Harvest Pumpkin Soup Recipes

HARVEST PUMPKIN SOUP

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

Steps:

• In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
• Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.

HARVEST PUMPKIN SOUP

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

SPICED HARVEST PUMPKIN SOUP

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.

HARVEST PUMPKIN SOUP

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.

HARVEST PUMPKIN SOUP

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.

HARVEST PUMPKIN SOUP

Steps:

• In large pot, heat olive oil, add onion and garlic and cook until carmelized.
• Add Frangelico Liquor and stir until reduced to slightly thick.
• Add Chicken broth and pumpkin pie filling and stir.
• Add diced apple and stir to combine.
• Season with pepper and crushed red pepper.
• Add half and half and stir until thickened, reduce heat to low.
• Stir in crushed french fried onions.
• Cook on low for approximately 30 minutes.
• If you prefer your soup smoother, puree in batches in food processor until smooth.
• Ladle into bowls, top with dollup of sour cream and sprinkle with french fried onions if desired.

JENNA'S HARVEST SOUP

Steps:

• Heat chicken broth to a heavy simmer and add dry Idahoan Roasted Garlic Mashed Potatoes, pumpkin and seasonings to taste.
• Simmer on low until somewhat thick.
• Finish with cream, heat through and serve.