New England Spiced Pumpkin Soup Recipes

CREAMY SPICED PUMPKIN SOUP

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.

NEW ENGLAND SPICED PUMPKIN SOUP

Steps:

• Heat the butter in a large saucepan, add the onion and garlic and gently fry 4 to 5 minutes or until softened.
• Stir in the flour, nutmeg, cinnamon and pumpkin; cover and cook gently for 5 to 7 minutes, stirring occasionally.
• Pour in the chicken stock, orange juice and brown sugar.
• Cover and bring to a boil, then reduce the heat and simmer for 20 minutes, until the pumpkin has softened.
• Meanwhile, make the croutons.
• Heat the oil in a frying pan, cut the whole wheat bread sliced into cubes and fry gently until just brown - add the sunflower seeds and fry for an additional 1 to 2 minutes; drain the croutons and sunflower seed on a papper towel.
• Return to soup.
• Pour only half of the soup mixture into a blender or food processor and process until smooth; return soup to the saucepan.
• Season well with salt and freshly ground black pepper, if desired and heat through.
• Serve the soup hot garnished with a few of the croutons and sunflower seeds sprinkled over the top.
• Enjoy!

SPICY PUMPKIN SOUP

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.

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.

SPICED PUMPKIN SOUP

Steps:

• Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more.
• Add the pumpkin and the apple, mix, and then add the stock.
• Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
• I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor.
• Add the lemon juice and check the seasoning.
• Serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread.
• For vegetarian use vegetable stock.

PUMPKIN SOUP

Steps:

• Peel and seed the pumpkin and cut the flesh into 1-inch dice. Measure 8 cups of the pumpkin and place in a large kettle with the garlic, bay leaves, sage, water and 1 teaspoon salt. Simmer, covered, until the pumpkin is very tender, about 40 minutes. Add the bread cubes and cook for an additional 2 minutes. Remove the kettle from the heat, discard the bay leaves and sage and pass the soup through a food mill to puree. Season with salt and pepper to taste.
• When ready to serve, reheat the soup if necessary. Stir in the parsley and ladle the soup into warm bowls. Top each bowl with dribbles of olive oil if desired and serve immediately.