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-PLUS SOUP
Adding sweet potato and peanut butter makes this soup something a bit different. Adapted from Alison Holst's 'Meals Without Red Meat'. Alison's recipe calls for kumara, I just prefer orange sweet potato myself.
Provided by Nattymummy
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter, add the chopped onion and garlic, saute gently.
- Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
- Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
- Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
- Use a stick blender to puree the soup, or mash it for a chunkier texture.
Nutrition Facts : Calories 109.6, Fat 5.3, SaturatedFat 2.8, Cholesterol 10.2, Sodium 261.9, Carbohydrate 14.7, Fiber 2.1, Sugar 3.6, Protein 2.1
CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
EASY PUMPKIN SOUP
Make and share this Easy Pumpkin Soup recipe from Food.com.
Provided by tomsawyer
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat.
- Cook chopped onions until soft and golden brown.
- Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
- Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
- Make sure that the ingredients do not clump but are spread throughout the soup.
- Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
- If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
- Serve warm with pieces of bread if desired.
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- Pumpkin Soup. This easy, velvety pumpkin soup takes only 15 minutes to prep for the stove, where it will fill your home with its warm and cozy aroma as it simmers.
- Roasted Pumpkin Soup. If you want to roast your own pumpkin for soup, give this recipe a try. You'll roast a small sugar pie pumpkin alongside carrots and onion to add a deeper flavor to the finished soup.
- Coconut Curry Pumpkin Soup. This vegan pumpkin soup is made with coconut oil and coconut milk, with curry powder and coriander for a little spicy flair.
- Curry Pumpkin Soup. This quick and easy pumpkin soup is ready to eat in a speedy 20 minutes. "Fabulous!" raves Adriana. "I can't believe I made something so great tasting and easy to prepare.
- Pumpkin and Sausage Soup. Smoky, spicy andouille sausage flavors this hearty pumpkin soup. Home cook justjojo says, "I know this has been reviewed many, many times, but I just couldn't sit back and say nothing.
- Gluten-Free Northern Italian Autumn Minestrone. Looking for a chunkier pumpkin soup? Try this stew-like soup made with fresh pumpkin, carrots, onion, cranberry beans (you can substitute pinto beans), and gluten-free pasta.
- Pumpkin Chile Vichyssoise. Recipe creator APERSONS says, "Sweet pumpkin, smoky chiles, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.)
- Kabocha Pumpkin Soup. Japanese kabocha squash is one of the most flavorful pumpkins on the market, but its thick rind makes it tricky to cut up. Get tips for cutting and prepping kabocha, then tackle this satisfying autumn soup.
- Pumpkin Bean Soup. Canned pumpkin, black beans, corn, tomato sauce, and chicken broth make this soup a snap to throw together, and it's ready to eat in under an hour.
- Pumpkin Chipotle Soup. Got 30 minutes? That's all it takes to make this soup from start to finish. You could follow SunnyByrd's lead and garnish each bowlful with fresh avocado, cilantro, and a dash of smoked paprika.
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