PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
WHOLE PUMPKIN PIE SOUP
Provided by Alton Brown
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees F.
- Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
- Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
- Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.
SQUASH SOUP IN PUMPKIN BOWLS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
- Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
- Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.
PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS
Steps:
- Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.
- In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
- While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside.
- Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve.
PUMPKIN SOUP (SERVED IN THE SHELL)
Great autumm recipe, served in the pumpkin shell. Perfect for Halloween or Thanksgiving or a special party. It can be prepared, to a point, one day ahead, then finished the next day. I'm guessing on the prep time, so don't scold me if its wrong. lol.
Provided by Imagenie
Categories Pork
Time 1h45m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice off stem of pumpkin, 2-1/2 inches from the top, reserve, scrape out the seeds and membranes.
- Brush the inside with 1-1/2 tablespoons of melted butter.
- Top pumpkin with stem and bake in a shallow pan at 375 degree oven for 1-1/4 hours or until plup is tender. Let cool in pan.
- In a large heavy saucepan, cook onion in butter until soft. Add carrots, broth, 3 cups water andd bay leaf and simmer until carrots are tender. Discard bay leaf.
- Discard any liquid in the pumpkin and scoup out pulp leaving 1/4 inch thick shell.
- In a blender, puree pulp with carrot mixture in batches.
- Transfer the puree to a kettle and stir in cream and salt and pepper to taste.
- (You can prepare, to this point, 1 day ahead if desired, and chill in a baking dish.).
- Slice part of the sausage into 8 thin rounds. then slice the rest, quartered lengthwise and then sliced thin. In a heavy skillet, cook the sausage over moderate heat, stirring until light brown and drain on paper towel.
- Reserve the 8 sausage rounds, stir the other sausage pieces into the soup and stir soup over moderate heat, (thin with water if needed), until hot.
- Heat the shell, if needed, in 375 degree oven until warm and ladle soup into shell.
- Garnish with parsley and sausage rounds.
- Serve with breadsticks, or your favorite crusty bread.
PUMPKIN SOUP- SUPER EASY FROM A CAN
I started making this soup years ago to copy a local restaurants, and after becoming frustrated at attempting to cook my own sugar pumpkins with very mixed and time consuming results!! This soup is from pantry ingredients, saves wonderfully and is always a big hit, even for people who say- Gross! Pumpkin soup!
Provided by marna
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Very Finely chop onion and saute in a small amount of butter until very soft and starting to caramelize.
- Then add pumpkin, stock, salt, pepper, spices and sweetening to taste.
- Bring to a boil, then reduce heat, leave uncovered and chase the kids, clean the house, etc for one hour (or more)!
- After at least one hour, combine water and flour until thoroughly mixed.
- Increase heat and add to soup, boil until thickened (maybe a couple of minutes) Remove from heat and add cream.
- Enjoy with a good bread.
- Great prepared ahead!
- Cook until cream step, save in frig or freeze, then add cream in right before serving.
PUMPKIN SOUP SERVED IN A PUMPKIN (POTAGE AU POTIRON)
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids looked forward to it every year. Along the way I've improved it a little bit. I added the croutons, which I sauté in butter and salt. She didn't do that. I love soup, and this soup in particular. We usually have Thanksgiving up in the Catskills, at our friends' house. I always say I'm not cooking, and I end up cooking. This is what I make.
Provided by André Soltner
Categories dinner, lunch, soups and stews, main course, side dish
Time 1h40m
Yield 6 to 8 servings (about 2 quarts)
Number Of Ingredients 11
Steps:
- Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place.
- In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
- Cover and bring to a boil. Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides. Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.
- Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
- Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth. Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.
- Pour hot soup into pumpkin. Serve from pumpkin, garnishing each serving with one or two reserved toasts.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1096 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED PUMPKIN SOUP
Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!
Provided by Craig
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g
PUMPKIN SAUSAGE SOUP
Steps:
- In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes., Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.
Nutrition Facts : Calories 371 calories, Fat 27g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 782mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
PUMPKIN VEGETABLE SOUP
This golden-toned soup is wonderfully warming on crisp autumn days. "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. My boys love it that way."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 583mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
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