Creamy Pumpkin Soup With Canned Pumpkin Puree Recipes

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CREAMY PUMPKIN SOUP



Creamy Pumpkin Soup image

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).

Provided by Lidey Heuck

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 50m

Yield 6 servings

Number Of Ingredients 16

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

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 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

SMOOTH & CREAMY PUMPKIN SOUP



Smooth & Creamy Pumpkin Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

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

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 150 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

QUICK AND EASY CANNED PUMPKIN SOUP



Quick and Easy Canned Pumpkin Soup image

This canned pumpkin soup is super easy and very yummy.

Provided by APRILGALE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 10m

Yield 8

Number Of Ingredients 4

2 (28 ounce) cans canned unseasoned pumpkin puree
4 cups vegetable broth
1 (14 ounce) can coconut milk
1 teaspoon red curry paste

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.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.8 g, Fat 11.6 g, Fiber 6.7 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 720.7 mg, Sugar 8 g

SUPER CREAMY PUMPKIN SOUP



Super Creamy Pumpkin Soup image

Once you get the hang of chopping up a pumpkin (or the skill of using the can opener) this recipe is just super easy. The prep time is mostly just chopping the silly thing up, so don't let the time scare you. You literally just chop, boil, stir in. Came up with this on a cold, English night when I just wanted come creamy comfort food. Good luck, and let me know what you think.

Provided by MSR5055

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 -1 1/2 lb fresh pumpkin (fresh preferably, seeds out, skin off)
4 cups chicken stock or 4 cups vegetable broth
1 red pepper
2 carrots
1 large red onion
1 red chile, deseeded (if you want some kick) (optional)
2 garlic cloves, chopped or 2 teaspoons minced garlic
1 cup heavy cream
1 tablespoon butter
2 ounces creamed coconut
salt
pepper

Steps:

  • Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
  • Skin carrots, chop, toss inches.
  • Follow with red pepper, onion, and chili.
  • Boil until very soft (usually about half an hour).
  • If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
  • Either use hand blender or upright, blend til smooth.
  • Add cream, butter, coconut, and garlic.
  • Salt and pepper to taste.
  • Eat then, simmer for a while, or freeze. It all works with this one.

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.

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