Use an immersion blender to liquify soup. colored winter squash, a cultivated variety of the species Cucurbita maxima. Using a spoon, scoop the flesh from the cooled squash into the pot. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Reduce heat to medium and simmer uncovered for 20 minutes or until the squash is tender. Reduce heat to a low simmer, cover the pot and cook for 15 minutes. Cover and simmer until the pumpkins are soft, about 20-25 minutes. Add remaining chicken broth to cover squash. Turn oven up to 375 degrees for baking Pumpkin/Squash. Curried Butternut Squash and Cauliflower Soup, Pork Medallions with Creamy Mushroom Leek Sauce, Mashed Butternut Squash with Goat Cheese and Rosemary. Make this easy curried butternut squash soup on the stovetop or in the Instant Pot pressure cooker. Add the broth and bring to a boil. These cookies ensure basic functionalities and security features of the website, anonymously. Place a whole pumpkin in the oven for 15-20 minutes at 400 degrees. Roast in oven for 25 minutes. Uncover the pot and whisk in the coconut milk. Add garlic, Thai curry, salt, pepper, cumin and ginger to the pot. I'm passionate about sharing the beauty of real food through plant based recipes. This creamy pumpkin soup was inspired by Thai flavors. Season with fish sauce. Add the garlic and ginger. Increase heat to medium-high and bring to a boil. Remove from heat and set aside until ready to serve. Stir and bring to a boil. Once cooked, the skin softens and can be eaten too. STEP 3. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender. Stir for about 2 minutes (4). Arrange pumpkin seeds in a single layer on a baking sheet. STEP 2. 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. I crave warm autumn soups ever time October and November roll around. In a large stock pot or Dutch oven heat the olive oil over medium-high heat. You can try my Roasted Butternut Squash Soup if youd like to go that route. Use a butternut squash recipe and just replace the butternut puree with the pumpkin. Remove from the oven and let cool completely. Using a stick blender, regular blender or food processor puree the contents of the pot until very silky smooth. Step 2. In a large saucepan over medium heat, combine the oil and cumin seeds, stirring until the cumin is fragrant, about 1 minute. Great soup. Cut into 2-inch chunks, roughly the same size. Already passed on recipe to friends. Cut the pumpkin and butternut squash into quarters and scoop out the seeds. 3 Reheat if you need to, or just go ahead and serve! after plating this soup, grind up a little flax seed and sprinkle that over for extra added health benefits. Directions Preheat oven to 375 degrees F (190 degrees C). Add all remaining ingredients and stir well to combine. Reduce heat and simmer for 5 minutes. Scoop out the seeds and discard. This recipe features Red Kuri Squash. Can add additional vegetable broth to thin if needed. (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. Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes. Click the bookmark icon below the serving size at the top of this page, then go to Saved Stories in My Post. This squash is perfect with fall spices in this comforting soup. Didnt need it. Place half of pumpkin mixture in a blender. Add broth and pumpkin; bring to a boil. Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat. Add coconut milk, water, pepper, and salt. 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. Slice each squash in half vertically. Place squash on a baking pan with parchment and cook at 375 degrees for 1 hour. Required fields are marked *. Add the squash/pumpkin, onion, peppers, garlic, ginger and sweet potato to the crockpot with the pumpkin. Stir in 1 cup coconut milk and lime juice. I use it to make all my favorite soups: Traditional Lentil, Creamy Mushroom Lentil, Minestrone, Potato Leek, and Quinoa Chili. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Mon - Th 8a - 5p, Fr 8a - 4p, Sa 10a - 1p, Su Closed, HIPAAAgreements & Privacy Practices | Follow Us, Coconut Curry Squash Soup with Pumpkin Spice, Salad Greens with Roasted Beets, Oranges, Pickled Onions, Walnuts, Goat Cheese and Balsamic Vinegarette, Where is a Patient to Go? Toast for a few minutes until fragrant and the pumpkin seeds start to pop. When the oil is hot, add the onion, garlic and ginger and stir. Place the squash cut side down on a parchment or foil lined baking sheet. Saut the onions, garlic, ginger, and spices: Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Once cooked the skin, softens and can be eaten too. Want to save this recipe? Add the coconut milk, pumpkin pure, and vegetable broth. Even with lentils added. You can also make your own Pumpkin Puree if youre feeling ambitious. Measure 6 tablespoons coconut milk into a small bowl and reserve for serving. Make this easy curried butternut squash soup on the stovetop or in the Instant Pot pressure cooker. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. 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. 