SOUTHWESTERN PUMPKIN SOUP
Categories Soup/Stew Appetizer Cheddar Spice Pumpkin Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
CREAMY SOUTHWESTERN PUMPKIN SOUP
The jalapeno adds a lttle zip but is not overwhelming. I served it at a luncheon I catered and the group raved about the flavor. They asked for the recipe and I believe that is always a sign of success.
Provided by Laurie Richmond
Categories Cream Soups
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Melt butter in a Dutch oven over medium heat. Add onion, jalapeno and garlic; saute 15 minutes. Add chicken broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender. Remove from heat,and let cool slightly (about 5-10 minutes)
- 2. Process potato mixture, pumpkin and cilantro, in batches, in a food processor or blender until smooth.
- 3. Return to Dutch oven; stir in milk and simmer 10 minutes or until fully heated. Garnish with a dollop of sour cream and cilantro if desired.
CROCK POT SOUTHWESTERN PUMPKIN SOUP (AKA KORMA SOUP)
Almost ridiculously easy to make, this soup is based on a recipe from "S.O.U.P.S. - Seattle's Own Undeniably Perfect Soups" by Michael Congdon and is my absolute favorite soup. Although it is titled as "southwestern," this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry. I also use the soup as a baking sauce for chicken breasts, thighs, and cubed tofu - very tasty!
Provided by Julesong
Categories Vegetable
Time 3h10m
Yield 10 cups
Number Of Ingredients 17
Steps:
- In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
- Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.
- Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
- Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
- Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.
- Add the pumpkin mixture to the liquids in the crock pot, whisking it well to make sure there are no lumps.
- Cover and let simmer on high for 2 to 3 hours.
- Garnish servings with grated cheddar cheese and toasted cashew pieces.
- Many thanks to Michael for creating this wonderful soup! :).
SOUTHWESTERN PUMPKIN SOUP
A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead.
Provided by rochsann
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth and whipping cream to boil in heavy medium pot.
- Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
- Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
- Season with salt and pepper.
- Garnish servings with cheese and cilantro.
Nutrition Facts : Calories 384.1, Fat 30.5, SaturatedFat 18.6, Cholesterol 103.8, Sodium 217.3, Carbohydrate 20.1, Fiber 0.8, Sugar 10.2, Protein 11.3
SOUTHWEST PUMPKIN SOUP
This is a wonderful spicy pumpkin soup (but not overly spicy), that's quick and easy to make and so delicious! A favorite soup to serve throughout the cold weather season and the holidays. Enjoy! From All the Best blog (by Ronda Carman) via In the Country.
Provided by BecR2400
Categories Pumpkin
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
- Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.
Nutrition Facts : Calories 92.2, Fat 4.9, SaturatedFat 3, Cholesterol 14.9, Sodium 22.3, Carbohydrate 11.4, Fiber 0.9, Sugar 2, Protein 2.7
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5-INGREDIENT SPICY SOUTHWEST PUMPKIN SOUP RECIPE
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5/5 (7)Total Time 1 hr 20 minsServings 10
- Melt butter in a Dutch oven over medium heat. Add onion, jalapeño pepper, and garlic; sauté 15 minutes. Add chicken broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).
- Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
- Return to Dutch oven; stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.
SPICY SOUTHWEST PUMPKIN SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (11)Total Time 50 minsCategory Dinner, Main, Main Course, SoupCalories 234 per serving
- Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
- Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
- Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
- Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
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#30-minutes-or-less #time-to-make #course #preparation #low-protein #soups-stews #dietary #low-sodium #low-calorie #low-carb #low-in-something
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