Quick Pumpkin Soup Recipes

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PUMPKIN SOUP



Pumpkin Soup image

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

Steps:

  • In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

QUICK AND EASY CANNED PUMPKIN SOUP



Quick and Easy Canned Pumpkin Soup image

This canned pumpkin soup is super easy and very yummy.

Provided by APRILGALE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 10m

Yield 8

Number Of Ingredients 4

2 (28 ounce) cans canned unseasoned pumpkin puree
4 cups vegetable broth
1 (14 ounce) can coconut milk
1 teaspoon red curry paste

Steps:

  • Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.8 g, Fat 11.6 g, Fiber 6.7 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 720.7 mg, Sugar 8 g

PUMPKIN SOUP



Pumpkin soup image

Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a lovely silky texture

Provided by Barney Desmazery

Categories     Lunch, Soup, Supper

Time 45m

Number Of Ingredients 8

2 tbsp olive oil
2 onions, finely chopped
1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream
2 tbsp olive oil
4 slices wholemeal seeded bread, crusts removed
handful pumpkin seeds

Steps:

  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
  • Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  • Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  • Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
  • To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
  • Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
  • Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
  • Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

Nutrition Facts : Calories 317 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Protein 6 grams protein, Sodium 0.54 milligram of sodium

EASY CREAMY PUMPKIN SOUP



Easy Creamy Pumpkin Soup image

A velvety-smooth pumpkin soup that's perfect for a Thanksgiving day first course. From verybestbaby.com

Provided by LMillerRN

Categories     Vegetable

Time 35m

Yield 5 serving(s)

Number Of Ingredients 11

1/4 cup butter or 1/4 cup margarine
1 small onion, chopped
1 garlic clove, finely chopped
2 teaspoons packed brown sugar
1 (14 1/2 fluid ounce) can chicken broth
1/2 cup water
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon ground cinnamon

Steps:

  • MELT butter in large saucepan over medium heat.
  • Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
  • Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
  • Reduce heat to low; cook, stirring occasionally, for 15 minutes.
  • Stir in pumpkin, evaporated milk and cinnamon.
  • Cook, stirring occasionally, for 5 minutes.
  • Remove from heat.
  • TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

Nutrition Facts : Calories 233, Fat 15.5, SaturatedFat 9.5, Cholesterol 46.3, Sodium 424.8, Carbohydrate 17, Fiber 0.7, Sugar 3.8, Protein 8

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