Best Cream Of Pumpkin Soup Recipes

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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

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.

BEST CURRIED PUMPKIN SOUP



Best Curried Pumpkin Soup image

I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 13

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives

Steps:

  • In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

PUMPKIN SOUP



Pumpkin Soup image

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

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

Number Of Ingredients 10

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Steps:

  • In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

CREAMY PUMPKIN SOUP WITH CANNED PUMPKIN PUREE



Creamy Pumpkin Soup with Canned Pumpkin Puree image

Savory, creamy, and definitely delicious! I put this pumpkin soup together from things on hand, like canned pumpkin puree, and it was a hit! Serve with crusty bread and butter.

Provided by shendho

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 13

¼ stick butter
1 medium onion, finely chopped
3 tablespoons minced fresh parsley
2 tablespoons sifted flour (such as Wondra®)
2 ½ cups chicken stock
1 (15 ounce) can pumpkin puree
2 tablespoons chicken soup base (such as Better than Bouillon®)
1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
1 ½ teaspoons pesto
1 ½ cups heavy cream
2 teaspoons salt
1 teaspoon garlic powder
ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
  • Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 20.7 g, Cholesterol 140.4 mg, Fat 41.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 3312.3 mg, Sugar 6.2 g

CREAM OF PUMPKIN SOUP



Cream of Pumpkin Soup image

A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.

Provided by Thomas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 13

3 tablespoons butter, softened
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 cup heavy whipping cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
  • Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  • Transfer broth mixture into the container of a blender or processor. Process until smooth.
  • Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
  • Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g

CREAM OF PUMPKIN SOUP



Cream of Pumpkin Soup image

This is my favorite soup! It's warm and comforting on a chilly Fall evening. I adapted it from a recipe I found on another website years ago. Unlike the original recipe, it's made with milk or soy milk instead of heavy cream, so it's healthy and can be dairy-free!

Provided by Kree6528

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup chopped onion
2 tablespoons margarine
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup milk or 1 cup soymilk

Steps:

  • Saute onion in margarine in a medium saucepan until tender.
  • Add 1 can chicken broth; stir well.
  • Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  • Transfer broth mixture into the container of a blender or processor.
  • Process until smooth.
  • Return mixture to saucepan.
  • Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
  • Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
  • Stir in milk or soy milk and heat through.
  • Do not boil.
  • Ladle into individual soup bowls.

CREAMY PUMPKIN SOUP



Creamy Pumpkin Soup image

This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).

Provided by Lidey Heuck

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 50m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
2 tablespoons unsalted butter
12 fresh sage leaves

Steps:

  • In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
  • Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
  • Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
  • Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
  • To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
  • To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

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