Pumpkin Curry Soup with Seed Butter

Pumpkin Curry Soup with Seed Butter

What’s not to like about Betsy’s Best pumpkin curry soup? A simmering soup with scrumptious flavor, pumpkin and sunflower seed butter in an Indian curry makes a delicious combination. This filling pumpkin peanut butter curry soup recipe is loaded with beta carotene and fiber and will fill you up with flavor. We promise! You’ll taste the difference!

Soup Ingredients:

3 T Betsy’s Best Cinnamon Sunflower Seed Butter

2 Tbsp olive oil (or coconut oil)

1 small yellow onion, chopped (about ¾ cup)

2 garlic cloves, chopped

1 apple, cored and cubed

3 Tbsp Thai red curry paste

2 cups vegetable stock

1 cup water

1 (15 oz.) can pumpkin puree

Sea salt, to taste

Fresh black pepper, to taste

Fresh parsley for garnish

Step By Step Pumpkin Curry Soup Recipe Directions:

Step 1: Heat oil in large saucepan over medium heat. Add onion and cook until tender but not brown (about 5 minutes).

Step 2: Add garlic, apple and curry paste. Cook until the curry paste is very fragrant, stirring constantly, about 3 minutes.

Step 3: Increase to high heat. Add stock and water. Once the liquid boils, reduce heat to medium-low, and partially cover the pan.

Step 4: Let soup cook until apple is very tender, about 10 minutes.

Step 5: Remove pan from heat and let cool slightly. Stir in pumpkin and Betsy’s Best Gourmet Seed Butter.

Step 6: Working in batches, transfer the soup into a blender and puree until smooth, about 1 minutes.

Step 7: Season with salt and pepper.

Step 8: Garnish with parsley. 

Step 9: Enjoy!

Yields 4 servings.

Betsy’s creamy pumpkin curry soup has a special flavor, making it a unique dish that your family will love. So, as the frost hits the pumpkin bring out this fall recipe and enjoy the flavors of the Fall season. Please let us know what you think in the comments below!

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CocoNut Curried Chicken

CocoNut Curried Chicken

Go coco for this Coconut Curried Chicken recipe. This is a recipe loaded with satisfying, all-natural ingredients, including your favorite Betsy’s Best Gourmet Toasted Coconut Cashew Butter. Trust Betsy! It will be #LoveAtFirstTaste!


Recipe Ingredients:

1/2 Cup Betsy’s Best Toasted Coconut Cashew Butter

4 boneless, skinless chicken breasts, pounded to ½ inch thick

2 Tbsp fresh ginger, peeled and minced

1 Tbsp fresh garlic, chopped

¼ cup rice vinegar

2 Tbsp low-sodium soy sauce (or coconut aminos)

2 Tbsp raw sugar

1 tsp red Thai curry paste

3 Tbsp low-sodium chicken broth

Fresh ground black pepper, to taste

1-2 Tbsp peanut oil (or coconut oil)

1 cup unsweetened lite coconut milk

4 Tbsp cilantro, finely chopped (more for garnish if desired)

Step By Step Coconut Curried Chicken Recipe Directions:

Step 1In food processor or immersion blender combine ginger, garlic, Betsy’s Best, vinegar, soy sauce, sugar, curry paste and broth.

Step 2: Heat oil in large frying pan. Season chicken with black pepper. Add chicken to pan and sauté over medium heat about until golden brown and cooked through (about 4 minutes on first side and 2-3 minutes on second). Do not overcook; chicken should barely feel firm to the touch when done.

Step 3: Move chicken to plate and cover with foil. Reduce heat to low. Add coconut milk. Stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes. Pour any juices that have accumulated on the chicken plate and cook another 1-2 minutes. Turn off heat and mix in cilantro. Pour the sauce immediately over chicken and garnish with cilantro.

Step 4: Enjoy your toasted coconut curried chicken!

Set the table, sit down and enjoy this CocoNut Curried Chicken recipe.

Crockpot Coconut Curry Chicken

Crockpot Coconut Curry Chicken

Need a meal in a pinch? Sometimes the thought of spending time in the kitchen at the end of the day seems like a drag. If you have just a few minutes in the morning to throw a couple of ingredients into the crockpot then you can have a meal the moment you walk in the door at the end of the day! Betsy’s crockpot coconut curry chicken recipe has the flavor to savor and tastes like you slaved all day. The rich cinnamon with the sweetness of honey and spice of ginger gives a flavor to the coconut curry chicken that makes this dish a family favorite.

Recipe Ingredients:

1/3 Cup Betsy’s Best Cinnamon Peanut Butter

1 can coconut milk (or light coconut milk)

1 tsp curry paste

2 T soy sauce

1/2 tsp fresh ginger

2 tsp honey

dash siracha

4 chicken breast

1/4 c diced onion

1/4 tsp salt

Step By Step Crockpot Coconut Curry Chicken Recipe Directions:

Step 1Place all ingredients in crockpot and cook on low for 6-8 hrs or high for 2-4 hrs or until chicken is no longer pink.

Step 2: Cook rice or quinoa on the side for a complete meal, and of course don’t forget your vegetables!

Betsy’s Suggestion:: A nice salad with a ginger dressing is a perfect match!

Step 3: Enjoy your crockpot coconut curry chicken!

Grab your slow cooker off the shelf and start cooking  Betsy’s delicious and healthy crockpot coconut curry chicken recipe. With Betsy’s Best Cinnamon Peanut Butter as the secret ingredient we know you will #TasteTheDifference!


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