PUMPKIN SOUP
Transform fresh pumpkin into a silky Pumpkin Soup recipe from Food Network imbued with fresh sage, cream and apple.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
- Divide soup among 4 soup bowls and serve immediately.
PUMPKIN SOUP - CLASSIC AND EASY
Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 15m
Number Of Ingredients 7
Steps:
- Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
- Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
- Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Nutrition Facts : ServingSize 561 g, Calories 189 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 723 mg, Fiber 1 g, Sugar 9 g
PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
" THE BOMB" PUMPKIN SOUP
A wonderful harvest Pumpkin Soup - The best we have ever tasted. I got this recipe from "Belle" Magazine. You must try it--it's nothing short of "Amazing".
Provided by Sassy Sandra
Categories Fruit
Time 35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large, leavy pot over medium-high heat.
- Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. Discard bay leaf.
- Transfer mixture to processor and blend until smooth. Return mixture to pot.
- Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
- Bring soup to simmer.
- Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.
- This is so very yummy!
Nutrition Facts : Calories 191.5, Fat 9.6, SaturatedFat 6.5, Cholesterol 13.5, Sodium 400.4, Carbohydrate 22.2, Fiber 2.6, Sugar 12.4, Protein 6.1
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