Zesty Pumpkin Soup With Chili Cream Recipes

TANGY PUMPKIN SOUP WITH GREEN CHILI SWIRL

Steps:

• In a food processor or blender, puree the green chilies and sour cream until well blended. Set aside. In a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken broth, and water. Season with chili powder, garlic powder and hot pepper sauce. Stir in 1/4 cup of the sour cream mixture.
• Bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. Pour into serving bowls, and spoon a dollop of the sour cream mixture on top. Run a knife or the tip of a spoon through the dollop to swirl.

ZESTY PUMPKIN SOUP

Steps:

• In a large saucepan, melt the butter.
• Saute onion and garlic until soft over medium heat.
• Add curry powder, salt, coriander, and red pepper; cook 1 minute.
• Add broth, simmer uncovered for 15- 20 minutes.
• Stir in pumpkin and half and half; cook 5 minutes.
• Pour into blender and puree until creamy.
• Reheat and serve.

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH

Steps:

• Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
• While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
• Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

HOT AND SOUR PUMPKIN SOUP WITH CHIVE CREAM

Steps:

• In a medium stockpot coat with 1 tablespoon oil, sweat the onion, garlic, and ginger until the onions are translucent. Add the pumpkin and wine and simmer until the wine is reduced by half. Add the chicken stock and bring to a simmer, continue cooking for about 20 minutes until the pumpkin is tender.
• In a hot saute pan coated with 1 tablespoon oil, sear the lemon grass and Thai bird chiles until lightly browned, remove from heat.
• When the pumpkin is tender, puree smooth using a hand blender or a blender and return to a simmer. Add the sauteed lemon grass, chilies, sugar, kaffir lime leaves (optional), lime juice, and fish sauce. Gently simmer for 20 minutes. Strain the soup through a medium strainer, discarding the solids, and season well with salt and pepper. The soup should be medium in body and may require additional chicken stock or water.
• In a small bowl, mix the sour cream with the chives.
• PLATING Serve the soup hot with a dollop of sour cream and chives in the center as garnish.

SPICY PUMPKIN SOUP

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.

ZESTY CHILI-CHEESE SOUP

Steps:

• In a soup kettle or Dutch oven over medium heat, saute onion in oil and butter until tender. Add garlic and saute for 1 minute. Add flour; cook and stir for 2 minutes. Stir in broth, corn, chilies and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add remaining ingredients; heat, stirring frequently, until the cheese is melted (do not boil).

ZESTY PUMPKIN SOUP WITH CHILI CREAM

Steps:

• Combine green chilies,1/4 cup sour cream and cilantro in food processor or blender.
• Process until smooth; reserve.
• Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder and red pepper, if desired, in medium saucepan; stir in 1/4 cup green chili mixture.
• Bring to a reduce heat to medium.
• Simmer, uncovered 5 minutes, stirring occasionally.
• Pour into serving bowls.
• Top each serving with small dollops of remaining green chili mixture and additional sour cream, if desired.
• Run tip of spoon through dollops to swirl.