n salt, red pepper flakes, pumpkin, water, broth, and coconut milk
Heat olive oil and add mushrooms, and onions. Cook until tender.
Add flour and curry.
Gradually add the chicken broth.
Cook and stir constantly over medium heat until thickens.
Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
Simmer 10 minutes.
Add the milk and stir until hot.
Roughly chop the pumpkin - most pumpkins you can leave
urry paste, pumpkin, carrot and parsnip and cook, stirring, for 1-2
Heat the oil in a stock pot on a medium heat. Saute the onion, garlic (if using), and curry paste for 3-4 min until the onion is tender and the mixture is aromatic. Add the pumpkin, stock and 2 cups water and season to taste. Cook for 20-25 mins until the pumpkin is very tender.
Allow soup to cool until it can safely be pureed using a hand blender or food processor. Process soup until smooth, then reheat on low and season to taste. Serve topped with cilantro.
Place oil in saucepan and saute onions. Add chopped pumpkin, stock and curry. Cook until pumpkin is soft. Blend until smooth. Add coconut cream and stir until combined and re-heated. Top with chopped coriander to serve.
Steam chopped pumpkin 15 to 20 minutes or until soft.
Puree. Combine pumpkin, milk, honey and butter in a soup pot.
Bring to a simmer over low heat.
Stir together to blend.
Add spices and salt.
Simmer 15 minutes.
Do not boil.
Slowly add orange juice and rind.
Simmer, stirring often, another 10 minutes.
Correct seasonings to taste and serve.
Melt butter in 3-quart saucepan over moderate heat.
Add onion and leek; saute, stirring often, until soft, about 8 minutes.
Stir in pumpkin, chicken broth and spices.
Bring to a boil, stirring; reduce the heat and simmer, uncovered, for 15 minutes.
Remove bay leaf.
Process in blender or food processor in batches.
(May be refrigerated for 2 days or frozen, puree only.)
Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
Puree soup in a food processor or a blender.
Return soup to saucepan; reheat, covered, over low heat.
Pre-heat the cooker for 20 minutes.
Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.
Add tomatoes, onion, pepper and chicken stock.
Cover with the lid and cook following the times and settings above in the description.
Add the curry powder and brown sugar.
Puree in a food processor or blender.
Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
Reheat but do not boil. Serve sprinkled with chopped chives.
Place the onion, garlic, pumpkin and apple into the crock pot.
Mix thoroughly.
Add the spices and chicken stock powder.
Mix thoroughly.
Add water.
Mix thoroughly.
Turn crock pot to low and allow to cook for 7-10 hours.
Before serving blend all ingredients to form a smooth soup consistency.
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently for 2-3 minutes or until tender. Stir in curry, salt, and pepper; cook 1 minute. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15-20 minutes. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm. Holds well in crockpot set on low.
Melt butter in a 3-quart saucepan over moderate heat.
Add the onion and leek and saute, stirring often, until soft, about 8 minutes.
Stir in the pumpkin, chicken broth and spices.
Bring to a boil, stirring.
Reduce heat and simmer, uncovered, 15 minutes. Remove bay leaf.
Puree mixture in a processor.
Can be refrigerated for 2 days or frozen.
Return puree to saucepan; add the half and half and stir over moderate heat until heated through. Adjust seasoning as desired.
Garnish with chives.
Whisk pumpkin puree and Swanson(R) Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.
In a large Dutch oven, saute mushrooms and onion in butter until tender.
Add in flour and curry powder and mix until blended.
Gradually add the broth.
Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.
Melt butter in a large saucepan over medium heat.
Cook onion until softened, about 5 minutes.
Add garlic, curry, salt, and pepper and cook 1 minute more.
Add broth, water and puree; mix well. Reduce heat to low.
Cook, stirring occasionally, for 20 minutes.
Stir in coconut milk.
Puree soup in blender in several batches until smooth. Return to saucepan.
Reheat and serve.
In large saucepan, saut the onion in butter until tender. Stir in flour and curry powder until blended.
Gradually add broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add pumpkin, milk, honey, salt, pepper and nutmeg; heat through.
Serve garnished with fresh chives, if desired. Makes 6 servings.
Melt butter in large saucepan.
Saute onion until tender. Stir in pumpkin, broth, salt, curry powder, nutmeg, pepper, ginger and bay leaf.
Bring to a boil, stirring constantly.
Reduce heat, simmer, uncovered, for 15 minutes.
Remove bay leaf.
Add light cream and stir just until thoroughly heated.
Melt butter in a soup kettle.
Saute onion and apple until tender (5 minutes).
Stir in pumpkin; remove from heat.
Process or blend until smooth; return to kettle.
Add chicken broth and cream.
Whisk in seasonings.
Heat gently and serve.
Cook mushrooms and onion in butter until onions are translucent.
Add rest of ingredients and heat.
Add milk last and remove from heat when soup is hot.