SPICY PUMPKIN SOUP RECIPE
This Spicy Pumpkin Soup recipe is satisfying and healthy, bold and rich with southwest flavor. Made silky smooth without cream, my vegan and gluten free pumpkin soup is a comfort to the soul.
Provided by Sommer Collier
Categories dinner Main Main Course Soup
Time 50m
Number Of Ingredients 16
Steps:
- Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
- Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
- Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
- Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
- Serve the soup warm, sprinkled with toasted pepitas and onions.
Nutrition Facts : ServingSize 1 serving, Calories 234 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Sodium 1447 mg, Fiber 7 g, Sugar 11 g
SPICY PUMPKIN SOUP RECIPE
Steps:
- Remove the stems, slice them into quarters (or eighths), and remove the innards and seeds. Reserve the seeds, if desired. Peel the pumpkin and chop up the pumpkin flesh. The yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin. It's OK if you're off a little. Set them aside for now.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
- Add pumpkin, peppers, onion, celery and garlic. Stir and cook about 5 minutes.
- Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Cook at medium-low heat for 30 minutes to thicken. You can simmer longer if you'd like. I often simmer for 1 hour.
- Process the mixture with an immersion blender, or transfer the soup in batches to a blender or food processor. Process until smooth.
- Stir in the heavy cream.
- Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil.
Nutrition Facts : Calories 217 kcal, Carbohydrate 18 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 179 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CREAMY SPICED PUMPKIN SOUP
This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
- Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
- Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g
SPICY PUMPKIN SOUP
Try this light and delicious pumpkin soup with crusty bread rolls. It is ideal as a nutritious start to any dinner. The chef also recommends it for a cold winter snack.
Provided by Kim Ong
Categories Vegetable
Time 45m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Peel pumpkin with a sharp knife.
- Remove the seeds.
- Chop the pumpkin flesh roughly.
- Place pumpkin, parsnip, potato, onion, carrot, garlic, ginger, curry powder, chilli and water in a large saucepan.
- Cover and bring to boil.
- Reduce heat and simmer for 30 minutes or until all vegetables are tender and about to fall apart.
- Puree the soup using a hand-held blender in the saucepan.
- Or puree in batches in a blender or food processor.
- Taste and if required, add freshly ground black pepper or extra chilli.
- Serve pumpkin in bowls with a swirl of yoghurt on top or stir yoghurt through soup.
- Note: For dinner with guests, you might want to serve the soup in individual golden nugget pumpkins.
- Drop pumpkins into boiling water and cook for 2 minutes.
- Remove and cut each pumpkin across horizontally at the top to create a lid and a pumpkin bowl.
- Remove the seeds at the core of the pumpkin bowl and pour in the hot soup with a swirl of yoghurt on top.
- Garnish with corriander or mint leaves over the top.
Nutrition Facts : Calories 159.9, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.5, Sodium 47, Carbohydrate 35.8, Fiber 4.2, Sugar 7.6, Protein 5.8
SPICY SAVORY PUMPKIN SOUP
I made this one up on my own after I learned how to cook well enough. All kinds of beans can be used, black beans do very well as do pinto beans, but regular red or dark red kidney beans are my favorite with this particular soup. You can also substitute pumpkin puree for squash puree! I think the green onion goes perfect with the mix but a small can of green chiles works well too. This is a great soup to have in the fall. Yields about 4 medium-sized servings.
Provided by the80srule
Categories Beans
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain the beans and corn, put them aside for now.
- Bring the broth to a boil, then reduce the heat.
- Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
- Stir in the beans.
- Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
- Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
- Mix in the dried ingredients and incorporate. Then put in the cilantro.
- Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.
CREAMY & SPICY PUMPKIN SOUP RECIPE
Whip up a batch of this Creamy & Spicy Pumpkin Soup recipe for a flavor-rich take on a classic pumpkin soup recipe. Creamy and spicy are a hot match!
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large saucepan on medium heat. Add onions; cook and stir 5 to 7 min. or until crisp-tender.
- Add pumpkin, chicken broth, sugar and red pepper; mix well. Stir in water. Bring to boil. Reduce heat to medium-low.
- Stir in cream cheese; cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 16 g, Fiber 3 g, Sugar 10 g, Protein 2 g
HOT-AND-SOUR PUMPKIN SOUP
Provided by Ming Tsai
Categories Soup/Stew Onion Appetizer Lime Pumpkin White Wine Fall Winter Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings, or about 10 cups
Number Of Ingredients 15
Steps:
- Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes.
- Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
- Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.
SPICY PUMPKIN SOUP
A healthy and tasty dish, which is quick and easy to prepare. The hint of spice gives this smooth and silky soup an extra kick. Ingredients given are easily adapted.
Provided by dijoxc
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
- Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
- Add chilli and coriander. Cook for 1 minute or until fragrant.
- Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
- Set aside for 2 minutes to cool slightly.
- Blend in batches until smooth.
- Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
- To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
HOT & SPICY PUMPKIN SOUP
A fast & no-fuss soup that is very filling & extremely low fat. Fits well into any Weight Watchers plan. Can be made with either vegetable or chicken broth. Try the vegetable for a nice change of pace!
Provided by NancysFancies
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, heat enough olive oil to just coat the bottom. Add the onions and garlic & cook until they are softened.
- Mix in the pumpkin, carrots, tomatoes, broth, and spices. Cook for 20-30 minutes on medium-low heat.
- Stir in the fat free half & half before serving.
Nutrition Facts : Calories 65.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.5, Sodium 221.3, Carbohydrate 15.2, Fiber 2.1, Sugar 5.3, Protein 2.6
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