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Cream Of Pumpkin Soup

CREAM OF PUMPKIN SOUP

this is just unbelievable it is so different,simple and delicious! a very easy starter for a fall or thanksgiving dinner. perfect for company and will surely impress!

Time: 35 minutes

Steps:

  • heat the oil in a heavy skillet and gently saut the onion and garlic until soft and translucent but not yet beginning to brown
  • add the pumpkin and cook for another 2 to 3 minutes , stirring frequently to prevent scorching
  • allow to cool slightly for safety and then process into a smooth puree in a blender or food processor
  • you may need to add a bit of the chicken stock to process , pour the pumpkin mixture into a pot and add the remaining chicken stock , dill weed
  • bring to a brisk simmer , whisking all the while , then add the sherry and cream and continue whisking until hot through but do not allow to boil
  • season to taste with salt and pepper , and nutmeg to serve garnish each serving with a dollop of sour cream and a sprig of fresh dill weed


cream of pumpkin soup image

Number Of Ingredients: 11

Ingredients:

  1. olive oil
  2. yellow onion
  3. garlic
  4. canned pumpkin
  5. chicken stock
  6. fresh dill weed
  7. cream sherry
  8. heavy cream
  9. nutmeg
  10. salt
  11. fresh coarse ground black pepper


CREAM OF PUMPKIN SOUP

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.

Recipe From allrecipes.com

Provided by Thomas

Time 50m

Yield 6

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.


Cream of Pumpkin Soup image

Number Of Ingredients: 13

Ingredients:

  • 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


CREAM OF PUMPKIN SOUP

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!

Recipe From food.com

Provided by Kree6528

Time 30m

Yield 6 serving(s)

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.


Cream of Pumpkin Soup image

Number Of Ingredients: 9

Ingredients:

  • 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


CREAMY PUMPKIN SOUP

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.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

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

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.


Creamy Pumpkin Soup image

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


CREAMY PUMPKIN SOUP WITH CANNED PUMPKIN PUREE

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.

Recipe From allrecipes.com

Provided by shendho

Time 30m

Yield 4

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.


Creamy Pumpkin Soup with Canned Pumpkin Puree image

Number Of Ingredients: 13

Ingredients:

  • 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


SMOOTH & CREAMY PUMPKIN SOUP

My mother-in-law shared this recipe with me. She doesn't cook anymore, so now I make it for her, and she enjoys eating it as much as I enjoy making it. The pumpkin flavor brings a little Thanksgiving to any meal. -Helen Espinosa, Miami, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 10 servings (2-1/2 quarts).

Steps:

  • Cut a 4-in. circle around pumpkin stem; remove top and discard. Peel pumpkin; cut in half. Remove strings and seeds; discard seeds or save for roasting. Cut pumpkin into 1-in cubes. Place in a 6-qt. stockpot; add water. , Stir in onion, butter, bouillon, garlic, salt, nutmeg and pepper. Bring to a boil. Reduce heat to medium-low; cook, uncovered, 10-12 minutes or until pumpkin is tender., Add cream; heat through. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with roasted pumpkin seeds and fried sage leaves.


Smooth & Creamy Pumpkin Soup image

Number Of Ingredients: 11

Ingredients:

  • 1 large pie pumpkin (about 4 pounds)
  • 4 cups water
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 tablespoons chicken bouillon granules
  • 6 garlic cloves, peeled and halved
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 1 can (7.6 ounces) media crema table cream
  • Roasted pumpkin seeds, fried sage leaves, optional


CREAMY PUMPKIN SOUP

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).

Recipe From cooking.nytimes.com

Provided by Lidey Heuck

Time 50m

Yield 6 servings

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.


Creamy Pumpkin Soup image

Number Of Ingredients: 16

Ingredients:

  • 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


CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS

A great soother or subtle beginning to an elegant dinner. This recipe is wonderful and even better yet if you are lucky enough to have fresh pumpkin to use in place of canned. I clipped this out of a magazine many years ago and we have enjoyed it ever since.

Recipe From food.com

Provided by Judith N.

Time 1h20m

Yield 8 serving(s)

Steps:

  • Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
  • Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
  • Ladle liquid and onion into container of electric blender; cover.
  • Blend until mixture is smooth, about 1 minute.
  • Return to saucepan.
  • Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
  • Stir until smooth.
  • Bring to boiling; cover.
  • Lower heat; simmer 10 minutes, stirring often.
  • Stir in milk and cream; heat just to boiling, but do not boil.
  • Taste for seasonings.
  • Garnish with cinnamon croutons.
  • CINNAMON CROUTONS: Blend 3 Tbls.
  • softened butter or margarine with 1 Tbls.
  • brown sugar and 1/4 Tsp.
  • ground cinnamon in small bowl.
  • Spread on the 4 slices of bread.
  • Place in single layer on cookie sheet.
  • Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
  • Cut into small triangles or squares.


Cream of Pumpkin Soup with Cinnamon Croutons image

Number Of Ingredients: 15

Ingredients:

  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 large onion, chopped (1 cup)
  • 2 (13 3/4 ounce) cans chicken broth
  • 1 (1 lb) can solid-pack pumpkin (2 cups)
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup heavy cream
  • 3 tablespoons softened butter or 3 tablespoons margarine
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 slices whole grain bread


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