Creamed Potato And Pumpkin Soup Recipes

Steps:

• Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
• Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
• Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.

Steps:

• 1. Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
• 2. Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
• 3. Cover pan and simmer gently for about 40 minutes or until very tender.
• 4. Puree in a blender or food processor and return to a clean pan.
• 5. Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
• 6. Reheat and serve sprinkled generously with coriander or parsley.
• 7. Without the addition of cream this soup may be frozen for up to 3 months.

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

Steps:

• In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
• In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
• Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
• Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Steps:

• Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
• Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
• Cover pan and simmer gently for about 40 minutes or until very tender.
• Puree in a blender or food processor and return to a clean pan.
• Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
• Reheat and serve sprinkled generously with coriander or parsley.
• Without the addition of cream this soup may be frozen for up to 3 months.

Steps:

• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
• Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.