Harvest Pumpkin Soup Recipes

Steps:

• Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
• Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
• Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
• Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
• Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.

Steps:

• In a large saucepan, saute shallots and celery in butter until tender. , Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through.

Steps:

• In a large pot, combine the squash, pumpkin, apple, onion and stock.
• Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
• Transfer the mix into a food processor and blend until smooth. I did this in several batches.
• Pour the processed soup into another pot or crock pot to reheat.
• Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
• Serve hot or the soup can be refrigerated or frozen.

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.

Steps:

• In large pot, heat olive oil, add onion and garlic and cook until carmelized.
• Add Frangelico Liquor and stir until reduced to slightly thick.
• Add Chicken broth and pumpkin pie filling and stir.
• Add diced apple and stir to combine.
• Season with pepper and crushed red pepper.
• Add half and half and stir until thickened, reduce heat to low.
• Stir in crushed french fried onions.
• Cook on low for approximately 30 minutes.
• If you prefer your soup smoother, puree in batches in food processor until smooth.
• Ladle into bowls, top with dollup of sour cream and sprinkle with french fried onions if desired.

Steps:

• Add the first 11 ingredients into stock pot over medium high heat.
• Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
• Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk.

Steps:

• Heat the oil in-a small saucepan.
• When moderately hot, add the onion and saute until tender.
• Add the pumpkin, tomato, broth, salt, and pepper.
• Cover and cook for 8 to 10 minutes, stirring frequently.
• Carefully pour the hot mixture into a blender puree until smooth.
• Gradually add the milk and blend well.
• Return to heat to warm.
• Sprinkle with nutmeg before serving.