Spicy Pumpkin Soup Recipes

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.

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.

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.

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.

Steps:

• Heat oil in a 3-qt saucepan.
• Add garlic, chili powder and cumin.
• Stir over medium heat for 1 minute.
• Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
• Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
• Ladle into soup bowls and garnish with cheese and sour cream, if desired.

Steps:

• Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
• Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
• Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
• With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
• Garnish with toasted pumpkin seeds and/or sour cream (optional).

Steps:

• Peel pumpkin with a sharp knife.
• Remove the seeds.
• Chop the pumpkin flesh roughly.
• Place pumpkin, parsnip, potato, onion, carrot, garlic, ginger, curry powder, chilli and water in a large saucepan.
• Cover and bring to boil.
• Reduce heat and simmer for 30 minutes or until all vegetables are tender and about to fall apart.
• Puree the soup using a hand-held blender in the saucepan.
• Or puree in batches in a blender or food processor.
• Taste and if required, add freshly ground black pepper or extra chilli.
• Serve pumpkin in bowls with a swirl of yoghurt on top or stir yoghurt through soup.
• Note: For dinner with guests, you might want to serve the soup in individual golden nugget pumpkins.
• Drop pumpkins into boiling water and cook for 2 minutes.
• Remove and cut each pumpkin across horizontally at the top to create a lid and a pumpkin bowl.
• Remove the seeds at the core of the pumpkin bowl and pour in the hot soup with a swirl of yoghurt on top.
• Garnish with corriander or mint leaves over the top.

Steps:

• In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

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.

Steps:

• In a large saucepan melt the butter over medium heat; add in the onions, celery dried chili flakes, curry powder and coriander; saute for 3-4 minutes.
• Add in the garlic and saute for another 3-4 minutes.
• Add in the pumpkin puree and 5 cups broth; bring to a boil, stirring to blend well, reduce the heat and simmer for about 20 minutes.
• Cool the soup slightly then (in batches) blend or process the soup until smaooth; return to the pot.
• Heat the soup and then add in the brown sugar; mix to completely combine the sugar.
• Add in the half and half cream and the whipping cream, season with salt and pepper, then cook until heated through.
• Add in cayenne pepper if desired.
• Ladle into bowls, top with croutons or toasted pumpkin seeds.