SPICY PUMPKIN SOUP RECIPE
This Spicy Pumpkin Soup recipe is satisfying and healthy, bold and rich with southwest flavor. Made silky smooth without cream, my vegan and gluten free pumpkin soup is a comfort to the soul.
Provided by Sommer Collier
Categories dinner Main Main Course Soup
Time 50m
Number Of Ingredients 16
Steps:
- Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
- Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
- Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
- Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
- Serve the soup warm, sprinkled with toasted pepitas and onions.
Nutrition Facts : ServingSize 1 serving, Calories 234 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Sodium 1447 mg, Fiber 7 g, Sugar 11 g
SPICY PUMPKIN AND WHITE BEAN SOUP
This White Bean Pumpkin Soup is bursting with flavor from homemade harissa, pumpkin, and white cannellini beans.
Provided by Delicious Everyday
Categories Appetiser Appetizer Main Course Soup
Time 30m
Number Of Ingredients 19
Steps:
- To make the "magic sauce", toast the cumin and coriander seeds in a frying pan over medium, heat until fragrant. Set aside to cool. Once cooled add to a food processor and process until a powder forms. Add the remaining ingredients and process until you have a smooth paste. Decant into a clean jar and refrigerate.
- To make the soup, heat a large saucepan over medium heat. Add the olive oil and onions along with a pinch of salt. Fry the onions until golden. Add 2 tbsp of the "magic sauce", and cook for 1 minute or until fragrant. Add the pumpkin and toss in the onions and sauce and allow to brown slightly.
- Add the vegetable stock and beans. Bring to a boil, before reducing to a simmer for 10 minutes, or until the pumpkin is tender. Add the coconut milk and cook for another 5 minutes.
- Remove the saucepan from the heat and, using a hand held blender, blend the soup until smooth. Serve with a drizzle of coconut milk and fresh cilantro.
Nutrition Facts : Calories 222 kcal, Carbohydrate 27 g, Protein 6 g, Fat 11 g, SaturatedFat 6 g, Sodium 934 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
PUMPKIN AND BLACK BEAN SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
BLACK BEAN-PUMPKIN SOUP
This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.
Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.
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
SPICY PUMPKIN & CORN SOUP
A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. - Heather Rorex, Winnemucca, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
More about "spicy pumpkin and white bean soup recipes"
HEALTHY PUMPKIN SOUP RECIPE WITH WHITE BEANS - COOK …
From cookeatlivelove.com
5/5 (7)Calories 163 per servingCategory Main Course, Soup
- Turn on the Instant Pot to saute setting, select normal for the level of heat and allow to heat. Add 1 tablespoon olive oil to heat. When hot, add onion, carrots, garlic and ginger. Sauté for five minutes stirring frequently so the onions don’t burn.
- In a large dutch oven or pot, heat 1 tablespoon olive oil. When hot, add onion, carrots, garlic and ginger. Sauté for five minutes stirring frequently so the onions don’t burn.
PUMPKIN SOUP WITH LEEKS AND WHITE BEANS | FEASTING AT …
From feastingathome.com
4.7/5 (19)Calories 184 per servingCategory Soup
- Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.
10 BEST WHITE PUMPKIN SOUP RECIPES | YUMMLY
From yummly.com
ROASTED PUMPKIN SOUP RECIPE WITH CANNELLINI BEANS
From boulderlocavore.com
SPICY PUMPKIN SOUP RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
PUMPKIN AND WHITE BEAN SOUP | OLDWAYS
From oldwayspt.org
WHITE BEAN SOUP WITH HAM, PUMPKIN, AND CHARD …
From simplyrecipes.com
HEALTHY CHICKEN WHITE BEAN SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY BLACK BEAN SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
CROCKPOT HAM AND BEAN SOUP RECIPE - FAMILY DINNERS
From familydinners.com
VEGAN WHITE BEAN SOUP RECIPE - COOK.ME RECIPES
From cook.me
20+ SIMPLE MEAL PREP IDEAS FOR WEIGHT LOSS | EATINGWELL
From eatingwell.com
SPICY SAUSAGE AND WHITE BEAN SOUP RECIPE | BON APPéTIT
From bonappetit.com
28 SERIOUSLY SPICY SOUP RECIPES
From allrecipes.com
THIS SPICY WHITE BEAN SOUP IS A POEM IN A POT - THE NEW YORK TIMES
From nytimes.com
FRENCH ONION SOUP GRATINéE RECIPE - TODAY.COM
From today.com
HAM AND WHITE BEAN SOUP - SIMPLY RECIPES
From simplyrecipes.com
SPLIT PEA SOUP WITH SMOKED HAM RECIPE - TODAY.COM
From today.com
MSN
SPICY PUMPKIN SOUP RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love