Bachelors Creamy Pumpkin Soup Recipes

CREAMY PUMPKIN SOUP

Creamy Pumpkin Soup image

I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
2 cups sliced peeled potatoes
1 can (15 ounces) solid-pack pumpkin
2 to 2-1/2 cups milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled

Steps:

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. , Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. , Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

Nutrition Facts : Calories 258 calories, Fat 15g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 621mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

EASY CREAMY PUMPKIN SOUP

Easy Creamy Pumpkin Soup image

A velvety-smooth pumpkin soup that's perfect for a Thanksgiving day first course. From verybestbaby.com

Provided by LMillerRN

Categories Vegetable

Time 35m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter or 1/4 cup margarine
1 small onion, chopped
1 garlic clove, finely chopped
2 teaspoons packed brown sugar
1 (14 1/2 fluid ounce) can chicken broth
1/2 cup water
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon ground cinnamon

Steps:

MELT butter in large saucepan over medium heat.
Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
Reduce heat to low; cook, stirring occasionally, for 15 minutes.
Stir in pumpkin, evaporated milk and cinnamon.
Cook, stirring occasionally, for 5 minutes.
Remove from heat.
TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

Nutrition Facts : Calories 233, Fat 15.5, SaturatedFat 9.5, Cholesterol 46.3, Sodium 424.8, Carbohydrate 17, Fiber 0.7, Sugar 3.8, Protein 8

BACHELOR'S CREAMY PUMPKIN SOUP

Bachelor's Creamy Pumpkin Soup image

This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables; it would also complement a roast.

Provided by KATHERINE1971

Categories Pumpkin Soup

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (10.75 ounce) can condensed cream of potato soup
1 ¼ cups water
1 (15 ounce) can pumpkin puree
2 tablespoons butter
1 cup cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon ginger
1 pinch paprika, for garnish
1 cup seasoned croutons

Steps:

In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 17.6 g, Cholesterol 67 mg, Fat 20.8 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 12.4 g, Sodium 1007.3 mg, Sugar 3.2 g

BACHELOR'S CREAMY PUMPKIN SOUP

Bachelor's Creamy Pumpkin Soup image

This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables; it would also complement a roast.

Provided by KATHERINE1971

Categories Pumpkin Soup

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (10.75 ounce) can condensed cream of potato soup
1 ¼ cups water
1 (15 ounce) can pumpkin puree
2 tablespoons butter
1 cup cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon ginger
1 pinch paprika, for garnish
1 cup seasoned croutons

Steps:

In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 17.6 g, Cholesterol 67 mg, Fat 20.8 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 12.4 g, Sodium 1007.3 mg, Sugar 3.2 g

SUPER CREAMY PUMPKIN SOUP

Super Creamy Pumpkin Soup image

Once you get the hang of chopping up a pumpkin (or the skill of using the can opener) this recipe is just super easy. The prep time is mostly just chopping the silly thing up, so don't let the time scare you. You literally just chop, boil, stir in. Came up with this on a cold, English night when I just wanted come creamy comfort food. Good luck, and let me know what you think.

Provided by MSR5055

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 -1 1/2 lb fresh pumpkin (fresh preferably, seeds out, skin off)
4 cups chicken stock or 4 cups vegetable broth
1 red pepper
2 carrots
1 large red onion
1 red chile, deseeded (if you want some kick) (optional)
2 garlic cloves, chopped or 2 teaspoons minced garlic
1 cup heavy cream
1 tablespoon butter
2 ounces creamed coconut
salt
pepper

Steps:

Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
Skin carrots, chop, toss inches.
Follow with red pepper, onion, and chili.
Boil until very soft (usually about half an hour).
If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
Either use hand blender or upright, blend til smooth.
Add cream, butter, coconut, and garlic.
Salt and pepper to taste.
Eat then, simmer for a while, or freeze. It all works with this one.

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