Spicy Cream Of Pumpkin Soup Recipes

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CREAMY SPICED PUMPKIN SOUP



Creamy Spiced Pumpkin Soup image

This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 4

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
½ apple, peeled and diced
1 large clove garlic, minced
1 teaspoon minced fresh ginger root
½ teaspoon chopped fresh thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
3 cups Swanson® Unsalted Chicken Broth
2 cups fresh pumpkin puree
½ cup heavy cream
4 slices bacon, cooked and crumbled
2 green onions, chopped
½ cup sour cream
½ cup seasoned croutons

Steps:

  • Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
  • Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
  • Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g

SPICED HARVEST PUMPKIN SOUP



Spiced Harvest Pumpkin Soup image

Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.-Jason Johnson, West Valley City, Utah

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 19

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons butter
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) chicken broth
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Salted pumpkin seeds or pepitas

Steps:

  • In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender., Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.

Nutrition Facts : Calories 208 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 511mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.

CREAMY PUMPKIN SOUP



Creamy Pumpkin Soup image

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

1 medium onion, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
2 cups sliced peeled potatoes
1 can (15 ounces) solid-pack pumpkin
2 to 2-1/2 cups milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled

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.

CREAM OF PUMPKIN SOUP



Cream of Pumpkin Soup image

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

3 tablespoons butter, softened
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 cup heavy whipping cream

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 & SPICY PUMPKIN SOUP RECIPE



Creamy & Spicy Pumpkin Soup Recipe image

Whip up a batch of this Creamy & Spicy Pumpkin Soup recipe for a flavor-rich take on a classic pumpkin soup recipe. Creamy and spicy are a hot match!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

1/4 cup KRAFT Zesty Italian Dressing
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. brown sugar
1/2 tsp. ground red pepper (cayenne)
2 cups water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

  • Heat dressing in large saucepan on medium heat. Add onions; cook and stir 5 to 7 min. or until crisp-tender.
  • Add pumpkin, chicken broth, sugar and red pepper; mix well. Stir in water. Bring to boil. Reduce heat to medium-low.
  • Stir in cream cheese; cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 16 g, Fiber 3 g, Sugar 10 g, Protein 2 g

SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS



Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas image

Categories     Soup/Stew     Dairy     Vegetable     Thanksgiving     Pumpkin     Fall     Bon Appétit

Yield Serves 14

Number Of Ingredients 10

1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice
6 tablespoons (3/4 stick) butter
6 cups finely chopped onions
3 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned low-salt chicken broth
3/4 cup shelled pumpkin seeds (pepitas), toasted

Steps:

  • Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
  • Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
  • Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.

SPICY PUMPKIN SOUP



Spicy pumpkin soup image

Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping

Provided by Anna Glover

Categories     Lunch, Starter

Time 1h35m

Number Of Ingredients 11

1 pumpkin, about 1.5-2kg (save the seeds - toast them in a dry pan to serve)
1tbsp garam masala
2tsp ground coriander
2tsp ground cumin
½-1tsp chilli flakes or powder, plus a pinch
3tbsp olive oil
1 onion, finely chopped
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
900ml veg stock
100ml double cream or crème fraiche, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
  • Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
  • When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.

Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

SPICY PUMPKIN SOUP



Spicy Pumpkin Soup image

I use a heaping tablespoon of dried chili flakes and I add in cayenne pepper also, my family loves extreme spice, but you can adjust the heat level to suit you taste, the brown sugar and whipping cream tones down the heat quite a lot! A nice presentaion to serve to guests would be to serve the soup in roasted carved-out sugar pumpkins!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 large onion, chopped
1 -2 tablespoon minced fresh garlic (or to taste)
1 small celery, diced (about 1/4 cup)
3 teaspoons dried red pepper flakes (can use more or less!)
2 -4 teaspoons curry powder
1/2 teaspoon ground coriander
3 (15 ounce) cans pumpkin puree
5 cups chicken broth or 5 cups turkey broth
2 cups half-and-half cream or 2 cups full-fat milk
1/3 cup light brown sugar
salt and black pepper
1/2 cup whipping cream
croutons or toasted pumpkin seeds, for topping

Steps:

  • In a large saucepan melt the butter over medium heat; add in the onions, celery dried chili flakes, curry powder and coriander; saute for 3-4 minutes.
  • Add in the garlic and saute for another 3-4 minutes.
  • Add in the pumpkin puree and 5 cups broth; bring to a boil, stirring to blend well, reduce the heat and simmer for about 20 minutes.
  • Cool the soup slightly then (in batches) blend or process the soup until smaooth; return to the pot.
  • Heat the soup and then add in the brown sugar; mix to completely combine the sugar.
  • Add in the half and half cream and the whipping cream, season with salt and pepper, then cook until heated through.
  • Add in cayenne pepper if desired.
  • Ladle into bowls, top with croutons or toasted pumpkin seeds.

Nutrition Facts : Calories 390.8, Fat 25.8, SaturatedFat 15.7, Cholesterol 77.3, Sodium 741.8, Carbohydrate 34.2, Fiber 1.8, Sugar 16.6, Protein 9.5

SPICY CREAM OF PUMPKIN SOUP



Spicy Cream of Pumpkin Soup image

A delicious pumpkin soup for fall, or anytime of year. Low-fat, and lots of fiber. Great as a side dish with fish, chicken or turkey.

Provided by Kathy Cloverleaf Fa

Categories     Vegetable

Time 30m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

4 cups pumpkin puree
1 (12 ounce) can evaporated milk
2 cups water
1 teaspoon pepper
2 teaspoons salt
1 teaspoon onion powder (you can add fresh onions if you like)
2 teaspoons garlic powder
1 teaspoon cayenne pepper

Steps:

  • For fresh pumpkin: Cook pumpkin until soft. Puree with immersion blender or regular blender. Strain to get water out. Add 1 12 ounce can of evaporated milk, and water to pumpkin. Puree again. Add seasonings to taste. You can add more or less to suit your own taste.
  • Cook for 10 minutes on low. Stir often to prevent scorching.
  • Prep time does not include preparation of pumpkin.
  • For Canned Pumpkin:
  • Use 2 15 oz cans of Libby's or other 100% pure pumpkin.
  • Add water, evaporated milk, spices to pan.
  • Cook for 10 minutes on low. Stir often to prevent scorching.

Nutrition Facts : Calories 76.8, Fat 3.3, SaturatedFat 2, Cholesterol 12.3, Sodium 628.7, Carbohydrate 9.1, Fiber 0.5, Sugar 1.1, Protein 3.7

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