Fresh Pumpkin Soup By Kerry Simon Recipes

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PUMPKIN SOUP



Pumpkin Soup image

Transform fresh pumpkin into a silky Pumpkin Soup recipe from Food Network imbued with fresh sage, cream and apple.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
1 tablespoon sage leaves
3 cups chicken stock
1 cup cream
Salt and freshly ground pepper

Steps:

  • In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
  • Divide soup among 4 soup bowls and serve immediately.

FRESH PUMPKIN SOUP



Fresh Pumpkin Soup image

This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I top the creamy puree with a sprinkling of toasted pumpkin seeds. -Jane Shapton, Irvine, California

Provided by Taste of Home

Categories     Lunch

Time 8h50m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt

Steps:

  • In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender. , Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15x10x1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside., Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

FRESH PUMPKIN SOUP BY KERRY SIMON



Fresh Pumpkin Soup by Kerry Simon image

One of my favorite "star" chef's, this sounds divine. Found it on Food Network. Prep time does not include time to roast the pumpkin

Provided by MarraMamba

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin (roasted and diced, see note below)
1 tablespoon sage leaf
3 cups chicken stock
1 cup cream
salt & freshly ground black pepper

Steps:

  • In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, add roasted pumpkin and cook about 8 to 10 minutes.
  • Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender (might need to add broth in the blender). Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
  • Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
  • Divide soup among 4 soup bowls and serve immediately.
  • COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Nutrition Facts : Calories 352.4, Fat 26.6, SaturatedFat 15.8, Cholesterol 87, Sodium 351.6, Carbohydrate 23.7, Fiber 2.7, Sugar 11, Protein 7.2

SIMPLE CURRY PUMPKIN SOUP



Simple Curry Pumpkin Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons minced ginger
1 mounded tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Two 15-ounce cans pumpkin puree
3 cups vegetable stock
1 cup coconut milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup roasted pumpkin seeds
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pinch of turmeric
Pinch of kosher salt

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
  • Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
  • Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
  • Serve the soup in bowls and garnish with the herby pumpkin seed topping.

PUMPKIN SOUP WITH FRESH GINGER



Pumpkin Soup With Fresh Ginger image

Posted by Carole Farr Drexel in Recipes of the G.O.P. by the cookbook committee of Fort Worth Republican Women. Sounds easy and very good. Don't want to lose this.

Provided by Oolala

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons canola oil
2 shallots, minced
1 small onion, chopped
1/2 tablespoon fresh ginger, grated
2 cups pumpkin puree
1 cup orange juice
2 cups low-sodium low-fat chicken broth
1 teaspoon salt
1 teaspoon orange zest
1/2 teaspoon ground black pepper
1 pinch ground cloves
2 tablespoons fresh parsley, minced
1/2 cup pumpkin seeds, toasted (optional)

Steps:

  • Heat oil in large stockpot over low heat.
  • Add shallots, onion, and ginger and saute until the onion is soft and golden.
  • Be careful not to scorch the ginger.
  • Add pumpkin, orange juice, stock, salt, orange zest, pepper and cloves and simmer for 10 minutes over medium heat.
  • Garnish with parsley and toasted pumpkin seeds.

Nutrition Facts : Calories 80, Fat 2.5, SaturatedFat 0.2, Sodium 585.7, Carbohydrate 14.2, Fiber 0.9, Sugar 6.8, Protein 1.5

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