CREAM OF PUMPKIN SOUP
This is my favorite soup! It's warm and comforting on a chilly Fall evening. I adapted it from a recipe I found on another website years ago. Unlike the original recipe, it's made with milk or soy milk instead of heavy cream, so it's healthy and can be dairy-free!
Provided by Kree6528
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in margarine in a medium saucepan until tender.
- Add 1 can chicken broth; stir well.
- Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor.
- Process until smooth.
- Return mixture to saucepan.
- Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
- Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
- Stir in milk or soy milk and heat through.
- Do not boil.
- Ladle into individual soup bowls.
CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP
The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.
Provided by Lori W.
Categories Pumpkin
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.
CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
VEGAN PUMPKIN SOUP
Make the most of pumpkin season in early autumn with this healthy vegan pumpkin soup. Toast the pumpkin seeds and use as a garnish to add texture
Provided by Anna Glover
Categories Lunch, Soup, Starter, Supper
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Peel, deseed and chop the pumpkin into 3cm chunks (reserve the seeds for the relish - see tip). Tip the pumpkin onto a baking tray, drizzle over half the oil, scatter with the allspice and toss well. Season and roast for 30 mins until golden and tender. Meanwhile, toast the coconut flakes for the relish in a dry frying pan over a low heat for a few minutes until lightly golden. Remove from the pan and leave to cool, then stir in the pumpkin seeds, chilli, coriander and lime zest.
- Heat the remaining oil in a large saucepan over a medium heat, and fry the onion for 5 mins until tender but not golden. Add the ginger and garlic and fry for another minute, then tip in 1 litre stock and the miso. Put the roasted pumpkin in the pan, then bring to a simmer. Remove from the heat and blend the soup with a stick blender until smooth. If you prefer a thinner soup, add the remaining stock. Return the soup to a gentle simmer, then season well and stir in the lime juice. Ladle into bowls, and serve topped with a swirl of the soya cream and a sprinkle of the relish.
Nutrition Facts : Calories 256 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein
" CREAM " OF PUMPKIN OR SQUASH SOUP (VEGAN)
The creaminess comes from cashew butter (and banana, too!) From flutternutbutters.com.-slightly altered. So wonderful on a blustery autumn day!
Provided by COOKGIRl
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients except for banana, apple and paprika, in a stock pot. Cover, cook on low-medium heat until vegetables are soft, about 20 minutes.
- Add banana, apple and paprika last 5 minutes of cooking. Heat through. Once heated, puree soup if desired.
- (If using fresh squash, you probably will have to puree the soup using an immersion blender to make the consistency smoother.).
- Just before serving, season soup with salt to taste.
- Garnish with cilantro leaves and pumpkin seeds. Or, if you wish, garnish each serving with a swirl of pesto made with pumpkin seeds. Note: Use any standard pesto recipe, substituting pumpkin seeds. *NOTE: [[However, most pesto recipes do contain cheese-omit the cheese if you wish.]].
Nutrition Facts : Calories 89.3, Fat 0.3, SaturatedFat 0.1, Sodium 8.6, Carbohydrate 22.2, Fiber 2.9, Sugar 8.9, Protein 2.1
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