EASY 5-INGREDIENT PUMPKIN SOUP
This easy pumpkin soup recipe (kabak corbasi) is from Turkey and you need only a handful of ingredients. Serve with a dollop of Greek yogurt and fresh crusty bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
- Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
- Ladle into bowls and serve with a dollop of Greek yogurt.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 18.4 g, Cholesterol 14.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 1227.9 mg, Sugar 6.8 g
PUMPKIN SOUP - CLASSIC AND EASY
Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 15m
Number Of Ingredients 7
Steps:
- Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
- Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
- Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Nutrition Facts : ServingSize 561 g, Calories 189 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 723 mg, Fiber 1 g, Sugar 9 g
QUICK PUMPKIN SOUP
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.
PUMPKIN SOUP- SUPER EASY FROM A CAN
I started making this soup years ago to copy a local restaurants, and after becoming frustrated at attempting to cook my own sugar pumpkins with very mixed and time consuming results!! This soup is from pantry ingredients, saves wonderfully and is always a big hit, even for people who say- Gross! Pumpkin soup!
Provided by marna
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Very Finely chop onion and saute in a small amount of butter until very soft and starting to caramelize.
- Then add pumpkin, stock, salt, pepper, spices and sweetening to taste.
- Bring to a boil, then reduce heat, leave uncovered and chase the kids, clean the house, etc for one hour (or more)!
- After at least one hour, combine water and flour until thoroughly mixed.
- Increase heat and add to soup, boil until thickened (maybe a couple of minutes) Remove from heat and add cream.
- Enjoy with a good bread.
- Great prepared ahead!
- Cook until cream step, save in frig or freeze, then add cream in right before serving.
EASY PUMPKIN SOUP
Make and share this Easy Pumpkin Soup recipe from Food.com.
Provided by tomsawyer
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat.
- Cook chopped onions until soft and golden brown.
- Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
- Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
- Make sure that the ingredients do not clump but are spread throughout the soup.
- Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
- If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
- Serve warm with pieces of bread if desired.
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