Curried Pumpkin Soup + Stuffing Balls

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

curried pumpkin soup

This year for Thanksgiving I made something new – curried pumpkin soup.  I actually made it early in the week and when our travel plans were cancelled due to the winter storm, we were able to enjoy it all week, into the holiday meal.  

I’m a big fan of international spices so was extremely happy about adding some curry to this recipe.  It didn’t disappoint.  It was full of flavor and certainly had a spicy kick.  An important note is that I added a little pepper {1/4 teaspoon} to the original recipe but after tasting it I don’t think it needed it since the curry has so much bite.  You’ll notice I left the pepper out of the recipe below.

curry pumpkin soups

carton smartCurried Pumpkin Soup

  • 2 Tablespoons butter
  • 1 – 8 oz package fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon curry powder
  • 3 cups chicken broth
  • 2 cups canned pumpkin
  • 1 Tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 – 12 oz can fat free evaporated milk

Melt butter in a medium sauce pan and add mushrooms and onion;  saute until tender.

Stir in flour, curry, and chicken broth.  Cook over medium heat, stirring often, for 5- 10 minutes.

Stir in pumpkin, honey, salt and nutmeg.  Reduce heat and simmer, stirring occasionally for 10 minutes.  Stir in milk and remove from heat to allow to cool slightly.

Transfer mixture to a blender and process until smooth and silky in texture.  Place back into saucepan and heat thoroughly before serving.

Garnish with chopped parsley and roasted pumpkin seeds.

Serve this in demitasse cups alongside stuffing balls for an elegant appetizer or dinner party starter.  Make it a meal with with a sandwich or salad.

For the stuffing balls, all I did was prepare a packaged stuffing mix according to directions and rolled the mixture into bite sized balls.  The moisture in the stuffing held them together.  Then I popped them in the oven at 375 degrees for 5-10 minutes to get a slightly toasted shell.  They make a really cute and tasty accompaniment!

curry pumpkin soup 2

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For this soup recipe I used some ingredients packaged in Tetra Pak cartons – the pumpkin puree and the chicken broth.  These cartons are environmentally friendly, store more easily than cans in the pantry, and produce less waste in landfills.

I also served cranberry sauce for Thanksgiving, that came in this “green” packaging.

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About Chris

Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. In addition to her work as founding editor of Celebrations At Home, Chris is an editorial stylist and contributor to Homes.com, Marie Callender's, and SheKnows. Most recently her work has been published in Woman's World, Yum Food & Fun for Kids, and Cottages & Bungalows.

Comments

  1. Throwing meat, potatoes, and carrots into the crock pot for a yummy pot roast creates little waste and is simple and easy to make.

  2. I always produce more than enough, but make sure it’s something that will make wonderful leftovers for our family.

  3. I love doing chicken breasts with Italian dressing in my slow cooker. It’s easy to make and everyone loves it!

  4. I use my slow cooker to create pasta or soups. Let them simmer all day and it smells great and tastes wonderful.

  5. I like to bake single serve desserts. Saves from having to use forks, knives and the water to wash them and I can bake more at once so it saves energy too.

  6. For less waste in entertaining I like to serve food in edible “containers” like stuffed cherry tomatoes, zucchini boats, etc. (And, I am making this soup..sounds delish!)

  7. I try to think of creative ways to use the little bits of cereal we have when the boys get bored with a box and move on to the next one. Cereal crumbs make great coatings for chicken, toppings for ice cream or worked in to dessert somehow.

  8. I always think about how much food I THINK I’ll need for entertaining and then decrease it. Otherwise, I’m always left with tons of leftovers that will eventually just go to waste.

  9. I like to reuse mason jars and grocery store Starbucks Frappuccino glass bottles to serve beverages in at parties!

  10. I love making soup, especially with a leftover meat from a large meal like Thanksgiving, turkey soup anyone?

  11. I tend to make too much food for buffets. So I plan my menu and then set out all my trays with post-it notes about what I think will go in what. The visual usually brings me back to earth.

  12. Such great yummy ideas!

  13. I’m all about making as much as I can the days before the big event. My freezer is my best friend!

  14. that looks delicious! When I entertain, I try to keep the dishes delicious – but also focused and simple so that I can avoid wasting food the I bought just for that specific recipe. I’m also the queen of re-inventing leftovers the next day so they don’t go to waste!

