Pumpkin Garlic Soup Recipes

PUMPKIN GARLIC SOUP

Steps:

• Melt Butter in pot and cook garlic.
• Pour in Pumpkin.
• Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
• Cook for approximately 20 minutes.
• Add White Wine.
• Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.

SHORTCUT PUMPKIN SOUP RECIPE BY TASTY

Steps:

• Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
• Cook the pumpkin mixture for 5 minutes, stirring frequently.
• Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
• Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
• Season with salt and pepper as desired.
• Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.

ROASTED PUMPKIN SOUP WITH ROASTED GARLIC

Steps:

• Cut the pumpkin into wedges and then into about 3cm cubes.
• Toss in olive oil, salt and pepper in a roasting tin.
• Cut the top off a head of garlic and drizzle a little oil over the cloves.
• Wrap the garlic in tin foil and add to the pumpkin.
• Roast at 200C for 30 minutes or until the pumpkin is soft.
• Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
• Add the ground cumin and fry briefly.
• Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
• Bring to the boil and then reduce to simmer for 15 minutes.
• Remove the skin from the cooked pumpkin.
• Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
• Simmer for another 5 minutes.
• Blend with a stick blender and adjust the seasoning to taste.
• You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
• Bake in preheated oven 40 minutes, until soft but not blackened.
• In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
• Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.