Cream Of Pumpkin Soup 437 Recipes

CREAMY PUMPKIN SOUP

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.

CREAM OF PUMPKIN SOUP RECIPE

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.

CREAM OF PUMPKIN SOUP

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 WITH DICED GRUYERE AND BUTTERED CROUTONS

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.;

CREAM OF PUMPKIN SOUP

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.

CREAMY PUMPKIN SOUP WITH CANNED PUMPKIN PUREE

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.

CREAM OF PUMPKIN SOUP

Steps:

• In medium saucepan gradually stir chicken broth into pumpkin.
• Add milk, salt and pepper.
• Bring to boil over medium high heat, stirring occassionally.
• Serve in bowls; sprinkle with nutmeg.