Your Questions About Pumpkin Soup Curry

Susan asks…

Does anyone have a pumpkin curry soup recipe?

I once had an easy pumpkin curry soup recipe from a woman’s health magazine. It was easy and low fat and calorie. I remember it had pumpkin, potatoes, and cilantro. It did not have any cream or milk in it. Does anyone have the recipe or a similar recipe? Please only low fat recipes.

richmama answers:

((((THIS RECIPE IS FOR 8)))))
2 tablespoons pumpkin seeds (optional)
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

CLICK ON THE LINK BELOW AND CHOOSE
AND YOU CAN CHANGE THE SERVING AMOUNT AND CHANGE THE NUMBER TO HOW MANY U WANT TO SERVE AND THE INGREDIENTS WILL CHANGE

Thomas asks…

I was ready to make pumpkin curry soup and there’s no canned pumpkin to be found. What’s up?

I bought my Christmas canned pumpkin at the last minute and I was very lucky to get the last can at a local GetGo. Now a clerk in Giant Eagle (Pittsburgh) told me there isn’t any around.

richmama answers:

I know there was a shortage prior to Thanksgiving.

Carol asks…

i am desperately trying to find a recipe for my favorite pumpkin soup.its libbys pump spicy, with curry,cream?

i remember the soup had curry and pump of course and cream and other spices i cant remember, it is pureed at end and made creamy

richmama answers:

Http://soup.allrecipes.com/az/PmpkinCrrySp.asp

Here is the exact recipe you’re looking for with curry and Libby’s pumpkin.

Donald asks…

Curried pumpkin soup: can I substitute chicken broth with vegetable stock?

or will that taste weird? I love curried pumpkin soup, but I’m a vegetarian now.

richmama answers:

Vegetable broth will work perfectly in your recipe! The flavor will work just fine.

Vegetable broths are generally made the same as meat stocks, minus the animal bones.

Enjoy your newly vegetarian soup!

P.S. Make your own basic veggie broth: Simmer carrots, celery, onions, garlic, and seasonings (For most soups, sauces, and gravies, use parsley stems, some fresh thyme, a bay leaf, and a few whole peppercorns) in filtered water for an hour. Pass through a sieve, pressing on the veg to get all the good liquid, but not hard enough to get all the puree back in your broth.

Discard the veg, or use as binder in your next batch of veggie patties.

If necessary, strain the liquid a second time. Your broth is ready to use!

Note: Don’t add salt until you’re using it in the recipe. Otherwise, it could get way too salty as it reduces in the soup!

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