Cumin Pumpkin Soup With Popcorn Sage Recipes

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PUMPKIN-POPCORN SOUP



Pumpkin-Popcorn Soup image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 medium leeks (white and light green parts), thinly sliced and well rinsed
2 cloves garlic, chopped
1 tablespoon chopped peeled fresh ginger
2 teaspoons curry powder
2 1/2 cups plain popped popcorn
1 quart chicken stock
1 cup canned pumpkin puree
1/2 cup heavy cream
Juice of 1 lime (about 2 tablespoons)
Kosher salt

Steps:

  • In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.
  • Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.
  • Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

CUMIN PUMPKIN SOUP



Cumin Pumpkin Soup image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 (15-ounce) can pumpkin (not pie filling)
1 1/2 cups reduced-sodium chicken broth
1 cup lowfat milk
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
Fresh sage leaves
Popcorn and pumpkin seeds, for garnish

Steps:

  • In a medium saucepan, whisk together pumpkin, broth, milk, and cumin. Add bay leaves and set pan over medium heat. Season with salt and pepper. Bring to a simmer. Simmer 10 minutes. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper. Garnish with sage, popcorn and pumpkin seeds before serving.

PUMPKIN-SAGE SOUP



Pumpkin-Sage Soup image

Provided by Bryan Miller

Categories     dinner, soups and stews, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 11

6 small pumpkins (about the size of a large fist)
6 sage leaves, slightly crushed
3 tablespoons unsalted butter
1 cup finely chopped onion
2 pounds canned pumpkin chunks (not puree)
1 cup fresh or canned chicken broth
Salt and freshly ground pepper
1 cup milk
1 cup half-and-half or heavy cream
1/4 teaspoon grated fresh nutmeg
1/8 teaspoon cayenne

Steps:

  • Cut a circular hole around the top rim of each pumpkin and remove lid. Scrape out fiber and seeds, leaving sides as smooth as possible. Place crumpled sage leaves in bottom of each pumpkin.
  • Heat butter in a pot, and add onion. Cook over medium heat, stirring, for one minute. Add pumpkin chunks, 1 cup of water, chicken broth, salt and pepper.
  • Bring liquid to a boil, reduce to simmer, and cook for about 20 minutes. Transfer liquid to the bowl of an electric blender or food processor, and puree until smooth. Return mixture to pot.
  • Add milk and half-and-half, nutmeg, cayenne, salt and pepper. Stir well and simmer for 5 to 10 minutes. Taste for seasonings.

PUMPKIN SOUP WITH COCONUT MILK



Pumpkin Soup with Coconut Milk image

The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!

Provided by Pip

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

Time 2h5m

Yield 8

Number Of Ingredients 15

1 large sweet potato
1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
3 large carrots, peeled and cut in half
2 large red onions, halved
¼ cup cold-pressed extra-virgin olive oil
1 teaspoon flaked sea salt, or to taste
½ teaspoon ground allspice
1 pinch ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch ground black pepper
4 cups chicken stock
2 (13.5 ounce) cans coconut milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
  • Bake in the preheated oven until soft, about 45 minutes.
  • While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
  • Bake in the preheated oven until soft, 30 to 40 minutes.
  • Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
  • Puree soup using an immersion blender until smooth.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g

PUMPKIN SOUP WITH SOURDOUGH SAGE CROUTONS



Pumpkin Soup with Sourdough Sage Croutons image

We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe-it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (2-1/2 quarts, 2 cups croutons, 1/2 cup sweet cream).

Number Of Ingredients 19

1 large onion, chopped
2 medium carrots, thinly sliced
3 tablespoons olive oil
9 cups cubed fresh pumpkin
3 cans (14-1/2 ounces each) chicken broth
2 tablespoons minced fresh sage
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
SWEET CREAM:
3 ounces cream cheese, softened
1/4 cup 2% milk
2 tablespoons confectioners' sugar
CROUTONS:
3 slices sourdough bread, cubed
2 tablespoons olive oil
2 tablespoons butter, melted
2 tablespoons minced fresh sage

Steps:

  • In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through., For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes., Garnish servings with sweet cream and croutons.

Nutrition Facts : Calories 199 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 778mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN, SAUSAGE, AND SAGE SOUP



Pumpkin, Sausage, and Sage Soup image

I wanted a simple pumpkin soup that used ingredients I had on hand - nothing weird that I'd have to shop for. This hits the spot! I started from another recipe and modified to fit my pantry and favorite flavors, like sage!

Provided by jennyp08

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

Time 45m

Yield 6

Number Of Ingredients 10

1 pound bulk pork sausage
2 tablespoons butter
2 onions, diced
2 cloves garlic, minced
8 cups water
1 (28 ounce) can pumpkin puree
¼ cup packed brown sugar
1 tablespoon dried sage
1 teaspoon salt, or to taste
1 cup whole milk

Steps:

  • Heat a large pot over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a separate bowl.
  • Melt butter in the same pot. Cook onions until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add water, pumpkin puree, brown sugar, sage, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 20 minutes.
  • Return the cooked sausage to the pot. Pour in milk and bring soup to a gentle simmer. Taste and adjust salt as needed.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 25.9 g, Cholesterol 57.5 mg, Fat 21.9 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 9.1 g, Sodium 1434.8 mg, Sugar 16.6 g

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