SPICY PUMPKIN SOUP RECIPE
Steps:
- Remove the stems, slice them into quarters (or eighths), and remove the innards and seeds. Reserve the seeds, if desired. Peel the pumpkin and chop up the pumpkin flesh. The yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin. It's OK if you're off a little. Set them aside for now.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
- Add pumpkin, peppers, onion, celery and garlic. Stir and cook about 5 minutes.
- Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Cook at medium-low heat for 30 minutes to thicken. You can simmer longer if you'd like. I often simmer for 1 hour.
- Process the mixture with an immersion blender, or transfer the soup in batches to a blender or food processor. Process until smooth.
- Stir in the heavy cream.
- Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil.
Nutrition Facts : Calories 217 kcal, Carbohydrate 18 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 179 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SPICY PUMPKIN SOUP
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
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
KOLOKYTHóSOUPA (GREEK PUMPKIN SOUP)
This is a Greek version of pumpkin soup. Submitted for ZWT 6. The recipe says either water or stock, but I prefer stock because with water it's a bit bland. Also I add some more cinnamon and allspice after pureeing and adding stock and yoghurt, but that's personal preference.
Provided by Mia in Germany
Categories Greek
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, heat olive oil and fry sliced onions and leek until glassy.
- Add pumpkin cubes, continue frying for 2-3 minutes, add salt, pepper and spices and again continue frying for 1-2 minutes.
- Add Ouzo and some stock or water just so the vegetables don't burn, and simmer until vegetables are tender, about 30-40 minutes.
- Remove from stove and puree the vegetables, then add the rest of the water or stock and heat near boiling point, stirring constantly.
- Add yoghurt, stirring, heat through (don't boil!) and add more salt and pepper to taste, if necessary.
- For garnish fry the red onion slices with some olive oil until glassy.
- Serve soup with fried onions and chopped parsley.
Nutrition Facts : Calories 186, Fat 11.6, SaturatedFat 1.7, Sodium 13.3, Carbohydrate 20.7, Fiber 2.7, Sugar 6.1, Protein 3
SPICY GREEK PUMPKIN SOUP
Great for using fall pumpkins. No pumpkins? No problem - use canned pumpkin and a bit less stock. Taken from Greek Cooking by Salaman.
Provided by Linky
Categories Pumpkin
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pumpkin into even sized chunks.
- Heat oil, cook leeks and garlic until softened.
- Add ginger and cumin, stir for another minute.
- Add pumpkin chunks and stock, season with salt and pepper.
- Bring to boil then simmer for 30 minutes or until pumpkin is tender.
- Process soup in blender or with immersion blender.
- Reheat gently, ladle into 4 bowls.
- Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.
FIVE-SPICE PUMPKIN SOUP
Even using canned pumpkin puree, this soup is creamy and flavorful and most importantly quick! Garnish with pancetta, chopped fresh herbs, pomegranate seeds, or all three!
Provided by Edible Times
Categories Pumpkin Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
- Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
- Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
- Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.
Nutrition Facts : Calories 209 calories, Carbohydrate 21.3 g, Cholesterol 34.5 mg, Fat 13 g, Fiber 8 g, Protein 6.5 g, SaturatedFat 6.2 g, Sodium 1187.7 mg, Sugar 6 g
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