Zestypumpkinsoup Recipes

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ZESTY PUMPKIN SOUP



Zesty Pumpkin Soup image

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

Provided by Geema

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup butter
1 cup chopped onion
1 clove garlic, pressed or crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
3 cups chicken broth
1 (16 ounce) can solid-pack pumpkin
1 cup half-and-half

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.

CREAMY PUMPKIN SOUP



Creamy Pumpkin Soup image

This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).

Provided by Lidey Heuck

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 50m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
2 tablespoons unsalted butter
12 fresh sage leaves

Steps:

  • In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
  • Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
  • Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
  • Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
  • To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
  • To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

ZESTY POTATO SOUP



Zesty Potato Soup image

Zesty Potato Soup is suggested by Marsha Brenda of Round Rock, Texas, who informs, "This soup has a delightful zip that sparks recipe requests."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

4 large potatoes, peeled and cubed
2 cups water
1 teaspoon dried minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 ounces Velveeta, cubed
1/3 cup chopped green chiles
2 tablespoons butter
1 tablespoon chicken bouillon granules
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain.) Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted.

Nutrition Facts : Calories 321 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 946mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.

THE MOST DELICIOUS PUMPKIN SOUP



The Most Delicious Pumpkin Soup image

Make and share this The Most Delicious Pumpkin Soup recipe from Food.com.

Provided by Doreen Randal

Categories     Low Protein

Time 40m

Yield 1 batch

Number Of Ingredients 8

1 1/2 kg pumpkin
1 onion, peeled and chopped
2 stalks celery, chopped
3 cups chicken stock
1 3/4 teaspoons cumin, ground
1 3/4 teaspoons coriander, ground
black pepper, freshly ground
1 1/2 cups milk

Steps:

  • Peel and chop pumpkin, onion, celery, chicken stock, coriander and cumin in a saucepan.
  • Simmer gently for 20-25 minutes or until vegetables are tender.
  • Puree until smooth.
  • Add milk.
  • Heat gently, but do not boil.
  • This soup maybe frozen.

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

SPICY PUMPKIN SOUP



Spicy pumpkin soup image

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

1 pumpkin, about 1.5-2kg (save the seeds - toast them in a dry pan to serve)
1tbsp garam masala
2tsp ground coriander
2tsp ground cumin
½-1tsp chilli flakes or powder, plus a pinch
3tbsp olive oil
1 onion, finely chopped
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
900ml veg stock
100ml double cream or crème fraiche, plus extra to serve

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

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