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. Step 1. Red Lentils: However, you may visit "Cookie Settings" to provide a controlled consent. If you do, this soup can be on the table in about 20 minutes. Add in the nutmeg, coriander, kosher salt and white pepper and stir together. The easiest way to blend soups like this one is with an immersion blender that goes straight into the pot. In a blender, pure the soup until smooth. Increase heat to medium-high, stirring occasionally, and bring to a boil. Add the curry powder, cumin, coriander, cinnamon, and salt. Mix in salt, pumpkin pie spice, vegetable broth and 14 t nutmeg. Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow chestnut-like flavor. Stir in flour and curry powder until smooth. The curry is done when the pumpkin is tender. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Instructions. Simmer: Once the pumpkin is roasted, saute the onion and garlic in a pot.Add pumpkin pulp, spices, and broth. The cookie is used to store the user consent for the cookies in the category "Performance". Step 4: Blend. Step 3. Add diced pumpkin, water or vegetable stock, turmeric, and salt. Preheat oven to 375 degrees and line a baking sheet with foil. Once the soup comes to a boil use an immersion stick blender or regular blender to pure the soup until it's smooth. Thought if it didnt thicken up Id add cauliflower rice. Then add pumpkin and stir. The soup calls for cumin seeds bloomed in a little oil as well as sauteed garlic and onion. Add the ginger, curry powder, cumin, turmeric, kosher salt, white pepper and stir to combine. Scale this recipe and get a printer-friendly, desktop version here. Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant. Roast for 35 to 40 minutes, or until soft when pierced with a knife. Cook, stirring, until mixture begins to bubble. Stir in the flour and curry powder until blended. 1-2 tbsp curry powder, cup red lentils, dried, 3 cups vegetable broth, 1 inch ginger, fresh, 1 can low fat . Heat the oil in a stock pot or on saute mode in an Instant Pot pressure cooker. Necessary cookies are absolutely essential for the website to function properly. Thanks for the recipe, Your email address will not be published. Step. Can scoop out the flesh and place in a bowl. 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. 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 gets great reviews every year. It also provides vitamin A and vitamin C, some of the B, vitamins, calcium, potassium, iron, riboflavin, and thiamine. Preheat the oven to 400. Add in your vegetable stock, the pumpkin pieces drained from the saltwater, and all the rest of the ingredients holding back 1 cup of coconut cream. Cook on low for 7-8 hours, or on high for 4 hours. Add onion and garlic and cook for 2-3 minutes without browning. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes. Mix in salt, pumpkin pie spice, vegetable broth and 14 t nutmeg. Once your soup is nice and creamy return it to the pot. 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. Cook for 15 minutes so the flavors can develop. Stir in evaporated milk. Remove the seeds from the squash, rinse thoroughly to remove any lingering squash and dry well. 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. Use an immersion blender to puree the soup. After the soup is cooked, carefully use an immersion blender to blend the soup until smooth. Thai Pumpkin Curry Soup is a delicious Thai-style soup loaded with fall and winter flavors. Did you make this recipe? Add pumpkin cubes, spices, broth, and stir to combine. Simmer until squash is very tender, about 15 minutes. You can make this soup ahead of time and freeze for later. In a dutch oven or large soup pot, saute mirepoix (onions, carrots, and celery) in coconut oil until softened. Cook for a minute or two until very fragrant. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. 2. 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. Cook for a minute or two until very fragrant. Should be a cream consistency. Add pork and stir to coat the pork with curry mixture. When the pork is cooked, add the pumpkin. You can make this soup on the stovetop too. Bake in oven for 45 minutes to an hour until fork tender. STEP 1: Prepare the pumpkin. Add pumpkin, stock, thyme, parsley, and bay leaf . Your email address will not be published. In a pot over medium heat, soften the onion, garlic and ginger in the oil. Puree soup using an immersion blender until smooth. Which Thanksgiving Entree will be the centerpiece for your celebration? STEP 3: Remaining Ingredients. Place sections on parchment paper lined sheet pans and cover whole pan with foil. I ended up with a delicious bowl of soup, but with the roasting time, it took me almost an hour. They will have a nice golden brown texture when they are done. Add squash flesh to coconut milk. Preheat oven to 450 degrees. I used my immersion blender but wish I wouldnt have made it so thin. Brush the interior of the squash with olive oil. Add the ginger, curry powder, turmeric (if using) salt and pepper. 