Everyone loves Libby’s Pumpkin Soup Curry Recipe! It’s smooth, creamy, sweet, and just the right spiciness.
This recipe is a twist on the traditional pumpkin soup. The addition of coconut milk means you enjoy an extra rich and creamy texture that is perfect for fall and winter when you crave something a little more substantial in your belly.
Even if you are not for curry dishes, this dish still has all the flavor without being too much.
How to make Libby’s Pumpkin Soup Curry Recipe
Ingredients:
- 2 tablespoons of vegetable oil
- a good pinch of salt
- 1/3 cup of all-purpose flour
- 1/2 teaspoon ground ginger.
- 2 1/2 pounds sugar or pie pumpkins
- 3 cups chicken broth (or water)
- 1/4 teaspoon ground nutmeg.
- 1 can (13.5 ounces) of coconut milk
Method:
Step 1: Heat oil in a large saute pan, add sugar and fry until golden brown. Add nutmeg and ginger and saute for a minute longer.
Step 2: Add the rest of the ingredients (except the pumpkin). Stir until well blended. Simmer over high heat, frequently stirring, to thicken just enough to coat the back of a spoon.
Step 3: Meanwhile, preheat the oven to 400°F (200°C).
Step 4: Slice your pumpkin into approximately 1/4-1/2 inch (1-2 cm) thick slices.
Step 5: Add the pumpkin to the soup, stirring often. Add a little more water if the mixture gets too thick.
Step 6: Bake the soup in the oven for about 40 minutes or until a fork can easily pierce through it.
Step 7: Enjoy this comforting soup anytime! Enjoy this comforting soup anytime!
Nutrition facts of Libby’s Pumpkin Soup Curry Recipe
- Calories: 45-170 kcals
- Fat: 3 g
- Cholesterol: 0 mg
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 2 g
- Sodium: 130 mg
Health Benefits of Libby’s Pumpkin Soup Curry Recipe
The pumpkin is rich in fiber and is low in fat and cholesterol. It contains magnesium, potassium, and vitamin A.
Its seed oils can be used as a substitute for olive oil. It also contains protein, iron, and zinc, which help promote hair growth, while zinc also supports healthy skin.
The curry powder has been shown to increase your metabolism, while the ginger will help to relieve nausea and motion sickness.
Best 5 Serving Ideas for Libby’s Pumpkin Soup Curry Recipe
1. Serve as a side dish with chicken or salmon.
2. Serve in smaller portions as a main dish alongside green vegetables and rice.
3. Serve warm with cream cheese on top as dessert.
4. Use as filling in crepes, pancakes, or cupcakes (instead of pumpkin pie).
5. Serve as a spread on sandwiches (grilled cheese, turkey, etc.).
Libby’s Pumpkin Soup Curry Recipe
My husband and I enjoyed making this special recipe with our 1-year-old daughter, who kept coming back for more even though she was full.
We are very pleased with the outcome and how easy it is to prepare. It is a 5-star recipe that we will repeatedly make this fall and winter. You can never go wrong with Libby’s seasonal recipes!
How to prepare time?
I’m not sure how much time this takes to prepare, but I would consider myself a slow cooker. I would say it took me about 45 minutes to an hour. Most of that time was spent chopping up the pumpkin into pieces fit for baking.
Can I Freeze It?
Yes, Libby’s Pumpkin Soup Curry Recipe is freezer friendly for later use. Before serving, preheat the oven and pour the soup into a casserole dish.
Add some cream cheese on top and keep it in the freezer until you are ready to use it. Thaw completely before heating back up in the oven.
Is It Gluten-Free?
Yes, Libby’s Pumpkin Soup Curry Recipe is a ‘Gluten-Free Recipe.’ Read my “How to Cook Without Gluten” article to learn more about gluten-free dishes.
Is it Healthy?
Yes, I would consider this a ‘Healthy Recipe.’ It is packed with nutrients, vitamins, and minerals while having less than 500 calories per serving.
Is it Freezer Friendly?
Yes, you can freeze this ‘Freezer Libby’s Pumpkin Soup Curry Recipe’ for months. Thaw completely before heating back up in the oven.
Pumpkin curry chicken soup
I used to make my soup on occasion, but this recipe is so easy that I decided to give this a try. It was delicious. The only thing I did differently was used corn starch instead of flour.
Pumpkin curry soup recipe
I was looking for an alternative to the pumpkin soup that I make every fall, but I couldn’t find just the right recipe to make it.
So, I decided to try this recipe out. It was excellent! The trick is first to peel and cube the pumpkin and then boil it for about 10 minutes until tender.
Pumpkin curry Soup Taste of Home
I love the taste of Libby’s Pumpkin Soup Curry Recipe and curry. This is a really lovely combination. I used less curry powder than this recipe because I wasn’t sure how my husband would like it. And it was just perfect!
Conclusion
If you are looking for a Libby’s Pumpkin Soup Curry Recipe, this recipe is the one to try! It has the best of both worlds.
The soup is creamy and full of pumpkin flavor from the sweet potatoes, but you can also taste the added spice from the curry powder.
The only thing that I would change if I made it again would be to cut back on the amount of curry powder.
Because there are so many spices in this recipe, I think I will use a milder curry powder next time to lessen my family’s spice tolerance.