsley and reserved cashews.

  12. This soup can be prepared up to 3 days ahead; cover tightly and refrigerate, then reheat on low.

Amount Per Serving
Calories 404 Calories from Fat 251
Percent Total Calories From: Fat 62% Protein 10% Carb. 27%

Nutrient Amount per Serving
Total Fat 28 g
Saturated Fat 17 g
Cholesterol 26 mg
Sodium 629 mg
Total Carbohydrate 28 g
Dietary Fiber 3 g
Sugars 0 g
Protein 10 g

Vitamin A 273% Vitamin C 10% Calcium 0% Iron 19%

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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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