ROASTED PUMPKIN SOUP
Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!
Provided by Craig
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
- Bake in preheated oven 40 minutes, until soft but not blackened.
- In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
- Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g
PUMPKIN SOUP WITH PECANS
There are two kinds of pumpkins-those intended for carving jack-o'-lanterns, and those that are usually smaller and rounder, with thick, fleshy skins, which are intended for pumpkin pies. Either kind of pumpkin is suitable for soup, though you may need to drain the jack-o'-lantern's cooked flesh to concentrate the pulp. In the convection oven, you can roast the pumpkin to make pumpkin puree. See the Note below.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a small soup pot over medium heat and add the onion. Cook, stirring, until the onion is tender and translucent, 4 to 6 minutes.
- Add the chicken broth and pumpkin puree and simmer, stirring occasionally, for 10 to 12 minutes. Put the puree in a blender and blend until smooth. Add the nutmeg and salt to taste; stir in the cream. Serve hot or chilled, topped with more cream and toasted pecans.
ROASTED PUMPKIN SOUP
Make and share this Roasted Pumpkin Soup recipe from Food.com.
Provided by shmeks02
Categories < 60 Mins
Time 45m
Yield 4 cups, 4 serving(s)
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.
Nutrition Facts : Calories 335.2, Fat 27.4, SaturatedFat 3.9, Sodium 5.7, Carbohydrate 23.8, Fiber 2.3, Sugar 5.6, Protein 3.7
ROASTED PECAN PUMPKIN SOUP
A classic Fall-Winter Pumpkin Soup with creamy and nutty flavors. This soup is a perfect prelude to a Thanksgiving, Christmas or other Holiday Dinner. Canned pumpkin works well...your dinner guests will never guess that the pumpkin isn't fresh!
Provided by GREG IN SAN DIEGO
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
- Transfer mixture to a large saucepan over medium heat.
- Saute with butter until onions are opaque and pecans are light brown -- 5 to 8 minutes.
- Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
- Bring to a simmer.
- Reduce heat to low and simmer, uncovered, for about 20 minutes.
- Stir in cream.
- Pour into pre-heated soup bowls.
- Garnish with parsley sprigs.
- Enjoy!
Nutrition Facts : Calories 181.5, Fat 11.4, SaturatedFat 4, Cholesterol 22, Sodium 865.1, Carbohydrate 14.9, Fiber 2.8, Sugar 6, Protein 6.4
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