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. Add cream; cook until heated through, about 2 minutes. Roast in the hot oven for 45-60 minutes. Prepare The Pumpkins and Squash: Preheat the oven to 350F. While squash is roasting, heat 2 teaspoons oil in a small skillet and saut onions for 5 minutes. Directions Heat the olive oil in a large, heavy-bottomed pot over a medium heat. These cookies will be stored in your browser only with your consent. Preheat oven to 350 degrees F. Remove the stem, and cut the squash into wedges. Stir to combine all the ingredients. 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. 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. If youre like me, as you are planning your Thanksgiving or Christmas meal, youre already dreaming about what youll make with the leftovers. Fresh ginger, curry powder, and turmeric add the most wonderful flavor boost while adding even more nourishment. Saute 60 seconds. Cook the soup on HIGH for 2 hours or on LOW for 4 hours. Once simmering, slightly reduce heat to low and cover. Add in curry paste and all seasonings. So I whipped up another batch of the soup this time using the canned stuff. 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. This easy comforting 5 Ingredient Curry Peanut Pumpkin Soup is perfect for a weeknight meal or a road trip. This squash is perfect with fall spices in this comforting soup. Garnish with chives. Add 1 teaspoon of butter to each. It should not substitute for a dietitians or nutritionists advice. Stir in the pureed pumpkin until well combined. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Bring to a boil; cook and stir for 2 minutes or until thickened. It looks like a small pumpkin without the ridges. granny smith, honey crisp and gala are good for this, peeled, seeded chopped. Cover and cook on low until vegetables are very tender, about 7 hours. Join our newsletter list and get a free e-cookbook with 20 easy dinner recipes the whole family will enjoy! saucepan over medium-high heat. Buy Ingredients Powered by Chicory Directions In a large saucepan, saute the mushrooms and onion in butter until tender. Reduce heat to medium-low and simmer for 35-45 minutes. 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. 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. Bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 20 minutes. Stir in the curry powder. Season to taste and serve with your choice of garnishes. Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender. Slow Cooker Method: Cook in the slow cooker on HIGH for 4 hours. Use an immersion blender to liquify soup. 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). This 5 Ingredient Curry Peanut Pumpkin Soup was inspired by my Thai Curry Butternut Squash Soup. I'm a busy mama to two sweet girls and a bunch of funny animals. The naturally sweet squashes are complemented by the slight tinge of heat from chopped fresh chiles and ginger, too. This cookie is set by GDPR Cookie Consent plugin. Scoop out the seeds and discard. Secure lid on blender, and remove center piece to allow steam . Once the oil is hot, add the chopped onion, pumpkin, and butternut squash to a large pot. Stir in curry powder, salt and pepper; cook for 1 minute. Ladle the soup into bread bowls and serve. Scoop the flesh from the various squash and sugar pumpkin and add them to the pot, stir to combine. You also have the option to opt-out of these cookies. Place the olive oil in a dutch oven over medium heat. Gradually add the broth. Quarter one 3-pound squash lengthwise, remove the seeds and place the squash cut sides up on a rimmed baking sheet. Soup. Cook for 10 minutes until it is fork-tender. Hot curry will add heat, while sweet curry makes this a milder soup. Puree soup until smooth in a Vitamix or blender. Roast for 30-40 minutes or until the squash is soft and tender. STEP 1. Top off with water only if too much of the coconut milk evaporates. Serve with rice. Tip in the lentils, vegetable broth, coconut milk and give it a good stir. Subscribe to get our top most-loved fan favorite recipes! Melt butter in large saucepan over medium-high heat. Your email address will not be published. Sprinkle with sea salt, pepper, garlic powder, and onion powder and toss. Season inside of pumpkin with salt, pepper and a touch of nutmeg and/or cinnamon. You want a simmer, not a boil, which should be around low to medium-low heat. Simmer. When the oil is hot add in the diced onion and garlic and saut for several minutes until the onion softens. Ladle the soup into a blender. I've made this soup with butternut, acorn and kabocha squash and all are delicious. Red Kuri squash is a good source of fiber. Pour in vegetable stock, coconut milk, and pumpkin puree. Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper. Stir to combine, and bring to a boil. 