Spicysavorypumpkinsoup Recipes

SPICY SAVORY PUMPKIN SOUP

Steps:

• Rinse and drain the beans and corn, put them aside for now.
• Bring the broth to a boil, then reduce the heat.
• Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
• Stir in the beans.
• Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
• Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
• Mix in the dried ingredients and incorporate. Then put in the cilantro.
• Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.

SAVORY PUMPKIN SOUP

Steps:

• Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
• Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
• Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
• Chop the kale and add to the soup pot.
• Taste for seasoning.

SPICY PUMPKIN SOUP WITH GREEN CHILI SWIRL

Steps:

• Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.).
• Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture.
• Bring to a boil; reduce heat to medium.
• Simmer, uncovered, 5 minutes, stirring occasionally.
• Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt.
• Run tip of spoon through dollops to make swirl.

CREAMY SPICED PUMPKIN SOUP

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.

JUDY'S PUMPKIN SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
• Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
• Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

SPICY PUMPKIN SOUP

Steps:

• Heat oil in a 3-qt saucepan.
• Add garlic, chili powder and cumin.
• Stir over medium heat for 1 minute.
• Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
• Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
• Ladle into soup bowls and garnish with cheese and sour cream, if desired.