CREAMY SPICED PUMPKIN SOUP
This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
- Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
- Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g
FIVE-SPICE PUMPKIN SOUP
Even using canned pumpkin puree, this soup is creamy and flavorful and most importantly quick! Garnish with pancetta, chopped fresh herbs, pomegranate seeds, or all three!
Provided by Edible Times
Categories Pumpkin Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
- Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
- Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
- Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.
Nutrition Facts : Calories 209 calories, Carbohydrate 21.3 g, Cholesterol 34.5 mg, Fat 13 g, Fiber 8 g, Protein 6.5 g, SaturatedFat 6.2 g, Sodium 1187.7 mg, Sugar 6 g
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
SPICED PUMPKIN SOUP
Make and share this Spiced Pumpkin Soup recipe from Food.com.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more.
- Add the pumpkin and the apple, mix, and then add the stock.
- Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
- I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor.
- Add the lemon juice and check the seasoning.
- Serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread.
- For vegetarian use vegetable stock.
Nutrition Facts : Calories 180.4, Fat 6.4, SaturatedFat 3.1, Cholesterol 15.2, Sodium 273.5, Carbohydrate 27, Fiber 2.7, Sugar 10.1, Protein 6.8
SPICY PUMPKIN SOUP
A healthy and tasty dish, which is quick and easy to prepare. The hint of spice gives this smooth and silky soup an extra kick. Ingredients given are easily adapted.
Provided by dijoxc
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
- Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
- Add chilli and coriander. Cook for 1 minute or until fragrant.
- Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
- Set aside for 2 minutes to cool slightly.
- Blend in batches until smooth.
- Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
- To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.
More about "spiced pumpkin soup recipes"
SPICY PUMPKIN SOUP RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (3)Category Appetizer, SoupCuisine AmericanCalories 217 per serving
- Remove the stems, slice them into quarters (or eighths), and remove the innards and seeds. Reserve the seeds, if desired. Peel the pumpkin and chop up the pumpkin flesh. The yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin. It's OK if you're off a little. Set them aside for now.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
SPICED PUMPKIN SOUP RECIPE - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
SPICED PUMPKIN SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CREAMY SPICED PUMPKIN SOUP - PERFECT KETO
From perfectketo.com
RECIPE: PUMPKIN SPICE SOUP | WHOLE FOODS MARKET
From wholefoodsmarket.com
SPICED PUMPKIN SOUP RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (9)Author Condé NastServings 8
- Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, then cover and refrigerate.
PUMPKIN RED LENTIL SOUP - RECIPES-FROM-NATURE.COM
From recipes-from-nature.com
SPICED BUTTERNUT-PUMPKIN SOUP RECIPE | MYRECIPES
From myrecipes.com
OPTIONS ADD NUANCE TO SIMPLE, SIMMERING SOUP
From sandiegouniontribune.com
10 BEST SPICED PUMPKIN SOUP WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
SPICED PUMPKIN SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TOP 49 SPICY PUMPKIN SOUP RECIPES
From exnavalcadet.qualitypoolsboulder.com
INDIAN-SPICED PUMPKIN-APPLE SOUP - AMERICAN HEART ASSOCIATION
From recipes.heart.org
BLACK BEAN SOUP RECIPE (EASY & FREEZABLE!) - WHOLESOME YUM
From wholesomeyum.com
SPICED PARSNIP SOUP RECIPE TO ENJOY 'SWEETNESS' OF IN-SEASON VEG
From express.co.uk
THAI SPICED PUMPKIN SOUP - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
SPICED PUMPKIN SOUP - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
SPICY PUMPKIN SOUP RECIPE | SPICY ORGANIC
From spicyorganic.com
MASTER RECIPE FOR HOW TO MAKE A MEDICINAL HERBAL SOUP
From marysnest.com
DELICIOUSLY SPICED PUMPKIN SOUP - THE FOOD NETWORK RECIPES
From thefoodnetworkrecipes.com
SPICED PUMPKIN SOUP RECIPE (VEGAN) - JO'S KITCHEN LARDER
From joskitchenlarder.com
TOP 50 SPICY PUMPKIN SOUP RECIPES - ALHIKMAHFM.DIXIESEWING.COM
From alhikmahfm.dixiesewing.com
CURRY PUMPKIN SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPICED PUMPKIN SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SPICED PUMPKIN SOUP | DREW & COLE
From drewandcole.com
PESTO CHICKEN SANDWICH - PUMPKIN 'N SPICE
From pumpkinnspice.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #lunch #soups-stews #vegetables #easy #european #fall #heirloom-historical #holiday-event #winter #food-processor-blender #stove-top #dutch #dietary #spicy #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #comfort-food #low-carb #inexpensive #healthy-2 #low-in-something #taste-mood #equipment #small-appliance #4-hours-or-less
You'll also love