Cream Of Pumpkin Soup Krbiscremesuppe Recipes

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CREAM OF PUMPKIN SOUP RECIPE



Cream of Pumpkin Soup Recipe image

Cream of Pumpkin Soup recipe is simple and healthy that can be served as a healthy snack for evenings especially during the cold winter nights. This is a smooth soup which is full of flavor from the roasted pumpkins, garlic and black pepper. You can optionally add in some spices like cinnamon to give it a fantastic punch of flavor. Serve Cream of Pumpkin Soup Recipe with Penne Pasta in Spinach Basil Sauce Recipe and a Garlic Bread with Herb Butter Recipe. If you are looking for soup recipes, here are more of them to try Cream of Celery Soup Recipe Israeli Couscous Minestrone Soup Recipe Sweet Corn Vegetable Soup Recipe Quick Creamy Pea Soup Recipe

Provided by Archana's Kitchen

Time 30m

Yield Makes: 3-4 Servings

Number Of Ingredients 7

200 grams Kaddu (Parangikai/ Pumpkin)
2 cups Vegetable stock , or water
2 cloves Garlic
1/4 teaspoon Black pepper powder , freshly ground
100 ml Fresh cream , (you can use the low fat cream too)
1 tablespoon Extra Virgin Olive Oil
Salt , to taste

Steps:

  • To begin making the Cream Of Pumpkin Soup, we will first cook the pumpkins or roast them in the oven. I like roasting them in a pan, as it is faster and tastes delicious too.
  • Heat a teaspoon of oil in a pan and stir fry the garlic along with the pumpkins until it is soft and tender and gets a sweetish roasted aroma. Once cooked, allow the roasted pumpkin to cool completely.
  • Add all the ingredients into the blender and blend until smooth. Adjust the consistency of the soup by adding more or less of the vegetable stock or water.
  • When you are ready to serve, bring the pumpkin soup to a quick boil and serve it along with crushed black pepper on the top.
  • You can also add some coriander leaves to the Cream of Pumpkin Soup for additional flavor.
  • Serve Cream of Pumpkin Soup Recipe with Penne Pasta in Spinach Basil Sauce Recipe and a Garlic Bread with Herb Butter Recipe.

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.

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.

CREAM OF PUMPKIN SOUP (KüRBISCREMESUPPE)



Cream of Pumpkin Soup (Kürbiscremesuppe) image

This delicious soup is traditionally served in autuum and a southern Styrian (Province of Austria) speciality. Feel free to add a pinch of cinnamon and garnish with drops of pumpkinseed oil, this really makes a difference! I only use half (100ml) of the usual amount of cream (200ml) as I find that the soup turns out to be sufficiently creamy. If you'd like to go with half of the cream, yet still desire more "texture", cube a medium sized potatoe and add to soup along with the pumpkin.

Provided by Eismeer

Categories     Pumpkin

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

800 g pumpkin (hokkaido, butternut)
750 ml vegetable broth
100 ml cream
50 ml white wine (optional)
1 teaspoon butter (or oil)
3 shallots (chopped)
2 garlic cloves
1 tablespoon parsley (minced)
1 pinch cinnamon (optional)
salt and pepper
4 teaspoons pumpkinseed oil
1 tablespoon pumpkin seeds (chopped)

Steps:

  • Heat butter or oil in a large pot and add chopped shallots and garlic. Let fry until translucent.
  • Add cubed pumpkin and stir.
  • Add white wine and vegetable broth and let cook until pumpkin cubes are tender (about 15minutes).
  • Add cream and, if using, a generous pinch of cinnamon.
  • Puree soup (blender or immersion blender).
  • Salt and pepper to taste and add chopped parsley (I like french).
  • Transfer soup into soup bowls/plates and sprinkle with pumpkin seed and about 1 teaspoon of pumpkinseed oil each. If you feel very "decadent" - add a dollop of whipped cream (non sugared :)!).
  • Serve as entrée or main dish with rustic bread.

Nutrition Facts : Calories 199.3, Fat 14.6, SaturatedFat 6.4, Cholesterol 30.8, Sodium 21.8, Carbohydrate 17.1, Fiber 1.2, Sugar 2.8, Protein 3.7

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 WITH DICED GRUYERE AND BUTTERED CROUTONS



Cream of Pumpkin Soup with Diced Gruyere and Buttered Croutons image

Provided by Carissa Seward

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

3/4 cup unsalted butter, cut into 12 tablespoons
1 medium onion, minced
2 pounds fresh pumpkin, peeled, seeded, coarsely chopped*
3 cups chicken stock
2 cups half-and-half
Fine sea salt
Freshly ground cracked black pepper
2 slices dense white sandwich bread with crusts removed, cut into 1/4-inch cubes
1/3 pound Gruyere, cut into 1/4-inch cubes
1 bunch chives, finely chopped
1 sprig rosemary, leaves minced

Steps:

  • In a small, heavy bottomed soup pot or casserole, melt 2 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until softened and slightly translucent but not browned, about 4 minutes. Add the pumpkin, stock and half-and-half and stir to combine. Season generously with salt and pepper, reduce heat to medium low and cook 30 minutes, stirring occasionally. Remove from the heat, then transfer the mixture to the bowl of a food processor. **Puree for 10 seconds, until very smooth. Pour through a fine strainer into a clean pot. Add 6 tablespoons of butter and stir to combine. In a small skillet, warm 4 tablespoons butter over medium heat until gently bubbling. Add the bread cubes, stir to coat with the butter and saute until golden brown. Transfer croutons using a slotted spoon to a small bowl lined with a paper towel. Raise the heat under the soup to medium high and heat until very hot for several minutes but not boiling, stirring frequently with a whisk to blend the butter and to keep the soup from burning on the bottom. Ladle soup into bowls, sprinkle with diced Gruyere, croutons, chives and rosemary. *Cooks note: Can replace fresh pumpkin with 1 (16-ounce) can of pumpkin puree and reduce the cooking time from 30 to 15 minutes. ** When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.;

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

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.

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