Pumpkin And Broccoli Soup Recipes

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ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI



Roasted Pumpkin with Root Vegetables and Broccoli image

This is a great and hearty seasonal vegetable dish which can be used as a side dish or as an entire meal. The blend of seasoning adds a little spice and sweet. I came up with this recipe on a Sunday evening when I had 1 unused sweet potato, 1 unused redskin potato, and unused leftover pumpkin from the pumpkin butter recipe I found here on Allrecipes, which is great by the way. This recipe would make a great side dish for Thanksgiving.

Provided by KSchirm13

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 5

Number Of Ingredients 15

non-stick cooking spray
1 pound fresh pumpkin, peeled and cut into 1-inch chunks
1 head broccoli, cut into small pieces
1 red beet, peeled and cut into 1-inch chunks
1 sweet onion, chopped
1 sweet potato, cut into 1-inch chunks
1 red potato, cut into 1-inch chunks
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon minced garlic, or more to taste
2 teaspoons ground black pepper
1 teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon sea salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
  • Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
  • Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
  • Bake in preheated oven until all vegetables are tender, about 35 minutes.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 36.2 g, Fat 8.7 g, Fiber 5.3 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 246.2 mg, Sugar 14.9 g

PUMPKIN AND BROCCOLI SOUP



Pumpkin and Broccoli Soup image

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

Provided by Pink Penguin

Categories     Vegetable

Time 40m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 8

1 small pumpkin
12 ounces broccoli florets
1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 teaspoons thyme
1 pint vegetable stock
200 ml milk

Steps:

  • Slice the top off the pumpkin.Set aside.
  • Remove the seeds and stringy inside from the pumpkin. Set aside.
  • Scoop out as much flesh as possible without damaging the shell and roughly chop it.
  • Heat the oil in a medium saucepan and saute the onions for 1-2 mins, till soft.
  • Stir in the garlic, thyme and pumpkin flesh. Season.
  • Pour over the stock and bring to the boil. Cook for 4-5 minutes.
  • Stir in the broccoli and cook for a further 3-4 minutes.
  • Blend the mixture, add the milk and heat through.
  • Servein the reserved pumpkin shell.

Nutrition Facts : Calories 191, Fat 11, SaturatedFat 3.3, Cholesterol 13.7, Sodium 99.9, Carbohydrate 18.2, Fiber 0.5, Sugar 1.2, Protein 9.2

PUMPKIN SOUP WITH COCONUT MILK



Pumpkin Soup with Coconut Milk image

The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!

Provided by Pip

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

Time 2h5m

Yield 8

Number Of Ingredients 15

1 large sweet potato
1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
3 large carrots, peeled and cut in half
2 large red onions, halved
¼ cup cold-pressed extra-virgin olive oil
1 teaspoon flaked sea salt, or to taste
½ teaspoon ground allspice
1 pinch ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch ground black pepper
4 cups chicken stock
2 (13.5 ounce) cans coconut milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
  • Bake in the preheated oven until soft, about 45 minutes.
  • While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
  • Bake in the preheated oven until soft, 30 to 40 minutes.
  • Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
  • Puree soup using an immersion blender until smooth.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g

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