FIVE-SPICE PUMPKIN SOUP
Even using canned pumpkin puree, this soup is creamy and flavorful and most importantly quick! Garnish with pancetta, chopped fresh herbs, pomegranate seeds, or all three!
Provided by Edible Times
Categories Pumpkin Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
- Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
- Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
- Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.
Nutrition Facts : Calories 209 calories, Carbohydrate 21.3 g, Cholesterol 34.5 mg, Fat 13 g, Fiber 8 g, Protein 6.5 g, SaturatedFat 6.2 g, Sodium 1187.7 mg, Sugar 6 g
SPICY PUMPKIN SOUP
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
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
HOT & SPICY PUMPKIN SOUP
A fast & no-fuss soup that is very filling & extremely low fat. Fits well into any Weight Watchers plan. Can be made with either vegetable or chicken broth. Try the vegetable for a nice change of pace!
Provided by NancysFancies
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, heat enough olive oil to just coat the bottom. Add the onions and garlic & cook until they are softened.
- Mix in the pumpkin, carrots, tomatoes, broth, and spices. Cook for 20-30 minutes on medium-low heat.
- Stir in the fat free half & half before serving.
Nutrition Facts : Calories 65.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.5, Sodium 221.3, Carbohydrate 15.2, Fiber 2.1, Sugar 5.3, Protein 2.6
HOT-AND-SOUR PUMPKIN SOUP
Provided by Ming Tsai
Categories Soup/Stew Onion Appetizer Lime Pumpkin White Wine Fall Winter Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings, or about 10 cups
Number Of Ingredients 15
Steps:
- Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes.
- Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
- Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.
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