  15. SO yummy- I have finally stopped over cooking for my events. There used to be so much leftover food that drove my husband crazy. I’m much better at fixing the right amount

  16. Gretchen @ Three Little Monkeys Studio says:

    I have moved away from paper/plastic plates and disposable utensils, and instead use mason jars, vintage plates and mismatched silverware to keep waste down and keep it pretty. I try to keep menus simple, yet still flavorful, and recycle or repurpose everything I can.

  17. I like to use environment friendly serving pieces at our kids parties instead of grabbing paper products. I have a set of melamine plates, plastic cups and wooden utensils that are biodegradable. I find investing in simple serving pieces that I can use over and over again is smarter entertaining and better for the environment.

  18. I always try to use silverware, glasses and ceramic plates, evening for large family gatherings or outdoor festivities to reduce the amount of waste.

  19. I may not have a handle on perfect serving sizes for parties, but having some recyclable to-go containers on hand is key to not wasting those leftovers!

  20. Although I hate going to the grocery store, I find I waste so much less when I go a couple of times a week. Specifically for produce. In the past I stock up on fruits and veggies and often they end up going to waste. Heading to a local (and close) grocery store 2-3 times a week helps my food taste better and I waste so much less.

  21. Jennifer Carver says:

    One of my favorite go-to ideas for less waste (and clean-up) during holiday meals is preparing soup in bread bowls! Eat the soup, then eat the bowl! No bowls needed. :)

  22. Cris McGrath says:

    Keep the menu simple but delicious. Having too many appetizer/food options is a recipe for too much leftovers! ;

  23. This is my go to favorite Crock Pot holiday party recipe….super simple. One can of Ocean Spray cranberry sauce, One jar of Tostitos salsa, 1/2 cup brown sugar, 1 bag of party meatballs….put the sauces and sugar into a crock pot, stir to combine, then add the meatballs and stir until coated. Cover and cook on high for 3 hours…..thank me lay-tah!!!!!

  24. Ann Marie Buckley says:

    wraps, they are our less waste, quick go to food during the busy season.

  25. I love baking in pastry cups because they aren’t messy, are hand held, and don’t require a utensil or even a plate.

  26. Nicole Ambata says:

    I love using my Dutch oven to cook everything in.
    Bread bowls for soup!

  27. I love using leftovers to make soup & sandwiches! The best part of Thanksgiving is the Turkey Soup & Sandwhiches! Leftover Chicken is fabulous for soup or even tasty Chicken Salad Sandwiches.

  28. First, I LOVE your stuffing balls!!! I’m absolutely copying that for Christmas dinner!
    I use Dollar Tree foil containers with lids (and a label) to send leftovers home with guests. Very cost effective and not wasteful!

  29. I like to create 3-4 delicious yet simple appetizers. My guest have options but not too many that it overwhelms everyone. Mini mac and cheese cups are a HUGE hit. Also if you have a baby or know someone who does you can save the mini glass jars where the baby food comes in and use them as a mini “mason jar” and can place a salad in them

  30. I often have a group over whether its a group of kids afterschool or friends visiting or stopping by.I throw very few items which helps me to always have food on hand to whip up a snack or meal. I freeze fruit that is about to go bad and make smoothies, I freeze veggies and later add them to soups but one of my favorite ways to be sure to have a meal in minutes is to steam up extra rice. I can use the extra rice to make a quick fried rice with veggies and soy sauce or make a quick Spanish rice by adding salsa, peas and even chicken to make it a meal in minutes !

  31. Menu planning helps me plan ahead and avoid wasting food, especially during the holidays. Soups and casseroles are my favorite because you can always find a way to incorporate the leftover veggies, meat or cheeses.

  32. I love to entertain a crowd at home with turkey chili or tortilla soup! I think it’s easy, great on cold days and so hearty too.

  33. Take those Halloween pumpkins and eat them! It’s so easy to roast the flesh and seeds, what’s less wasteful than eating your decor!?

  34. I use beef broth in a carton to make my pot roast.

  35. I take the bite size food trend to heart, from appetizers to desserts i have everything bite size and gave guest 3 options for each course and everyone is stuffed at the end of the night

  36. My tip is to use leftover turkey in other recipes. Thanks for the giveaway!

  37. My smart entertaining tips:
    * When having a party serve finger foods
    * Forget about disposable plates, cups, utensils
    * Use your party food leftovers as part of your everyday menus

  38. My tip is to have a one-bite appetizers and desserts bar, your guests will have more options to choose from and there will be less waste… and less dishes and mess to clean up after :)

  39. Thomas Murphy says:

    I use chicken broth in a container for my mom’s stuffing recipe.

  40. We use carton chicken stock for everything from soup to mashed potatoes

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