BRANDY LACED PUMPKIN SOUP
Make and share this Brandy Laced Pumpkin Soup recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).
- Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
- Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)
- Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.
Nutrition Facts : Calories 235.3, Fat 10.6, SaturatedFat 4, Cholesterol 15.8, Sodium 277.6, Carbohydrate 33, Fiber 4.9, Sugar 6.1, Protein 7.2
BRANDY PUMPKIN PIE MILKSHAKES
Brandy adds a distinctive flavor to this pumpkin milkshake that's ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In blender, place ice cream, brandy, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 130 mg, Sugar 25 g, TransFat 1/2 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.
PUMPKIN SOUP
Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a lovely silky texture
Provided by Barney Desmazery
Categories Lunch, Soup, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
- To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
- Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
- Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Nutrition Facts : Calories 317 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Protein 6 grams protein, Sodium 0.54 milligram of sodium
PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
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