Brandy Laced Pumpkin Soup Recipes

BRANDY LACED PUMPKIN SOUP

Steps:

• Preheat oven to 375°F Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).
• Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
• Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)
• Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.

PUMPKIN SOUP

Steps:

• Cut the pumpkin halves into 4 to 6 wedges each and remove the rind. Chop pumpkin flesh into chunks about 3/4 inch thick.
• In a deep soup pot, melt the butter over medium-low heat and cook the potatoes, leeks and pumpkin for about 20 minutes, stirring occasionally.
• Add chicken stock and water to the pot, cover, bring to a boil, reduce heat and simmer for 1 hour or until pumpkin chunks are soft.
• Add the soup to the bowl of an electric blender or food mill, a little at a time, and puree well. When all the soup is pureed, return it to the soup pot over medium heat. Salt and pepper to taste. Add cream and stir. Add grated nutmeg to taste, stir and serve. (For a dramatic note, the soup can be served in a well-cleaned pumpkin that has been warmed in the oven.)

PUMPKIN SOUP

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.

QUICK AND EASY CANNED PUMPKIN SOUP

Steps:

• Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.

PUMPKIN SOUP WITH HONEY AND CLOVES

Steps:

• Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.
• Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.)