Less than 30 minutes of simmer time later yes 30 minutes it is ready to serve. Or green or yellow curry paste whichever you have on hand. Bring to a boil. Preheat oven to 375 degrees f 190 degrees c. This pumpkin soup is probably one of the easiest soups i have ever made.

Add the broth pumpkin lemon juice curry powder sugar salt if desired and pepper. Cook onions in butter in a wide 6 quart heavy pot over moderately low heat stirring occasionally until softened 3 to 5 minutes. Place them cut side down on a baking tray and bake until the pumpkin is soft about 45 minutes. It only takes a handful of ingredients and minimal prep. Puree the pumpkin and onion in a blender with the chicken stock.

Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion. Or chicken stock if you prefer. Arrange pumpkin seeds in a single layer on a baking sheet. Which we will use as our base sauté for the soup. Add garlic and ginger stirring until fragrant 1 minute.

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This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Heat oil in large pot over medium high heat. Add curry powder and pumpkin pie spice. Dutch oven melt butter over medium heat. Cook 10 minutes stirring occasionally until softened.

Add onion and cook until tender 4 to 5 minutes. Peel and halve the onion. Cut the pumpkin in half lengthwise and scoop out the seeds. Seasoned with curry powder coriander red pepper flakes garlic and onion it s easy to make and can be a terrific starter or a small meal on its own. Toast in preheated oven for about 10 minutes or until seeds begin to brown.

Stir in the flour and curry powder until blended. Plus if you chop those onions finely enough you can skip pureeing the soup at the end as it should. Coconut curry pumpkin soup. To make this curried pumpkin soup recipe you will need. In a saucepan over medium heat saute onion in oil until tender.

Oil onion and garlic. Thai curry pumpkin soup ingredients. In a large saucepan saute the mushrooms and onion in butter until tender. Oil onion and garlic. Stir in the flour and curry powder until blended.

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In a large saucepan saute the mushrooms and onion in butter until tender. Add onion and cook until tender 4 to 5 minutes. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion. Add the broth pumpkin lemon juice curry powder sugar salt if desired and pepper.

Thai curry pumpkin soup ingredients. Less than 30 minutes of simmer time later yes 30 minutes it is ready to serve.