CREAMY PUMPKIN GINGER SOUP
Steps:
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.
- Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
- Let cool, and then remove the peel from the pumpkin.
- Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.
- Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.
- Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.
- Puree using an immersion blender until smooth. Add the Greek yogurt and blend.
- Pour into 4 bowls.
- Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 145 kcal, Carbohydrate 16 g, Protein 3.5 g, Fat 8 g, SaturatedFat 2.5 g, Cholesterol 8 mg, Sodium 926 mg, Fiber 3.5 g, Sugar 7.5 g
SMASHING PUMPKIN SOUP
Another way to smash your Halloween pumpkin! This gluten-free cream of pumpkin soup is made with a standard pumpkin patch pumpkin, coconut milk and/or cow's milk and is served in a slow cooker. Serve with crusty bread. Able to freeze for later.
Provided by limeshmd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain and let cool.
- Cut pumpkin in half and scoop out pulp and seeds. Wash and dry seeds. Place pumpkin halves cut-side down in a baking pan. Mix seeds with butter and salt and black pepper; spread in a single layer on a rimmed baking sheet.
- Bake pumpkin halves on the top rack of the preheated oven until liquid starts to collect in the pan, about 1 hour. Bake pumpkin seeds on the bottom rack until toasted, about 45 minutes.
- Cool pumpkin halves for 10 minutes. Peel off and discard skin. Let cool completely, about 15 minutes more.
- Combine potatoes, pumpkin, tomatoes, parsley, Himalayan salt, thyme, and white pepper in a large bowl; mash together.
- Puree potato mixture in a blender in small batches, pouring each batch into a slow cooker and letting blender cool between batches.
- Stir coconut milk and milk into the slow cooker. Cook on Low until flavors combine, 4 to 6 hours. Serve toasted pumpkin sides on the side.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 42.7 g, Cholesterol 11.1 mg, Fat 31.8 g, Fiber 5.2 g, Protein 10.6 g, SaturatedFat 27.3 g, Sodium 757 mg, Sugar 8.8 g
SLIMMERS PUMPKIN SOUP
This soup is great for healthful eating. Be sure to use sugar pumpkins or other squash like acorn or butternut.
Provided by Cheryl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender
- Add milk, blend until smooth and serve.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 22.7 g, Cholesterol 9.9 mg, Fat 5.4 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 373.2 mg, Sugar 8.9 g
SMOOTH & CREAMY PUMPKIN SOUP
My mother-in-law shared this recipe with me. She doesn't cook anymore, so now I make it for her, and she enjoys eating it as much as I enjoy making it. The pumpkin flavor brings a little Thanksgiving to any meal. -Helen Espinosa, Miami, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- Cut a 4-in. circle around pumpkin stem; remove top and discard. Peel pumpkin; cut in half. Remove strings and seeds; discard seeds or save for roasting. Cut pumpkin into 1-in cubes. Place in a 6-qt. stockpot; add water. , Stir in onion, butter, bouillon, garlic, salt, nutmeg and pepper. Bring to a boil. Reduce heat to medium-low; cook, uncovered, 10-12 minutes or until pumpkin is tender., Add cream; heat through. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with roasted pumpkin seeds and fried sage leaves.
Nutrition Facts : Calories 150 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN-COCONUT SOUP
Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 12 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 556mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SKINNY PUMPKIN PIE PUDDING
A creamy pumpkin pudding that is low in calories. Top with fat-free whip cream and a sprinkle of graham crackers or pumpkin seeds.
Provided by Yoly
Categories Fruits and Vegetables Vegetables Squash
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 30.7 g, Cholesterol 2.1 mg, Fat 0.3 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 472 mg, Sugar 24.7 g
SHORTCUT PUMPKIN SOUP RECIPE BY TASTY
Here's what you need: pumpkin puree, lite coconut milk, chicken stock, salted butter, small shallots, garlic, chicken bouillon, honey, fresh thyme, ground nutmeg, salt, fresh cracked pepper, raw pumpkin seed
Provided by Jacqueline Sotraidis Schell
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
- Cook the pumpkin mixture for 5 minutes, stirring frequently.
- Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
- Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
- Season with salt and pepper as desired.
- Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.
Nutrition Facts : Calories 893 calories, Carbohydrate 60 grams, Fat 71 grams, Fiber 3 grams, Protein 3 grams, Sugar 17 grams
SKINNY PUMPKIN SOUP
Easy, tasty fall/winter recipe for those weight-watchers or vegetarians who just went pumpkin picking, or for those wondering what to do with the pumpkins still sitting on their front stoops at Thanksgiving time. Of course you can use canned pumpkin to save time and mess, but it's more fun to use hand-picked ones from local farms. This slimmed-down version is still rich and creamy and will be loved by dieters and non-dieters alike!
Provided by Matt Simeone
Categories Pumpkin
Time 2h
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Toss cut pumpkin cubes in vegetable oil to coat evenly and place in a shallow baking pan. Roast pumpkin in oven until pumpkin is soft enough that a fork pokes into it easily, about 1 hour to 1 and 1/2 hours. Remove pumpkin from oven and let cool.
- Place chopped yellow onion and carrot into food processor and puree for a few minutes until it forms a thick paste (you can add a little bit of water or stock to the processor in case the vegetables stick to the sides).
- Melt butter in a medium stock or soup pot on medium heat and add onion/carrot paste. Cook the paste until it becomes translucent, about 5 minutes.
- Add vegetable stock to pot and bring to a simmer, stirring a few times to incorporate the carrot/onion paste.
- Puree pumpkin cubes in food processor until smooth and add to the pot, along with the half & half, apple cider vinegar, and maple syrup, stirring occasionally.
- When mixture is back to a simmer, add all remaining ingredients except for the almonds and stir together. Reduce heat to low and simmer for at least 15 minutes. Simmer for about an hour for better results. Serve hot and sprinkle some of the chopped toasted almonds on top of each serving.
Nutrition Facts : Calories 129.2, Fat 9.9, SaturatedFat 3, Cholesterol 10.4, Sodium 592.2, Carbohydrate 9.5, Fiber 1, Sugar 6.9, Protein 1.5
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