PUMPKIN SOUP WITH ALLSPICE WHIPPED CREAM & FRIED LEEKS
I love this soup because it's my favorite color and the garnishes bump up the fancy factor! It's also totally seasonal-what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?
Yield serves: 4 to 6
Number Of Ingredients 18
Steps:
- Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic and bring to medium-high heat. Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.
- Add the stock, thyme bundle, and bay leaves. Squeeze the orange halves directly into the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 35 to 40 minutes.
- Remove and discard the orange halves, thyme bundle, and bay leaves and use an immersion blender or upright blender to purée the soup (if you're using a regular blender, cool the mixture for about 5 minutes and work in batches). You want the purée to be very smooth and velvety, so purée the crap out of it! If the consistency is too thick, add a bit of water. Taste and adjust the seasoning as needed.
- Heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt.
- Use a hand or stand mixer-or if you're feeling strong, a regular old whisk-to whip the cream and allspice until the cream holds its shape in soft peaks (see page 234).
- Ladle the soup into serving bowls, top with a dollop of the whipped cream, and garnish with the fried leeks.
LEEK AND PUMPKIN SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a heavy casserole. Add the leeks and saute slowly, over low heat, until they are tender but not brown. Stir in the garlic.
- Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor.
- Return the puree to the casserole, add the milk and season to taste with salt and pepper. Reheat before serving. Sprinkle each serving with chives.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 1040 milligrams, Sugar 9 grams, TransFat 0 grams
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
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.
More about "pumpkin soup with allspice whipped cream fried leeks recipes"
PUMPKIN SOUP WITH ALLSPICE WHIPPED CREAM & FRIED …
From facebook.com
Author Rachael Ray ShowViews 14.4K
HOW TO MAKE PUMPKIN SOUP WITH ALLSPICE WHIPPED …
From rachaelrayshow.com
PUMPKIN SOUP RECIPE (WITH CANNED PUMPKIN) | KITCHN
From thekitchn.com
HARVEST PUMPKIN LEEK SOUP RECIPE - LITTLE SPICE JAR
From littlespicejar.com
PUMPKIN SOUP RECIPE WITH ALLSPICE WHIPPED CREAM
From copymethat.com
PUMPKIN-LEEK SOUP RECIPE - REAL SIMPLE
From realsimple.com
PUMPKIN SOUP WITH ALLSPICE WHIPPED CREAM & FRIED …
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Add leeks, carrots, celery, and garlic, season with salt, and cook until vegetables start to soften and are aromatic, 8 to 10 minutes
PUMPKIN SOUP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Tex-MexTotal Time 45 minsCategory SoupsCalories 331 per serving
PUMPKIN SOUP | RECIPETIN EATS
From recipetineats.com
CREAMY PUMPKIN SOUP RECIPE (30 MINUTES!) | WHOLESOME YUM
From wholesomeyum.com
CELEBRITY CHEFS SHARE THEIR FAVORITE THANKSGIVING RECIPES
From foodsided.com
CREAMY PUMPKIN AND LEEK SOUP RECIPE - RECIPES.NET
From recipes.net
ROASTED PUMPKIN SOUP WITH BROWN BUTTER AND THYME RECIPE
From seriouseats.com
THE BEST PUMPKIN SOUP RECIPE | FEASTING AT HOME
From feastingathome.com
ANNE BURRELL'S PUMPKIN SOUP WITH ALLSPICE WHIPPED …
From pinterest.com
You'll also love