Indian curried pumpkin soup
Warm up with a hearty bowl of Indian Curried Pumpkin Soup, a delightful blend of aromatic spices and wholesome ingredients. This easy-to-make soup combines tender pumpkin, carrots, and a touch of apple sweetness with the richness of curry paste and creamy Greek yogurt. The addition of canned lentils and chicken gravy makes it a nutritious and filling option, while fresh cucumber and cherry tomato toppings add a refreshing crunch. Perfect for cozy nights and impressing guests with its vibrant flavors!
- 06 May 2024
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Indian curried pumpkin soup is a warm and comforting dish that combines the sweetness of pumpkin with the rich, aromatic flavors of Indian curry. This creamy soup is perfect for chilly days and is packed with nutrients. Using a blend of fresh vegetables, curry paste, and creamy Greek yogurt, this recipe is a delightful twist on traditional pumpkin soup.
Ingredients:
Instructions:
- Finely chop the 1/2 red onion.
- Mince the ginger root.
- Peel and cube the pumpkin.
- Slice the carrots.
- Peel, core, and chop the apple.
- Rinse and drain the canned lentils.
- Dice the cucumber.
- Halve the cherry tomatoes.
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Add the finely chopped red onion and sauté until translucent, about 5 minutes.
- Add the minced ginger and 1/3 cup curry paste. Cook for an additional 2 minutes, stirring frequently to combine the flavors.
- Add the cubed pumpkin, sliced carrots, and chopped apple to the pot.
- Stir well to coat the vegetables and apple with the curry mixture.
- Pour in the 4 cups of chicken gravy.
- Add 1/2 cup of rinsed and drained lentils.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the pumpkin and carrots are tender.
- Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Stir in 1 tsp ground cumin.
- Adjust seasoning with salt and pepper to taste.
- In a small bowl, mix 1/2 cup Greek yogurt with the diced cucumber and halved cherry tomatoes.
- Ladle the hot soup into bowls.
- Add a dollop of the Greek yogurt mixture on top of each serving for a refreshing contrast.
- Serve immediately and enjoy your hearty, flavorful Indian Curried Pumpkin Soup!
Tips:
- Prep Your Ingredients: Chop all your vegetables and fruits before you start cooking. This will make the cooking process go more smoothly and efficiently.
- Control Spice Level: Adjust the amount of curry paste according to your taste preference. You can add more or less depending on how spicy you want your soup.
- Blend for Creaminess: Use an immersion blender to blend the soup to your desired consistency. For an extra creamy soup, you can strain the blended soup through a fine-mesh sieve.
- Garnish Wisely: Top your soup with a dollop of Greek yogurt, diced cucumber, and cherry tomatoes to add freshness and contrast to the rich, spicy flavors.
- Serve with Bread: Serve this soup with some crusty bread or naan to soak up the delicious flavors. It makes for a wonderful, comforting meal.
This Indian curried pumpkin soup is not only delicious but also nutritious and easy to make. The combination of spices, vegetables, and Greek yogurt creates a rich and creamy texture that is sure to satisfy your taste buds. Enjoy this hearty soup as a main course or a starter for your meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 610 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 6g | 16% |
| Sugar 16g | 15% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.65g | 9% |
| Cholesterol 14mg | - |
| Vitamins | |
| Vitamin A 1030ug | 115% |
| Choline 45mg | 8% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.46mg | 35% |
| Vitamin B3 2.59mg | 16% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 27mg | 29% |
| Vitamin E 2.60mg | 17% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 3.66mg | 33% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 1160mg | 34% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 820mg | 54% |
| Zinc, Zn 1.52mg | 14% |
| Water | |
| Water 530g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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