PUMPKIN SOUP WITH CURRY AND BASIL
My sis and me came up with this soup one day, cause we had to use up some fresh basil so that it would not go to waste. Its an unusual combination, but very tasty. Spicy and warming with a fresh green touch from the basil. I hope youll enjoy it! :) You may use any pumpkin/squash you like, but please note that hokkaido squash has an edible peel. If your squash does not, make sure to peel it.
Provided by Lalaloula
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and sesame oil in a big cast iron pan.
- Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
- Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
- When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
- Season with salt and pepper to taste.
- Just before serving add a tbs or so of the chopped basil to each bowl of soup.
Nutrition Facts : Calories 79.2, Fat 8.2, SaturatedFat 1.1, Sodium 80, Carbohydrate 1.7, Fiber 0.8, Sugar 0.1, Protein 0.4
PUMPKIN SOUP
Provided by Moira Hodgson
Categories dinner, lunch, soups and stews, appetizer, main course
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Slice the top off the pumpkin to make a lid. Scrape out the seeds and scoop out the flesh required for the soup.
- Saute the onion and garlic in three tablespoons of the butter until tender but not brown.
- Add the pumpkin pieces, salt and pepper and cook gently for 10 minutes. Add the stock and simmer, stirring until the pumpkin is tender, about 15 to 20 minutes.
- Remove from the heat and puree in a food processor until smooth and satiny. Return to the pan, stir in the cream and remaining butter and heat through. Correct seasoning.
- Serve the soup in a warmed pumpkin shell or heated bowl or individual heated pumpkin shells. Pour in the soup, sprinkle with parsley and croutons and serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 1365 milligrams, Sugar 14 grams, TransFat 0 grams
BEEF, PUMPKIN, AND SHIITAKE SOUP
This deceptively simple recipe is inspired by flavors from around the world: from Vietnamese pho to a rustic French stew to the famous oxtail soups from the Caribbean. When the beef chuck or neck bones are fork-tender, you add the vegetables that won't need long to cook. Fresh basil and a splash of fish sauce are not to be skipped-the latter adds an exceptional hint of umami flavor.
Provided by Greg Lofts
Categories Beef Recipes
Time 2h50m
Number Of Ingredients 12
Steps:
- Combine beef and 10 cups water in a pot. Bring to a boil, skimming any foam and impurities from surface. Add half of onion, 2 teaspoons salt, peppercorns, bay leaf, thyme, pumpkin peels, shiitake stems, and cabbage leaf. Gently boil over medium-low heat, partially covered, until meat is falling-off-the-bone tender, about 2 hours. Strain (if you want a clear broth, line a fine-mesh sieve with cheesecloth), reserving broth and beef and discarding remaining solids. Wipe pot clean.
- Return broth and beef to pot. Coarsely chop remaining onion half and transfer to pot, along with pumpkin and mushroom caps. Simmer over low heat until pumpkin is crisp-tender but still holding its shape, about 10 minutes. Stir in cabbage and basil sprig; simmer until cabbage is tender but still vibrant green, about 5 minutes more. Remove and discard basil. Stir in fish sauce and lime juice. Add more salt, fish sauce, and lime to taste, and serve topped with basil leaves.
PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
PUMPKIN SOUP
Provided by Bryan Miller
Categories soups and stews, appetizer
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Cut the pumpkin halves into 4 to 6 wedges each and remove the rind. Chop pumpkin flesh into chunks about 3/4 inch thick.
- In a deep soup pot, melt the butter over medium-low heat and cook the potatoes, leeks and pumpkin for about 20 minutes, stirring occasionally.
- Add chicken stock and water to the pot, cover, bring to a boil, reduce heat and simmer for 1 hour or until pumpkin chunks are soft.
- Add the soup to the bowl of an electric blender or food mill, a little at a time, and puree well. When all the soup is pureed, return it to the soup pot over medium heat. Salt and pepper to taste. Add cream and stir. Add grated nutmeg to taste, stir and serve. (For a dramatic note, the soup can be served in a well-cleaned pumpkin that has been warmed in the oven.)
CREAM OF BASIL SOUP
I really enjoy creating my own recipes. This one evolved one afternoon when I had an abundance of basil in my garden. I serve it to the ladies' reading club, and everyone wanted the recipe!-Aida Von Babbel, Coquitlam, British Columbia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).
Nutrition Facts :
SPICED PUMPKIN SOUP WITH PRAWNS AND BASIL
Make and share this Spiced Pumpkin Soup With Prawns and Basil recipe from Food.com.
Provided by Jewelies
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, heat vegetable oil with 1/4 cup of the coconut milk. Add curry paste and stir over low heat for 5 minutes.
- Add pumpkin and stock and simmer until pumpkin is cooked. Cool. Puree in blander then transfer to a saucepan and season with palm sugar and fish sauce.
- Add prawns and simmer until just cooked, about 1 minute.
- Stir in Thai basil and remaining coconut milk.
- Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves.
Nutrition Facts : Calories 521.5, Fat 33.1, SaturatedFat 24.5, Cholesterol 173.8, Sodium 760.1, Carbohydrate 28.7, Fiber 4, Sugar 15.9, Protein 31.3
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