PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
PUMPKIN AND ONION SOUP
Provided by Florence Fabricant
Categories soups and stews
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
- While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
- Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
- Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 1262 milligrams, Sugar 13 grams, TransFat 0 grams
ROAST PUMPKIN AND ONION SOUP
This is a nice soup for a special occasion when you're roasting a turkey or a joint. It can be made ticher by the addition of cream but I tend to serve it lighter without.
Provided by rmarcella56
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop pumpkin into chunks and place on baking tray.
- Sprinkle Pumkin with olive oil and honey.
- Shred sage leaves and place on pumlin.
- Roast pumpkin until brown around edges.
- Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
- Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
- Add stock and salt and pepper.
- Simmer for forty minutes over a very low heat.
- Blend soup and pass through a sieve.
Nutrition Facts : Calories 160.1, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 25.4, Fiber 1.9, Sugar 13.2, Protein 2.2
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