Savory Pumpkin Soup Recipes

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SAVORY PUMPKIN SOUP



Savory Pumpkin Soup image

This is a savory pumpkin soup, as an alternative to those with pie-like seasonings. Some in my family don't appreciate the more traditional pumpkin spices, and this recipe is very savory and welcomed by all! This is a yummy, adaptable soup. I have also tried various options, with much success. For a sweeter taste, add some well-cooked and pureed sweet potatoes. Butternut squash also matches well. Shrimp is a nice addition. I cooked some and then added to the dish before serving. This soup also works very well in a crock pot. Wait to add the sour cream until close to serving time. I did try it without sour cream, and that was nice as well, but I prefer the creaminess.

Provided by Silly Putti Sis

Categories     Pumpkin

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (15 ounce) can organic pumpkin (you may also roast a pumpkin yourself)
1 tablespoon olive oil
2 garlic cloves
4 cups chicken stock or 4 cups vegetable stock
1 cup water
1/2 bunch organic kale (about 1/2 lb)
1 tablespoon curry powder
1 tablespoon cumin
5 baby portabella mushrooms, cleaned and sliced thin
1 (4 ounce) container sour cream (I use fat-free)
salt and pepper, to taste
shrimp or chicken, I added shrimp and it was very tasty

Steps:

  • Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
  • Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
  • Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
  • Chop the kale and add to the soup pot.
  • Taste for seasoning.

Nutrition Facts : Calories 250.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 22.8, Sodium 393.9, Carbohydrate 24.9, Fiber 3.1, Sugar 9, Protein 11.3

SAVORY PUMPKIN SOUP WITH HAM



Savory Pumpkin Soup with Ham image

This delicious pumpkin soup will awaken every taste bud on your tongue! Great with oyster crackers.

Provided by Cathy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 30m

Yield 12

Number Of Ingredients 12

2 tablespoons light olive oil
3 onions, halved and sliced
6 cloves garlic, peeled and crushed
8 cups plain pumpkin puree
2 quarts chicken broth
4 cups water
2 teaspoons salt
1 pinch ground black pepper
1 pinch celery seed
1 (12 fluid ounce) can evaporated milk
1 cup plain yogurt
12 ounces cooked sliced ham, minced

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add pumpkin, chicken broth, water, salt, pepper, and celery seed. Bring to a boil, stirring occasionally. Remove from heat; add milk and yogurt. Puree using an immersion blender until smooth. Add ham and let stand until heated through.

Nutrition Facts : Calories 215 calories, Carbohydrate 24.4 g, Cholesterol 29.4 mg, Fat 8.8 g, Fiber 5.8 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 1833.5 mg, Sugar 13.1 g

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