SOUTHWESTERN PUMPKIN SOUP
Southwestern Pumpkin Soup is a velvety smooth soup with all the flavours of the Southwest. And it's dairy-free.
Provided by Colleen Milne
Categories Soup
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 400°
- Coat a baking sheet with olive oil
- Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
- Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
- In a soup pot or dutch oven, heat 1 tbsp olive oil over high heat.
- Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
- Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
- Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
- Add pumpkin puree to the pot
- Add roasted tomatoes and jalapenos to the pot along with their juices.
- Squeeze roasted garlic from the garlic head into the pot
- Bring to a boil and stir until all ingredients are incorporated.
- Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
- Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
- Serve hot, garnished with cilantro or parsley
Nutrition Facts : ServingSize 1 g, Calories 99 kcal, Carbohydrate 19 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 58 mg, Fiber 4 g, Sugar 6 g
SOUTHWEST PUMPKIN SOUP
This is a wonderful spicy pumpkin soup (but not overly spicy), that's quick and easy to make and so delicious! A favorite soup to serve throughout the cold weather season and the holidays. Enjoy! From All the Best blog (by Ronda Carman) via In the Country.
Provided by BecR2400
Categories Pumpkin
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
- Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.
Nutrition Facts : Calories 92.2, Fat 4.9, SaturatedFat 3, Cholesterol 14.9, Sodium 22.3, Carbohydrate 11.4, Fiber 0.9, Sugar 2, Protein 2.7
SOUTHWESTERN PUMPKIN SOUP
Categories Soup/Stew Appetizer Cheddar Spice Pumpkin Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
SOUTHWESTERN PUMPKIN SOUP
A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead.
Provided by rochsann
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth and whipping cream to boil in heavy medium pot.
- Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
- Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
- Season with salt and pepper.
- Garnish servings with cheese and cilantro.
Nutrition Facts : Calories 384.1, Fat 30.5, SaturatedFat 18.6, Cholesterol 103.8, Sodium 217.3, Carbohydrate 20.1, Fiber 0.8, Sugar 10.2, Protein 11.3
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SOUTHWEST PUMPKIN SOUP RECIPE - EMILY FARRIS | FOOD
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- In a large pot, melt the butter over moderate heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the garlic, jalapeño, chile powder, cumin and cinnamon and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with the salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with the pumpkin seeds, queso fresco and cilantro.
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