Pumpkin Vegetable Soup Recipes

VEGETARIAN PUMPKIN SOUP

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.

CURRIED PUMPKIN-VEGETABLE SOUP

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
• Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

PUMPKIN VEGETABLE SOUP

Steps:

• Peel onion, garlic and ginger and chop finely.
• Peel vegetables, trim and cut into bite-size pieces.
• Melt butter in a saucepan and sauté onion with garlic and ginger. Add prepared vegetables, sauté briefly, add broth and season with salt and pepper. Let simmer for about 15 minutes over medium heat.
• Remove half of vegetables from the pan. Purée remaining soup with an immersion blender, add vegetables back to the pan and season again with salt, pepper, curry and a pinch of cumin.
• Distribute to bowls and serve garnished with cilantro leaves.

EASY VEGETABLE PUMPKIN SOUP

Steps:

• Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.
• Add garlic, celery, and stir and cook until fragrant.
• Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
• Add vegetable broth, coconut milk, pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
• Add cayenne pepper and salt to taste. Serve

PUMPKIN VEGETABLE SOUP

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.

"PUMPKIN" SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash halves on 2 sheet pans cut-side up. Drizzle with olive oil and sprinkle generously with salt. Roast until fork-tender, about 20 minutes. Set aside until cool enough to handle.
• Meanwhile, add the potatoes to a pot of heavily salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and set aside.
• Add olive oil to coat the bottom of a heavy-bottomed stockpot over medium-high heat. When the oil starts to shimmer, add the leeks and saute until wilted, about 5 minutes. Add the garlic and red pepper flakes and cook until translucent, another 2 minutes. Add the celery and a big pinch of salt and saute until soft, about 5 minutes more. Add the potatoes and fold to combine. Add the white wine and vegetable stock and bring to a boil. Reduce to a simmer and cook until the flavors have melded and vegetables are soft, about 10 minutes.
• Scoop out the flesh of the squash and add to the pot. Using an immersion blender, blend until smooth. Add the cream and blend once more until velvety. Taste and adjust the seasoning. Serve with toasted pepitas, a drizzle of pumpkin seed oil and goat cheese crumbles. Enjoy!

SIMPLE CURRY PUMPKIN SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
• Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
• Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
• Serve the soup in bowls and garnish with the herby pumpkin seed topping.

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.

PUMPKIN AND VEGETABLE SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add carrots, celery, onions and garlic; cook 8 min. or until crisp-tender, stirring occasionally
• Add pumpkin; mix well. Stir in water, vegetable broth and seasonings. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
• Stir in sour cream.