Cinnamon Spiced Pumpkin Soup Recipes

CINNAMON PUMPKIN SOUP

Steps:

• Preheat the oven to 400°F/200°F.
• Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.
• Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).
• Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.
• Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon, it should be very easy to scoop out. Add the carrot, pumpkin and onion to the pot.
• Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.
• Turn off the heat then blitz the soup until completely smooth using an immersion blender.

CINNAMON SPICED PUMPKIN SOUP

Steps:

• Cook pumpkin in medium saucepan, covered, in 1 inch of simmering water until tender, about 15 minutes. Drain well.
• Process pumpkin and half and half in food processor or blender.
• Return to saucepan. Stir in brown sugar and spices and heat to just boiling.
• Reduce heat and simmer, uncovered, for 5 minutes. Pour soup into bowls and sprinkle with chives.

SPICED PUMPKIN SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
• Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.

CREAMY SPICED PUMPKIN SOUP

Steps:

• Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
• Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
• Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

CINNAMON SPICED PUMPKIN SOUP

Steps:

• Cook pumpkin in medium saucepan in 1 inch of simmering water until tender, about 15 minutes. Drain well.
• Process pumpkin and half and half in food processor or blender. Return to saucepan.
• Heat to just boiling. Stir in brown sugar and spices. Simmer for 5 minutes. Serve sprinkled with chives.

CINNAMON-SPICED PUMPKIN FLAN

Steps:

• Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate., In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate., Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight., Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

ROASTED CINNAMON SPICE PUMPKIN SEEDS

Steps:

• Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel.
• Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil.
• Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds.
• Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.