Pumpkin Soup From Favorite Vegetarian Recipes
VEGETARIAN PUMPKIN SOUP
The most delicious pumpkin soup ever! Great on a cool, crisp fall night.
Provided by mriz1288
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 58m
Yield 6
Number Of Ingredients 10
Steps:
- Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
- Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
- Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 15.2 g, Cholesterol 29.3 mg, Fat 10.4 g, Fiber 3.4 g, Protein 7 g, SaturatedFat 6 g, Sodium 667.2 mg, Sugar 5.6 g
PUMPKIN SOUP FROM FAVORITE VEGETARIAN RECIPES
I know there are scads of pumpkin soup recipes out there, but Ilove this one for the use of fresh pumpkin, the light ginger flavor and ease to make. You can also use butternut squash when pumpkins are not available.
Provided by ladyroseofrohan
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel the pumpkin and remove the seeds, then cut the flesh into 1 inch cubes.
- Melt the butter in a large, heavy-bottom pan. Add the onion and garlic and fry over low heat until soft, but not colored.
- Add pumpkin and toss for 2-3 minutes.
- Add stock and bring to a boil. Season to taste with salt, pepper, ginger, lemon juice, orange rind, and bay leaves. Cover and simmer on low heat for 20 minutes, until pumpkin is tender.
- Discard the orange rind and bay leaves. Cool slightly then press through a strainer OR process in a food processor until smooth (this is what I do for a heartier soup). Pour into a clean pan.
- Add milk and reheat gently, Adjust seasonings if nececessary. Optional, garnish with cream and chives, and swirl for a pretty effect.
Nutrition Facts : Calories 142.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 22.4, Sodium 456, Carbohydrate 17, Fiber 1.2, Sugar 3.4, Protein 3.8
PUMPKIN VEGETABLE SOUP
This golden-toned soup is wonderfully warming on crisp autumn days. "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. My boys love it that way."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 583mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
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