Pumpkin And Onion Soup Recipes

JUDY'S PUMPKIN SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
• Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
• Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

PUMPKIN SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

PUMPKIN SOUP

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

PUMPKIN-COCONUT SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

ROAST PUMPKIN AND ONION SOUP

Steps:

• Chop pumpkin into chunks and place on baking tray.
• Sprinkle Pumkin with olive oil and honey.
• Shred sage leaves and place on pumlin.
• Roast pumpkin until brown around edges.
• Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
• Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
• Add stock and salt and pepper.
• Simmer for forty minutes over a very low heat.
• Blend soup and pass through a sieve.

PUMPKIN AND ONION SOUP

Steps:

• In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
• While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
• Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
• Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.

PUMPKIN SOUP

Steps:

• Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
• Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
• Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
• Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

ASIAN-STYLE PUMPKIN SOUP.

Steps:

• Heat oil in a large saucepan over medium heat.
• Add the onion and cook, stirring for 5 mins or until softened.
• Add the pumpkin and stock and bring to the oil.
• Reduce heat to low.
• Simmer for 25 mins or until tender.
• Using a wand blender or a food processor, puree the pumpkin mixture.
• Return to pan over low heat.
• Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
• Cook, stirring for 2 mins or until combined and heated through.
• Ladle into warmed bowls and top with snow pea spouts and basil.
• Serve.