PUMPKIN & SWEET POTATO SOUP
This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine.
Provided by Trudy Hobbs
Categories Free Of...
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
- In a large saucepan, melt the butter using a medium heat.
- Leaving the heat setting the same, add the onions and cook for 5 minutes.
- Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
- Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
- Remove from heat and puree in batches in a food processor.
- Place in a clean suacepan, add honey and cinnamon.
- Bring to the boil then remove from heat.
- Add more seasoning if necessary.
- Top with cheese then serve.
- For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
- Simmer for 5 minutes and then serve.
ROASTED PUMPKIN AND SWEET POTATO SOUP
Learn how to make the best Roasted Pumpkin and Sweet Potato Soup! Our healthy soup recipe features ginger, maple syrup, cinnamon spice and parsley.
Provided by Andrew Dobson
Categories Soup
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Slice pumpkin in half and remove seeds. Stab fork into each side of the pumpkin's skin 3-4 times. These holes allow steam to escape when roasting in the oven.
- Slather sweet potatoes and pumpkin halves in vegetable oil. Place pumpkin flesh sided own on the parchment paper.
- Roast pumpkin and sweet potato for 45-50 minutes. You'll known when they are finished baking when you insert a pairing knife into the vegetable flesh and it easily slides in and out.
- Let roast pumpkin and sweet potatoes cool. Once at room temperature scoop the pumpkin away from the skin into a measuring cup. Slice roasted sweet potatoes in half and similarly scoop out the flesh to be measured.
- Melt butter over medium heat in a large dutch oven. Add the onions and cook, stirring occasionally, until soft, approximately 5 minutes.
- Add roasted sweet potato and pumpkin to the onions and stir in chicken broth, salt and pepper. Simmer for 3-5 minutes while stirring.
- Add sliced apple, honey, ginger, maple syrup and spices.
- Using an immersion blender, puree the soup until thick and creamy.
- Slowly stir in room temperature milk then simmer while stirring for 2-3 minutes until desired consistency is reached.
- Use a ladle to pour Roasted Pumpkin and Sweet Potato Soup into bowls. Top with a dollop of sour cream and chopped parsley.
Nutrition Facts : Calories 250 kcal, Carbohydrate 40.4 g, Protein 7.5 g, Fat 7.8 g, SaturatedFat 4.5 g, Cholesterol 19 mg, Sodium 551 mg, Fiber 6.6 g, Sugar 21.6 g, ServingSize 1 serving
PUMPKIN POTATO SOUP
You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
- Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
- Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 23.5 g, Cholesterol 120.5 mg, Fat 38.5 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 23.9 g, Sodium 744.8 mg, Sugar 5.3 g
PUMPKIN, POTATO, AND LEEK SOUP
Make and share this Pumpkin, Potato, and Leek Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 57m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
- In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
- Add the cinnamon and thyme and cook 1 minute longer.
- Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
- Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
- Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
- Cook over low heat until heated through, but do not boil.
- Adjust seasonings and serve garnished with fresh parsley.
Nutrition Facts : Calories 226.5, Fat 13, SaturatedFat 5.3, Cholesterol 22.4, Sodium 363.6, Carbohydrate 23.8, Fiber 2.4, Sugar 3.6, Protein 6.7
CARROT PUMPKIN AND SWEET POTATO SOUP
Creamy Vegan Carrot, pumpkin and sweet potato soup made in instant pot or stove top. Easy to make and so healthy!
Provided by Preethi Venkatram
Categories Main Course Soup
Number Of Ingredients 17
Steps:
- Switch on the saute mode in your instant pot and let it become hot.
- Now add the olive oil, crushed garlic, cumin, bayleaf, turmeric and saute for few minutes until the spices turn fragrant.
- Add the onions and saute until translucent.
- Now add the veggies, paprika, salt, thyme, nutmeg and saute for 2 minutes. (Alternatively you can roast the veggies in the oven for 25 to 30 minutes at 400 F and add the roasted veggies to the instant pot for better flavor)
- Add the veggie stock, cashews and close the lid. Switch off the saute mode.
- Cook in manual / pressure cook mode for 15 minutes. Let the pressure release naturally.
- Open the instant pot and blend everything until nice and creamy using a hand blender. Add more water/ veggie stock if needed.
- Check the seasoning at this stage and adjust salt and pepper as needed. Also add the maple syrup if you wish now. to balance the flavors.
- Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.
- Pre heat the oven to 400 F.
- Add the pumpkin, carrots, sweet potato to a baking tray. Drizzle with olive oil, salt, black pepper to taste and bake for 25 to 30 minutes until tender and roasted.
- (Alternatively, you can saute the veggies in the pan and roast them in the pan)
- Add the oil to a sauce pan and when it becomes hot, add the oil, cumin seeds, bayleaf, garlic, turmeric and saute until the spices turn fragrant.
- Now add the onions and saute until translucent.
- Add the roasted veggies, cashews, veggie stock, salt, paprika, nutmeg, and let it boil for about 15 minutes.
- Blend evrything using a blender until smooth and creamy.
- Adjust salt, pepper to taste. Add maple syrup if you wish to balance the flavors.
- Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.
