CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
CREAMY PUMPKIN SOUP
I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. , Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. , Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.
Nutrition Facts : Calories 258 calories, Fat 15g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 621mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.
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.
EASY CREAMY PUMPKIN SOUP
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
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
SUPER CREAMY PUMPKIN SOUP
Once you get the hang of chopping up a pumpkin (or the skill of using the can opener) this recipe is just super easy. The prep time is mostly just chopping the silly thing up, so don't let the time scare you. You literally just chop, boil, stir in. Came up with this on a cold, English night when I just wanted come creamy comfort food. Good luck, and let me know what you think.
Provided by MSR5055
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
- Skin carrots, chop, toss inches.
- Follow with red pepper, onion, and chili.
- Boil until very soft (usually about half an hour).
- If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
- Either use hand blender or upright, blend til smooth.
- Add cream, butter, coconut, and garlic.
- Salt and pepper to taste.
- Eat then, simmer for a while, or freeze. It all works with this one.
CREAMY PUMPKIN SOUP
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Provided by Lidey Heuck
Categories dinner, lunch, soups and stews, vegetables, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
- Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
- Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
- Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
- To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
- To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
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