Harvest Pumpkin Soup Recipes

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HARVEST PUMPKIN SOUP



Harvest Pumpkin Soup image

Make and share this Harvest Pumpkin Soup recipe from Food.com.

Provided by queenbeatrice

Categories     < 4 Hours

Time 1h5m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

1 onion, large, diced
3 celery, stalks. diced
2 carrots, diced
2 cups pumpkin, canned
6 cups vegetable broth
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 pinch clove
1 pinch nutmeg
1 pinch ginger
salt, to taste
1 cup half-and-half

Steps:

  • Add the first 11 ingredients into stock pot over medium high heat.
  • Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
  • Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk.

Nutrition Facts : Calories 83, Fat 4.8, SaturatedFat 2.9, Cholesterol 14.9, Sodium 48.1, Carbohydrate 8.8, Fiber 1.6, Sugar 2.7, Protein 2.2

HARVEST PUMPKIN SOUP



Harvest Pumpkin Soup image

This crowd-friendly, autumnal soup is made with a whole host of root vegetables. One sugar pumpkin is halved and roasted until the flesh is soft, then puréed. It's then cooked with turnips, parsnips, potatoes, and shallots, flavored with fresh thyme leaves and brown sugar, and blended with chicken stock and heavy cream for a comforting meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about 1/4 cup)
1/2 cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
  • Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
  • Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
  • Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
  • Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.

HARVEST PUMPKIN SOUP



Harvest Pumpkin Soup image

A drizzle of maple syrup is the crowning touch to this thick and creamy soup. You can also substitute 4 cups mashed butternut squash for the fresh pumpkin. -Lesley Pew, Lynn, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1 cup chopped shallots
3/4 cup chopped celery
1 tablespoon butter
1 can (29 ounces) solid-pack pumpkin
2 cups chopped peeled pears
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 cup white wine or additional reduced-sodium chicken broth
1/2 cup water
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup maple syrup

Steps:

  • In a large saucepan, saute shallots and celery in butter until tender. , Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through.

Nutrition Facts :

HARVEST PUMPKIN SOUP



Harvest Pumpkin Soup image

A very easy and great tasting soup.

Provided by Kathy

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

Time 2h30m

Yield 4

Number Of Ingredients 7

2 small sugar pumpkin
3 cups chicken stock
¾ cup heavy whipping cream
¼ teaspoon ground nutmeg
½ teaspoon ground sage
1 ½ teaspoons salt
4 tablespoons sour cream

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
  • Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

Nutrition Facts : Calories 245 calories, Carbohydrate 16.8 g, Cholesterol 67.5 mg, Fat 19.8 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 898.9 mg, Sugar 3.2 g

AUTUMN HARVEST PUMPKIN SOUP



Autumn Harvest Pumpkin Soup image

Make and share this Autumn Harvest Pumpkin Soup recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon extra virgin olive oil
1/4 cup chopped sweet onion
1 cup canned solid-pack pumpkin
1 tomatoes, chopped and seeded
1 cup chicken broth
1 dash salt
fresh ground pepper
1/2 cup evaporated skim milk, warmed
1 dash nutmeg

Steps:

  • Heat the oil in-a small saucepan.
  • When moderately hot, add the onion and saute until tender.
  • Add the pumpkin, tomato, broth, salt, and pepper.
  • Cover and cook for 8 to 10 minutes, stirring frequently.
  • Carefully pour the hot mixture into a blender puree until smooth.
  • Gradually add the milk and blend well.
  • Return to heat to warm.
  • Sprinkle with nutmeg before serving.

SPICED HARVEST PUMPKIN SOUP



Spiced Harvest Pumpkin Soup image

Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.-Jason Johnson, West Valley City, Utah

Provided by Taste of Home

Categories     Lunch

Time 1h10m

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

Number Of Ingredients 19

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons butter
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) chicken broth
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Salted pumpkin seeds or pepitas

Steps:

  • In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender., Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.

Nutrition Facts : Calories 208 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 511mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.

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Top Asked Questions

How do you make Pumpkin Soup?
Add in the vegetable stock, herbs, spices and pumpkin puree. Bring to a boil and reduce heat to a simmer, about 15 minutes. Either puree with an emulsion blender or use a blender to make a smooth base to the pumpkin soup recipe. Add in the heavy cream. Stir and get ready to serve. LOVE SEEING AND SHARING YOUR CREATIONS!
What is Harvest Pumpkin leek soup?
Harvest Pumpkin Leek Soup is a quick and easy soup I love throwing together! It’s loaded with warm, autumn flavors and is silky smooth. The hint of cream really takes this over the top! Perfect for fall lunches or as an appetizer for Thanksgiving! This is how we Autumn. Creamy. Cozy. Harvest pumpkin leek soup.
How do you thicken Pumpkin Soup?
Stir in the pumpkin, broth, and cream. Simmer uncovered on low heat for 15 to 20 minutes or until the soup has thickened. Add the butter, stir well, and serve warm. You can also make this a more hearty meal by browning 1 cup of sliced mushrooms with the sausage, onion, and pepper and adding it to the soup.
What is roasted pumpkin soup?
Roasted pumpkin soup is a delicious way to take advantage of fresh sugar pumpkins when they're readily available during the cool weather months. But don't despair! If you don't want to mess with roasting your own pumpkins, this creamy pumpkin soup recipe is absolutely delicious with canned pumpkin puree!

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