CREAMY PUMPKIN SOUP
I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. , Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. , Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.
Nutrition Facts : Calories 258 calories, Fat 15g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 621mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.
CARROT, PUMPKIN & SWEET POTATO SOUP
This Sweet Potato Soup is given a tasty, veggie-laden goodness with the addition of carrot and pumpkin. With its smooth texture and sweet flavour undertones, this soup, served with nothing more than a fresh, crusty bread roll is the perfect meal in cooler weather!
Provided by Lucy - Bake Play Smile
Categories Soup
Time 40m
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over medium heat.
- Add the minced garlic and diced onion and sauté for 3 minutes or until the onion is translucent.
- Add the chopped vegetables and liquid vegetable stock. Season with salt and pepper.
- Bring to the boil and then reduce to a simmer for 15-20 minutes, or until the vegetables have softened (and you can easily press a fork through them).
- Cool the soup slightly before using a hand-held blender or a food processor to purée until smooth.
- Reheat the soup before serving.
- Add onion and garlic, chop 4 seconds, Speed 5. Scrape down the sides of the bowl.
- Add butter and cook 4 minutes, 100 degrees, Speed Soft (spoon).
- Add carrot, pumpkin, sweet potato and liquid vegetable stock. Cook with the MC on for 20 minutes, 100 degrees, Speed 1. *Do not exceed the max line at any stage.
- Check if the vegetables are cooked by inserting a fork into the centre - they should be soft and fall apart.
- Allow to cool and then blend for 30 seconds, slowly increasing to Speed 7.
- Reheat the soup before serving (3 minutes, 100 degrees, Speed 2).
Nutrition Facts : Calories 177 kcal, Carbohydrate 30 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 622 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CREAMED POTATO AND PUMPKIN SOUP
This is a delicious version of potato and pumpkin soup. I use Kent (jap) pumpkin which is slightly sweeter than most. It is a hearty soup which can be eaten as a main meal particularly during winter; serve it with warm crusty bread. In fact I only make it during autumn and winter. I use a Bamix to puree the soup in the pot which saves having to scoop it into a blender or food processor.
Provided by Janettes kitchen
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
- Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
- Cover pan and simmer gently for about 40 minutes or until very tender.
- Puree in a blender or food processor and return to a clean pan.
- Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
- Reheat and serve sprinkled generously with coriander or parsley.
- Without the addition of cream this soup may be frozen for up to 3 months.
Nutrition Facts : Calories 292.1, Fat 15.2, SaturatedFat 9, Cholesterol 43.8, Sodium 287.1, Carbohydrate 32.4, Fiber 2.7, Sugar 6.2, Protein 9.3
"CREAMED POTATO AND PUMPKIN SOUP"
Huum... like this Soup cz it is light and rich in vitamins .we always prepare it When there is a family gather so i love it.. memories..with this Soup ;P
Provided by Saritah Cuisiner qualifie'
Categories Soups
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
- 2. Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
- 3. Cover pan and simmer gently for about 40 minutes or until very tender.
- 4. Puree in a blender or food processor and return to a clean pan.
- 5. Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
- 6. Reheat and serve sprinkled generously with coriander or parsley.
- 7. Without the addition of cream this soup may be frozen for up to 3 months.
PUMPKIN SWEET POTATO SOUP (GF, DF, PALEO, WHOLE30)
This Pumpkin Sweet Potato Soup recipe is the perfect fall comfort food. Creamy coconut milk gets paired with cozy fall spices in this warm dish, made even easier by using canned pumpkin instead of fresh. Cook up this healthy meal for lunch or dinner, or serve it at your Thanksgiving table. (gluten free, dairy free, paleo, Whole30)
Provided by Taryn Solie
Categories Soup
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 400 F. Use a sharp knife and cutting board to cut a sweet potato in half lengthwise. Set on a baking sheet with parchment paper and cook for 30-40 mins, until soft all the way through in both halves. Let cool for 10-15 minutes, then peel the skin away and cut the potato into chunks. Set aside.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add in diced onion and 1/8 tsp kosher salt and stir with a wooden spoon, cooking for 3-4 minutes until onion is cooked through and translucent.
- While onion is cooking, measure out the ground cinnamon, ginger, nutmeg, and cloves into a small bowl and stir to combine. Once onion is cooked through, add the spices to the pot. Add in the cut sweet potato and stir together for a minute or two.
- Pour in the canned pumpkin and broth, stirring to combine. Add in the bay leaf then increase to high heat to bring the pot to a boil. Reduce heat to low and let simmer for 15 minutes.
- When the 15 minutes are done, remove the pot from the heat and let cool for 5-10 minutes. Remove the bay leaf then use an immersion blender to combine everything together.
- Add in the full fat coconut milk and continue using the immersion blender until the soup reaches a smooth consistency. Add ground black pepper and more kosher salt until the soup tastes as you like it, starting in 1/2 tsp increments for the salt. Serve with a swirl of additional full fat coconut milk, some freshly cracked pepper, and a sprinkle of pepitas or pecans!
Nutrition Facts : Calories 194 kcal, Carbohydrate 24 g, Protein 3 g, Fat 11 g, SaturatedFat 9 g, Sodium 773 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
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