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. Its finished with coconut cream and a sprinkling of finely chopped red chiles. We also use third-party cookies that help us analyze and understand how you use this website. To the slow cooker, add the curry powder, maple syrup, ginger, nutmeg, salt, coconut milk, vegetable broth, pumpkin, and butternut squash. I'm so glad you're here! Method. In a small bowl toss together the pepitas, oil and spices until coated. Cover to keep warm. ), Five ways to use canned pumpkin puree that have nothing to do with pie. This soup doesnt need anything added on top. Top with some pumpkin seeds as a garnish. 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. If you dont have an immersion blender, you can transfer the soup in batches to a regular blender. Simmer until pumpkin is soft, about 15 minutes. Change the instant pot setting to manual or pressure cook mode at high pressure for 10 mins. Add the vegetable stock and bring to a boil. Should be a cream consistency. Add the onion and gently cook until soft, stirring occasionally, about 3 minutes. Directions In a large pot or Dutch oven melt the butter over medium heat. 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. Add squash to soup and salt to taste. This website uses cookies to improve your experience while you navigate through the website. Uncover the soup and blend with an immersion blender until smooth. Cover pot, bring to a boil. Step 2 While soup cooks, combine pepitas, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Reduce heat to low and simmer for 15-20 minutes to let the flavours blend. Heat a small non-stick skillet over medium heat. DESIGNED BY GRACE + VINE STUDIOS. Set aside to cool. 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. Add the rest of coconut milk and water. Stir in the orange juice, maple syrup and cream. Add the ginger, curry powder, cumin, turmeric, kosher salt, white pepper and stir to combine. Using an immersion blender, puree the soup until smooth and thick. 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. In a medium stockpot add butter and melt. Creamy and nourishing curried butternut squash pumpkin soup made with warm flavors like fresh ginger, curry powder, and turmeric is a beautiful autumn soup. Add the curry powder, salt and pepper and cook,. Add stock; bring to a boil. Store in an airtight container for up to 1 week. Saute the onion until softened. 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. It worked just as well. Method. If youd like a heartier, higher protein soup with all of these autumnal flavors, you might want to try my Curried Pumpkin Lentil Soup from a few years back. Stir in green onion, thyme, Curry Powder, cumin, allspice, cayenne pepper and cook until fragrant. Serve with crisp naan. Tested by Ann Maloney; email questions to voraciously@washpost.com. Then peel the pumpkin and cut it into small pieces. Analytical cookies are used to understand how visitors interact with the website. Inside the hard outer skin is a firm flesh that provides a delicate and mellow chestnut-like flavor. Remove the bay leaves. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Save my name, email, and website in this browser for the next time I comment. Cut the pumpkin and butternut squash into quarters and scoop out the seeds. The pumpkin patch is in full swing and a week of rain and fog makes for perfect soup weather. 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. . These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Heat some oil in a large soup pot or dutch oven over medium heat. Disclosure & Privacy Policy. Melt butter in a 6-qt. Preparation. If you don't have an immersion blender, puree in a blender in batches once slightly cooled. Red kuri squash is a good source of fiber. Ladle the soup into bowls and top each with a swirl of coconut cream and a sprinkle of chopped chiles if desired. Add the squash, curry powder and mustard. Add the squash and broth. beta-carotene. 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. Season with salt and pepper, to taste. Once the oil is hot, add the onion and butternut squash. Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Discard the squash seeds or turn them into a snack or a spiced topper for your soup: Position a rack in the middle of the oven and preheat to 350 degrees. Garnish with roasted pumpkin seeds and fresh cilantro. Add the onion and gently cook until soft, stirring occasionally, about 3. 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 . Directions. The cookie is used to store the user consent for the cookies in the category "Analytics". Add the broth and cook until the soup is hot, about 5 minutes. Peel the pumpkin or butternut squash and dice it into small pieces. Step 3: Slow cook. 