Curried Pumpkin Soup & Stuffing Balls is a fun appetizer for entertaining. It’s a delicious starter or side dish for dinner parties, and a welcome addition to a soup bar. The taste and presentation are so festive served in mini cups. Add these to the menu all season long!
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This year for Thanksgiving I’m making curried pumpkin soup & stuffing balls appetizers. It’s the perfect starter to the holiday meal.
Being a fan of international spices I was excited to add curry to this soup recipe. It helps produce a pumpkin soup that’s full of flavor and a spicy kick.
Add this curried pumpkin soup & stuffing balls to your holiday entertaining menu
Serve the soup in small cups alongside stuffing balls for an elegant party appetizer or dinner party starter. Make it a meal by ladling it into bowls and accompanying grilled cheese tartines, a sandwich, or salad. Or serve it as part of a soup bar party buffet.
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Make Soup Shooters for Entertaining at Home
This curried soup recipe lends itself well to making soup shooters garnished with fried sage leaves and roasted pumpkin seeds.
- Since holiday meals are already filling, a small shot sized cup of soup is just right to get you started. Use demitasse cups or shot glasses to serve these in. This butternut squash soup recipe is also terrific served this way.
- Crunchy fried sage leaves are one of my favorite garnishes, especially at the holidays. They’re SO tasty and delicious! They become light as air when fried for about 30 seconds.
- Elevate the stuffing balls to holiday status by drizzling a bit of warm cranberry sauce over top. I highly recommend this!
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Make this soup a day ahead for best flavor
Most soups taste better when they’re made ahead. This allows all the flavors to fully meld together so it becomes smooth and developed. Just put it in the refrigerator over night and reheat when ready to serve.
HOSTESS TIP: Prepare this sauce as an alternative to the cranberry sauce. Combine equal parts dark cherries in syrup with raspberry (or other berry) jam. Combine over medium low heat and then drizzle it over the stuffing balls.
- 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
- 1 box stuffing mix (I used Stove Top)
- Prepared whole berry cranberry sauce
- 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 roasted pumpkin seeds and a fried sage leaf.
FOR THE STUFFING BALLS:
- Preheat oven to 375 degrees.
- Prepare stuffing according to package directions. Let cool slightly until easy to handle.
- Using a mini scoop or large spoon, scoop the stuffing into your hand and roll into the shape of a ball, about 1 1/4 inches in size. The moisture in the stuffing will hold them together. Place on a baking sheet.
- Bake for about 10 minutes or until golden and toasty on the outside.
- Meanwhile, warm the cranberry sauce on medium low or in the microwave for 60-90 seconds, stirring occasionally.
- Serve stuffing balls with the cranberry sauce lightly drizzled over top.
Fry fresh sage leaf in a shallow pan of vegetable oil for about 30 seconds, turning once. Remove and drain on paper towel. Sprinkle with sea salt.