Autumn Pumpkin Soup Recipes

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AUTUMN PUMPKIN AND SQUASH SOUP



Autumn Pumpkin and Squash Soup image

This hearty soup makes a great fall meal, served with a salad and some warm crusty bread (we usually have a whole wheat baguette), or use it as a first course. It is derived from a Pumpkin Soup recipe I found several years ago in The Wine Spectator. For a dressy presentation garnish with a bit of Creme Fraiche and some julienned prosciutto. I've made this recipe using brown sugar and also substituting Spenda and my family has not noticed a difference. I have also substituted low fat evaporated milk for the heavy cream with no issues in the final result. This soup can be prepared up to 24 hours before serving. re-heat over very low heat prior to serving.

Provided by Simply Chris

Categories     Vegetable

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 12

1 small pie pumpkin
1 small butternut squash
1 small acorn squash
3 medium onions, very thinly sliced
1 tablespoon fresh ginger, chopped
6 tablespoons butter or 6 tablespoons margarine
6 cups chicken stock or 6 cups vegetable stock
1 cup heavy cream
1 teaspoon salt
2 tablespoons brown sugar (or sugar substitute such as Splenda)
1/2-1 teaspoon grated nutmeg, to taste
1/4 teaspoon cayenne pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
  • Bake for 45-60 minutes, or until tender.
  • During cooking, add hot water to the pan as needed to prevent from burning.
  • While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
  • Be careful not to burn the onions.
  • Remove the pumpkin and squash from the oven and cool until easy to handle.
  • Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
  • Add the stock and bring to a simmer.
  • Puree the soup in small batches in a blender or food processor, then return it to the pot.
  • Add the cream and reheat (do not bring back to boil or simmer).
  • If the soup is too thick, add more stock until the desired consistency is reached.
  • Season with the salt, sugar substitute, nutmeg and cayenne pepper.

Nutrition Facts : Calories 348.3, Fat 22.1, SaturatedFat 13, Cholesterol 69.1, Sodium 629.6, Carbohydrate 33.8, Fiber 3.7, Sugar 10.5, Protein 7.2

AUTUMN PUMPKIN SOUP



Autumn Pumpkin Soup image

I found this recipe listed in my local newspaper. I never liked anything pumpkin before this. The green apple really makes the soup flavorful.

Provided by ForceUser

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter or 1 tablespoon margarine
1 cup sliced celery
2 tablespoons dry white wine
1/2 teaspoon dried sage
1 (15 ounce) can pumpkin
1/2 cup chopped yellow onion
4 cups chicken stock or 4 cups broth
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 green apple, peeled cored,and chopped
fresh parmesan cheese

Steps:

  • In a soup pot over medium heat, melt butter.
  • Add onion and celery and saute until tender, about 5 minutes.
  • Add 1 cup of the stock and simmer, covered, for 10 minutes.
  • Transfer to a blender in batches and puree until smooth.
  • Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin.
  • Simmer until flavors are blended, about10 minutes.
  • Ladle into bowls, top with a few apple pieces and sprinkle with parmesan.

AUTUMN PEAR AND PUMPKIN SOUP



Autumn Pear and Pumpkin Soup image

First there was pumpkin pie, then pumpkin cookies, and now an appetizer pumpkin soup! The uses for this hard-shelled squash seem never-ending.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 9

½ cup chopped onion
½ cup water
2 teaspoons instant chicken bouillon granules
1 (15 ounce) can pumpkin
2 ½ cups half-and-half or light cream
1 ¾ cups pear nectar
¼ teaspoon ground ginger
¼ teaspoon white pepper
pear slices (optional)

Steps:

  • In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.
  • Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.
  • Ladle into soup bowls. If desired, garnish each serving with pear slices.

Nutrition Facts : Calories 206.9 calories, Carbohydrate 23.1 g, Cholesterol 37.4 mg, Fat 11.9 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 340.5 mg, Sugar 14.3 g

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