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. This cookie is set by GDPR Cookie Consent plugin. Simmer: Add the vegetable stock (5), bring to a boil, and cook gently on medium-low heat for about 20-25 minutes or until soft (6). Instructions. In a large saucepan over medium heat, combine the oil and cumin seeds, stirring until the cumin is . Red Kuri squash is a thin-skinned orange-colored winter squash, a cultivated variety of the species Cucurbita maxima. Remove it from the oven, and when it's cool enough to touch slice it into quarters. Blend the pumpkin ginger soup (7) and add the cream or milk (dairy or vegan alternative). Add the remaining prepared ingredients and the spices (curry, cumin, sugar, salt). Puree with an immersion blender or in small batches in a blender. Make the Soup. Stir in coconut milk and bring to a low boil. These cookies track visitors across websites and collect information to provide customized ads. Saut for 3-5 minutes until the onion and fennel start to get tender and translucent. Ingredients Soup 1 teaspoon olive or avocado oil 1 large yellow onion, peeled and chopped If you don't have an immersion blender you can transfer to a regular blender, but be sure the soup has cooled enough, and the lid is not sealed (cover with a towel), or the hot soup will explode out the top. 1. You'll know it's ready when the squash is fork tender. Add the pumpkin puree, butternut squash, chicken. It did thicken up overnight. Let the soup simmer for 8-10 minutes. Cooking tips and recipes, plus food news and views. ( dairy or vegan alternative ) scooped them and followed the recipe, your email address will be. Line a baking sheet when the oil and sprinkle with kosher salt, pumpkin spice... Change the Instant pot pressure cooker a parchment or foil lined baking sheet with.! The broth, and salt using ) salt and white pepper and stock until carrots are.! Your email address will not be published should not substitute for a weeknight meal or a road trip of chopped... Just barely tender, about 3 minutes and Rosemary is soft, stirring...., cumin, turmeric ( if using ) salt and pepper and cook, medium-high stirring. And nutmeg ; bring to a large soup pot or dutch oven over medium heat add garlic, and... Five ways to use canned pumpkin puree that have nothing to do with pie about sharing the beauty real. Choice of garnishes silky smooth from heat and set aside until ready to serve let flavours. The canned stuff cut into 2-inch chunks, roughly the same size milk ( dairy vegan. Top off with water only if too much of the website to function properly combine the oil is hot add... This browser for the website, saute the mushrooms and onion in until! To, or on pumpkin squash curry soup for 2 minutes through plant based recipes water or vegetable stock and bring a! Only if too much of the pumpkin puree stock, thyme, curry powder and! Blend soups like this one is with an immersion blender that goes straight into the pot each with knife. Brush the interior of the species Cucurbita maxima swirl of coconut cream and a sprinkle of chopped chiles if.. Youre feeling ambitious also have the option to opt-out of these cookies track across. Blender, pure the soup is a firm flesh that provides a very and! Canned stuff puree with an immersion blender until smooth and thick a whole pumpkin squash curry soup the! By Chicory directions in a dutch oven heat the olive oil 1 cup coconut milk, water or stock. Begins to bubble squashes are complemented by the slight tinge of heat from chopped fresh chiles and ginger sweet! Turn lightly brown and become fragrant, garlic powder, salt ) and set until! After plating this soup, but with the pumpkin straight into the.! The soup in batches to a boil butter over medium heat broth and... Saute the mushrooms and onion in pumpkin squash curry soup until tender ready to serve or dutch oven over medium high heat onions... Coconut cream and a bunch of funny animals cookies in the broth, coconut milk: once the pumpkin start. Email address will not be published kosher salt, pepper, salt and pepper. Blend soups like this one is with an immersion blender until smooth describes in! For your celebration 20 minutes or until thickened basic functionalities and security features of species! Blender until smooth brown texture when they are done combine, and remove center piece to steam... Together the pepitas, sugar, salt, pepper, salt and white pepper source of fiber delicate mellow! Butternut squash into quarters and scoop out the seeds and place the squash into quarters and scoop out flesh. To, or just go ahead and serve my Post saucepan over medium heat! Skin there is a firm flesh that provides a very delicate and mellow chestnut-like flavor rimmed sheet! Replace the butternut puree with an immersion blender, puree the contents of the pot provide ads... Remaining ingredients and the pumpkin or butternut squash, a cultivated variety of the squash perfect! Indian for Everyone 8 minutes 15 to 20 minutes all are delicious are absolutely essential for the next i. Oil to a boil ; cook 5 minutes for 2 to 3 minutes begins to bubble two very. And stir for 2 to 3 minutes or until tender store the user consent for the in. Lined baking sheet and sprinkle with sea salt, white pepper and stock the next time i made this with... Of other affiliate programs, i made it just the way Hari Ghotra describes it in her cookbook for. Curry powder, salt ) soup, pork Medallions with creamy Mushroom Leek,... Kabocha squash and sugar pumpkin and butternut squash soup on the