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
SOUTHWESTERN PUMPKIN SOUP
Southwestern Pumpkin Soup is a velvety smooth soup with all the flavours of the Southwest. And it's dairy-free.
Provided by Colleen Milne
Categories Soup
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 400°
- Coat a baking sheet with olive oil
- Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
- Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
- In a soup pot or dutch oven, heat 1 tbsp olive oil over high heat.
- Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
- Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
- Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
- Add pumpkin puree to the pot
- Add roasted tomatoes and jalapenos to the pot along with their juices.
- Squeeze roasted garlic from the garlic head into the pot
- Bring to a boil and stir until all ingredients are incorporated.
- Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
- Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
- Serve hot, garnished with cilantro or parsley
Nutrition Facts : ServingSize 1 g, Calories 99 kcal, Carbohydrate 19 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 58 mg, Fiber 4 g, Sugar 6 g
SOUTHWESTERN PUMPKIN SOUP
A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead.
Provided by rochsann
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth and whipping cream to boil in heavy medium pot.
- Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
- Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
- Season with salt and pepper.
- Garnish servings with cheese and cilantro.
Nutrition Facts : Calories 384.1, Fat 30.5, SaturatedFat 18.6, Cholesterol 103.8, Sodium 217.3, Carbohydrate 20.1, Fiber 0.8, Sugar 10.2, Protein 11.3
PARTY HIT CREAMY PUMPKIN SOUP
This incredible creamy soup was the surprise favorite at our 2000 Halloween party. Better yet, it's really easy to make - and beautiful, served in its own attractively carved pumpkin-bowl, with a seasonal ribbon tied through the 'hat' to make a handle. This 'definitely' belongs on the holiday table again! If you're going to multiply the recipe but want to serve in one bowl, get a bigger pumpkin rather than more little ones.
Provided by Weavre Cooper
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
- In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 40.3 g, Cholesterol 56.2 mg, Fat 20 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 10.8 g, Sodium 348.6 mg, Sugar 5.9 g
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.
SMOOTH & CREAMY PUMPKIN SOUP
My mother-in-law shared this recipe with me. She doesn't cook anymore, so now I make it for her, and she enjoys eating it as much as I enjoy making it. The pumpkin flavor brings a little Thanksgiving to any meal. -Helen Espinosa, Miami, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- Cut a 4-in. circle around pumpkin stem; remove top and discard. Peel pumpkin; cut in half. Remove strings and seeds; discard seeds or save for roasting. Cut pumpkin into 1-in cubes. Place in a 6-qt. stockpot; add water. , Stir in onion, butter, bouillon, garlic, salt, nutmeg and pepper. Bring to a boil. Reduce heat to medium-low; cook, uncovered, 10-12 minutes or until pumpkin is tender., Add cream; heat through. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with roasted pumpkin seeds and fried sage leaves.
Nutrition Facts : Calories 150 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
CROCK POT SOUTHWESTERN PUMPKIN SOUP (AKA KORMA SOUP)
Almost ridiculously easy to make, this soup is based on a recipe from "S.O.U.P.S. - Seattle's Own Undeniably Perfect Soups" by Michael Congdon and is my absolute favorite soup. Although it is titled as "southwestern," this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry. I also use the soup as a baking sauce for chicken breasts, thighs, and cubed tofu - very tasty!
Provided by Julesong
Categories Vegetable
Time 3h10m
Yield 10 cups
Number Of Ingredients 17
Steps:
- In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
- Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.
- Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
- Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
- Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.
- Add the pumpkin mixture to the liquids in the crock pot, whisking it well to make sure there are no lumps.
- Cover and let simmer on high for 2 to 3 hours.
- Garnish servings with grated cheddar cheese and toasted cashew pieces.
- Many thanks to Michael for creating this wonderful soup! :).
SOUTHWESTERN PUMPKIN SOUP
Categories Soup/Stew Appetizer Cheddar Spice Pumpkin Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
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CREAMY SOUTHWESTERN PUMPKIN SOUP RECIPE | MYRECIPES
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- Melt butter in a Dutch oven over medium heat. Add onion, jalapeño pepper, and garlic; sauté 15 minutes. Add chicken broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).
- Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
- Return to Dutch oven; stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.
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- In a large pot, melt the butter over moderate heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the garlic, jalapeño, chile powder, cumin and cinnamon and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with the salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with the pumpkin seeds, queso fresco and cilantro.
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