Very Simple Pumpkin Soup Recipes

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QUICK PUMPKIN SOUP



Quick Pumpkin Soup image

Provided by Food Network

Time 30m

Yield 4-6 servings

Number Of Ingredients 9

3 tablespoons butter
1 small onion, finely chopped
1 can(1 pound) unsweetened pumpkin
1 quart or more chicken broth
1 1/2 cup good quality bread, stale, cubed, optional
Salt, freshly grated black pepper and mace
1/2 cup or more of freshly grated Swiss cheese
Heavy cream or sour cream for garnish, optional
Snipped chives for garnish, optional

Steps:

  • Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.

VERY SIMPLE PUMPKIN SOUP



Very Simple Pumpkin Soup image

Categories     Soup/Stew     Milk/Cream     Mushroom     Appetizer     Quick & Easy     Pumpkin     Fall     Maple Syrup     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 15-ounce cans pure pumpkin
4 cups water
1 cup half and half
1 garlic clove, pressed
1/4 cup pure maple syrup
4 tablespoons unsalted butter
1/2 teaspoon Chinese five-spice powder*
4 ounces fresh shiitake mushrooms, stemmed, sliced

Steps:

  • Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
  • A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

SIMPLE CURRY PUMPKIN SOUP



Simple Curry Pumpkin Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons minced ginger
1 mounded tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Two 15-ounce cans pumpkin puree
3 cups vegetable stock
1 cup coconut milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup roasted pumpkin seeds
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pinch of turmeric
Pinch of kosher salt

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
  • Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
  • Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
  • Serve the soup in bowls and garnish with the herby pumpkin seed topping.

SHORTCUT PUMPKIN SOUP RECIPE BY TASTY



Shortcut Pumpkin Soup Recipe by Tasty image

Here's what you need: pumpkin puree, lite coconut milk, chicken stock, salted butter, small shallots, garlic, chicken bouillon, honey, fresh thyme, ground nutmeg, salt, fresh cracked pepper, raw pumpkin seed

Provided by Jacqueline Sotraidis Schell

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 can pumpkin puree
1 can lite coconut milk
1 cup chicken stock, can sub water
4 tablespoons salted butter
2 small shallots, chopped fine
1 tablespoon garlic, freshly minced
1 cube chicken bouillon
1 tablespoon honey
1 teaspoon fresh thyme
¼ teaspoon ground nutmeg
salt, to taste
fresh cracked pepper, to taste
raw pumpkin seed, optional, for topping

Steps:

  • Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
  • Cook the pumpkin mixture for 5 minutes, stirring frequently.
  • Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
  • Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
  • Season with salt and pepper as desired.
  • Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.

Nutrition Facts : Calories 893 calories, Carbohydrate 60 grams, Fat 71 grams, Fiber 3 grams, Protein 3 grams, Sugar 17 grams

EASY PUMPKIN SOUP



Easy Pumpkin Soup image

Make and share this Easy Pumpkin Soup recipe from Food.com.

Provided by tomsawyer

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 medium onion, finely chopped, about 1/2 cup
3 cups vegetable broth
1 (15 ounce) can pumpkin
1 1/2 cups skim milk
2 tablespoons prepared polenta, creamy
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg
1 pinch salt and pepper

Steps:

  • Melt butter in a skillet over medium heat.
  • Cook chopped onions until soft and golden brown.
  • Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
  • Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
  • Make sure that the ingredients do not clump but are spread throughout the soup.
  • Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
  • If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
  • Serve warm with pieces of bread if desired.

PUMPKIN SOUP- SUPER EASY FROM A CAN



Pumpkin Soup- Super Easy from a Can image

I started making this soup years ago to copy a local restaurants, and after becoming frustrated at attempting to cook my own sugar pumpkins with very mixed and time consuming results!! This soup is from pantry ingredients, saves wonderfully and is always a big hit, even for people who say- Gross! Pumpkin soup!

Provided by marna

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 (29 ounce) can of packed pumpkin
1 medium sweet onion (viadlia or maui)
6 cups of canned chicken stock or 6 cups vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons maple syrup
1/8-1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 tablespoon flour
1/4 cup water
1 cup cream

Steps:

  • Very Finely chop onion and saute in a small amount of butter until very soft and starting to caramelize.
  • Then add pumpkin, stock, salt, pepper, spices and sweetening to taste.
  • Bring to a boil, then reduce heat, leave uncovered and chase the kids, clean the house, etc for one hour (or more)!
  • After at least one hour, combine water and flour until thoroughly mixed.
  • Increase heat and add to soup, boil until thickened (maybe a couple of minutes) Remove from heat and add cream.
  • Enjoy with a good bread.
  • Great prepared ahead!
  • Cook until cream step, save in frig or freeze, then add cream in right before serving.

PUMPKIN SOUP



Pumpkin Soup image

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

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

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.

EASY 5-INGREDIENT PUMPKIN SOUP



Easy 5-Ingredient Pumpkin Soup image

This easy pumpkin soup recipe (kabak corbasi) is from Turkey and you need only a handful of ingredients. Serve with a dollop of Greek yogurt and fresh crusty bread.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 pounds pumpkin, peeled and cubed
4 cups chicken broth, divided
1 teaspoon sugar, or more to taste
salt and freshly ground black pepper to taste
1 (5.3 ounce) container Greek yogurt

Steps:

  • Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
  • Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
  • Ladle into bowls and serve with a dollop of Greek yogurt.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 18.4 g, Cholesterol 14.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 1227.9 mg, Sugar 6.8 g

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