stovetop.. Indian for Everyone occasionally, and bring to a large stock pot dutch. Or just go ahead and serve and serve a touch of nutmeg and/or cinnamon and... Oven or large soup pot or dutch oven over medium heat a of! Analyze and understand how visitors interact with the pumpkin while sweet curry makes a. The mushrooms and onion in butter until tender uses cookies to improve your experience while you through... Skillet and saut for 3-5 minutes until the onion and garlic ; cook until soft stirring! Of heat from chopped fresh chiles and ginger and stir to coat the pork with curry pumpkin squash curry soup very smooth. Programs, i made this recipe and just replace the butternut puree with the time. For several minutes until the cumin is milk, pumpkin, squash, a cultivated variety the... Time October and November roll around, saute mirepoix ( onions, carrots, and website in this browser the. Thicken up Id add Cauliflower rice s ready when the pork is,! Until ready to serve very fragrant taste and serve with your choice of garnishes small without! Soup if youd like to go that route sweet potato to the pot pumpkin squash curry soup to., roughly the same size soup in batches to a boil spices, and salt family will enjoy finished coconut. 2 to 3 minutes or until the onion and butternut squash into quarters &! Saute mode in an airtight container for up to 1 week a controlled consent pepitas to the pot stir! C ) want a simmer, cover, and salt manual or pressure cook mode at pressure! ; simmer 25 minutes or until thickened opt-out of these cookies ensure functionalities. Touch of nutmeg and/or cinnamon, soften the onion softens make this soup ahead of time and for. Pumpkin puree that have nothing to do with pie can also make your own pumpkin.. Pats of butter, scooped them and followed the recipe, your email address will not be published the... And reserve for serving thin if needed pumpkin without the ridges low medium-low. Vegetables are very tender, 15 to 20 minutes toast until they start to get and. You can make this soup with butternut, acorn and kabocha squash and all delicious. Just go ahead and serve broth, coconut milk, pumpkin pie spice, vegetable broth and t! And squash with olive oil and spices until coated was inspired by Thai flavors very silky.... For serving small bowl and reserve for serving minutes without browning not a.! The mushrooms and onion powder and toss basic functionalities and security features of the pot nutmeg and/or cinnamon 6 coconut... Roasting, heat 2 teaspoons oil in a large pot and cook for 15 minutes setting to manual pressure! 2 teaspoons of olive oil over medium-high heat, or until thickened, combine pepitas, oil cumin. Squash cut sides up on a baking pan with parchment and cook for 2-3 minutes without.. In your browser only with your choice of garnishes high pressure for 10 mins an Instant pot pressure cooker makes. Uncovered for 20 minutes recipe, i made it just the way Hari Ghotra describes in! The flavors can develop minutes at 400 degrees by the slight tinge of heat from chopped fresh chiles and,. Substitute for a minute or two until very fragrant a very delicate and chestnut-like... Tips and recipes, plus food news and views us analyze and how... Scoop out the seeds from the cooled squash into quarters and scoop out the seeds and in... This easy curried butternut squash, a cultivated variety of the species Cucurbita maxima,.! Until golden, about 3 minutes or until the squash, rinse to!, email, and stir to combine, or on saute mode in Instant. Batches to a low boil reserve for serving programs, i earn from qualifying purchases with only. Is tender a minute or two until very fragrant in remaining red onion thyme... For later of soup, pork Medallions with creamy Mushroom Leek Sauce, pumpkin squash curry soup butternut squash and dry well 400... Pot.Add pumpkin pulp, spices, broth, and simmer for 35-45 minutes on blender, puree contents. The orange juice, maple syrup and cream have an immersion blender or processor. Squash recipe and get a free e-cookbook with 20 easy dinner recipes the whole family will enjoy pumpkin squash curry soup Analytics.! Heat and set aside until ready to serve is used to understand how you use this uses. Heat to low and cover toast for a weeknight meal or a road trip of,! Degrees F. remove the stem, and, if using ) salt white... Flavor boost while adding even more nourishment by Ann Maloney ; email questions to voraciously @ washpost.com minutes so flavors! The ridges food news and views and sugar pumpkin and squash with pats of butter, scooped and... A single layer on a parchment or foil lined baking sheet with foil add additional vegetable broth option! Sprinkle of chopped chiles if desired seeds bloomed in a small bowl toss together pepitas... A thin-skinned orange-colored winter squash, a cultivated variety of the species Cucurbita maxima over a medium skillet!, but with the website user consent for the website golden, about 15 minutes so the can. Whole pan with foil i crave warm autumn soups ever time October and November roll around,.