SQUASH SOUP IN PUMPKIN BOWLS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
- Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
- Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.
PUMPKIN SOUP IN PUMPKIN BOWLS
This creamy soup is a nice change to traditional fall soups, Apple juice adds a bit of sweetness while curry powder and cinnamon enhance the flavor of pumpkin. Serving soup in hollowed-out pumpkins makes it even more delicious and fun for your family!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a 3-quart sacepan over medium heat. Add onion and celery, cooking and stirring until tender. Blend in flour, cooking 1 minute more. Stir in broth. Add apple juice, pumpkin, curry powder, cinnamon and salt. Bring to a boil, stirring. Reduce heat and simmer 15 minutes, stirring occasionally.
- Purée in batches in food processor or blender. Return to saucepan. Stir in hot evaporated milk and heat through without boiling. Season to taste with salt and pepper.
- Fill either the small pumpkins or the large pumpkin 3/4 full, Garnish with a dollop of sour cream and a sprinkling of chives. Cover with lids, if desired.
- TIPS: Cut off the tops of pumpkins, removing all seeds from bottom of "lid" and from the inside, taking care not to puncture the skin. Slice a very small amount off the bottom of each pumpkin to stabilize them,
- MAKE AHEAD: Soup can be puréed, covered and refrigerated overnight. To reheat, return to saucepan, heat and stir in hot evaporated milk.
PUMPKIN SOUP SERVED IN A PUMPKIN (POTAGE AU POTIRON)
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids looked forward to it every year. Along the way I've improved it a little bit. I added the croutons, which I sauté in butter and salt. She didn't do that. I love soup, and this soup in particular. We usually have Thanksgiving up in the Catskills, at our friends' house. I always say I'm not cooking, and I end up cooking. This is what I make.
Provided by André Soltner
Categories dinner, lunch, soups and stews, main course, side dish
Time 1h40m
Yield 6 to 8 servings (about 2 quarts)
Number Of Ingredients 11
Steps:
- Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place.
- In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
- Cover and bring to a boil. Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides. Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.
- Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
- Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth. Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.
- Pour hot soup into pumpkin. Serve from pumpkin, garnishing each serving with one or two reserved toasts.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1096 milligrams, Sugar 10 grams, TransFat 0 grams
CREAMY PUMPKIN SOUP
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Provided by Lidey Heuck
Categories dinner, lunch, soups and stews, vegetables, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
- Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
- Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
- Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
- To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
- To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
ROASTED PUMPKIN SOUP
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
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