PUMPKIN SOUP WITH ALMONDS AND SAGE
This fast recipe delivers slow-cooked flavor. Pumpkin is one of the few vegetables with a canned version that is quite good, saving you lots of time and effort. Just be sure you don't accidentally grab pumpkin pie filling (which will contain added sugar and spices). The soup holds up well, so you can make it a day or two ahead; if it waters out a bit after being reheated, just give it a good stir with a whisk. Roasted almonds perform double duty here: They're pureed into the soup to help thicken it, and they provide a crunchy contrast as a garnish.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: about 1 2/3 cups soup, 1 tbsp. almonds, and 1 1/2 tsp. chives)
Number Of Ingredients 10
Steps:
- Place butter, sage, and onion in a large saucepan or Dutch oven over medium-high. Cover and cook 7 to 8 minutes or until onion is lightly browned, stirring occasionally.
- Coarsely chop 1/4 cup almonds; set aside. Whisk together flour and 1/4 cup stock. Add remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups stock, pumpkin, salt, and pepper to onion mixture. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally to keep pumpkin mixture from sticking to bottom of pan.
- Place pumpkin mixture in a blender; remove center piece of blender lid (to allow steam to escape). Secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; sprinkle with reserved 1/4 cup chopped almonds and chives.
Nutrition Facts : Calories 288, Carbohydrate 22 g, Cholesterol 15 mg, Fat 19.8 g, Fiber 7 g, Protein 11 g, SaturatedFat 4.9 g, Sodium 467 mg, Sugar 8 g
KETO PUMPKIN SOUP
This creamy fall favorite is perfect for those following a keto or low-carb diet, and the whole family will love it! I use bone broth if I have it on hand, however chicken stock works just as well. Use a keto-friendly brown sugar substitute that measures 1:1 like sugar, such as Lakanto® Golden or Swerve® Brown Sugar Substitute.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.
- Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 9.6 g, Cholesterol 58.1 mg, Fat 20.8 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 10.5 g, Sodium 862.8 mg, Sugar 3.2 g
PUMPKIN AND ALMOND SOUP
A lovely and easy homemade creamy pumkin soup, even my son who does not like soup ate it and loved it! Found it in a magazine and it was lovely, although I did not use the garnish, but I think I will try it next time! Recipe suggest Queensland Blue or Japanese pumpkin, but I am sure most kinds would do!
Provided by Tisme
Categories Vegetable
Time 55m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and chop shallots.
- Melt butter in a pan and cook the shallots to soften.
- Peel and dice the pumpkin and add to the shallots with the garlic and dried coriander. Allow to cook for a few minutes before adding the tomato puree and the stock, simmer until the pumpkin is soft.
- Add the roasted almonds and allow the soup to cool before putting it into a blender. Process until smooth.
- Return the soup to the pot and season as desired, to taste. Bring to boil.
- Stir in the cream.
- Ladle into warm soup bowls and drizzle with coconut cream and add a small spoonful of onion and fresh coriander on top.
Nutrition Facts : Calories 494.3, Fat 41.8, SaturatedFat 22.6, Cholesterol 106.3, Sodium 336.1, Carbohydrate 23.2, Fiber 2.8, Sugar 7.2, Protein 10.9
PUMPKIN ALMOND SOUP
Make and share this Pumpkin Almond Soup recipe from Food.com.
Provided by yogiclarebear
Categories Vegetable
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients in large kettle or slow cooker. Heat on low in kettle for a couple hours, or until desired heat, or in slow cooker 4 hours or more.
Nutrition Facts : Calories 191.8, Fat 8.2, SaturatedFat 3, Cholesterol 10.2, Sodium 1199.6, Carbohydrate 29.8, Fiber 2.3, Sugar 20.1, Protein 3.2
PUMPKIN ALMOND MINI MUFFINS
If you enjoy pumpkin, you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!
Provided by Sabrina Sperry
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
- Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 37.7 g, Cholesterol 62 mg, Fat 16.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 13.1 g, Sodium 284.1 mg, Sugar 24.4 g
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