SPICY PUMPKIN SOUP THAI STYLE
Pumpkin Soup can be horribly bland and taste cloying in your mouth. This Thai Style Spicy Pumpkin Soup is the opposite. Creamy, full of flavour and with a little side kick, it will warm your cockles and fill your tummy with hearty goodness.Not much hands-on time required.
Provided by Phasinee Doddeo
Categories Soup
Time 1h
Number Of Ingredients 25
Steps:
- Slice the lemongrass into 1 inch lengths and slice or chop up everything else
- Feel free to add vegetables from the fridge which are likely to go in the bin. Just chop off then ends, cut out any nasty bits and chop or slice it up and add it to the mix. Don't add vegetables with a lot of carbohydrates such as potatoes or similar root crops - they will turn the stock cloudy.
- I recommend not adding salt or other seasonings though if you do please season very conservatively. Then the stock can be used in any dish which is seasoned later.
- Top up with water level with the top of the vegetables and bring to the boil.
- Simmer for 45 minutes with the lid on the saucepan to reduce evaporation.
- Strain the stock from the vegetables and store in 2 cup freezer bags for up to 3 months in the freezer or use immediately. Storing in smaller bags is much more convenient both from the storage and use point of view.!
- Cut your pumpkin into manageable sized segments and scoop out the stringy central part containing the seeds.
- Cut away the hard outer skin with a knife or a vegetable peeler and cut into pieces about 1 inch or so thick.
- Take a large bowl and part fill with water. Dissolve 2 tablespoons of sea salt into the water and drop in the pumpkin pieces while continuing with the recipe.
- Place the cumin and coriander seeds and black peppercorns into a mortar and grind with a pestle to release the aromas. You can also use a spice mill or electric spice grinder but it is not quite the same.
- Heat your soup pot and roast the ground spices without oil in the dry pan for about 1 minute - until you can start to smell the aroma. Remove from the pot and set aside for a minute.
- Slice or chop the onions. Heat the oil in the bottom of your soup pot and cook until they turn slightly translucent. Add the brown sugar and caramelize. Set aside for a minute.
- Crush the garlic or slice and cook in a little oil for about 1 minute and then add in the red curry paste and stir. Add in a little coconut cream to form a paste.
- Continue to add the coconut cream to thin the paste into a sauce-like consistency, until you have added about half the coconut cream.
- Add back in the caramelized onions and the spices you toasted earlier.
- Add in the vegetable stock, the fish sauce and the honey and bring to a simmer.
- Simmer with the lid on for 30-45 minutes until the pumpkin is soft and yields easily when poked with a fork.
- Taste the soup. You will almost certainly need more salt to adjust. I prefer to add sea salt 1/2 teaspoon at a time about 1 minute apart to avoid over-salting. Stop adding salt a little before you think it is perfect because when blended the taste will change.
- Allow the soup to cool and then blend in small batches to a smooth consistency. If you blend the soup hot take extreme care. At the very least ensure you do not fill the blender more than half full, ensure to cover the entire top with a thick cloth or towel and start blending at the lowest speed and increasing gradually. This is important to avoid scalding which WILL happen if you overfill the blender and do not hold fast the cover safely.
- After blending taste the soup again adding more salt if necessary. If the soup is too spicy then you can temper this a little with more coconut cream which you can also use to make the sauce even more lovely and creamy.
- Pour into bowls and drizzle in coconut cream to make a pretty pattern, gently sprinkle roasted pumpkin seeds on top and finish off with a sprig of parsley.
- Cut up a few slices of fresh bread and butter and enter pumpkin heaven!
Nutrition Facts : ServingSize 8 oz, Calories 649 kcal, Carbohydrate 90 g, Protein 13 g, Fat 33 g, SaturatedFat 23 g, Sodium 1883 mg, Fiber 8 g, Sugar 47 g
CREAMY & SPICY PUMPKIN SOUP RECIPE
Whip up a batch of this Creamy & Spicy Pumpkin Soup recipe for a flavor-rich take on a classic pumpkin soup recipe. Creamy and spicy are a hot match!
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large saucepan on medium heat. Add onions; cook and stir 5 to 7 min. or until crisp-tender.
- Add pumpkin, chicken broth, sugar and red pepper; mix well. Stir in water. Bring to boil. Reduce heat to medium-low.
- Stir in cream cheese; cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 16 g, Fiber 3 g, Sugar 10 g, Protein 2 g
SPICY PUMPKIN SOUP RECIPE
This Spicy Pumpkin Soup recipe is satisfying and healthy, bold and rich with southwest flavor. Made silky smooth without cream, my vegan and gluten free pumpkin soup is a comfort to the soul.
Provided by Sommer Collier
Categories dinner Main Main Course Soup
Time 50m
Number Of Ingredients 16
Steps:
- Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
- Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
- Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
- Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
- Serve the soup warm, sprinkled with toasted pepitas and onions.
Nutrition Facts : ServingSize 1 serving, Calories 234 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Sodium 1447 mg, Fiber 7 g, Sugar 11 g
CREAMY SPICED PUMPKIN SOUP
This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h15m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g
CREAMY ROASTED PUMPKIN SOUP
This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you'd like-see note-but you won't need them for this recipe).
- Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results-working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender's lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
- Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
- Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
Nutrition Facts : Calories 309 calories, Sugar 16.1 g, Sodium 824.6 mg, Fat 21.2 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 31.7 g, Fiber 2.8 g, Protein 4.1 g, Cholesterol 0 mg
SAVORY PUMPKIN BISQUE
This Pumpkin Bisque Soup is savory with surprise smoky flavor from chipotle chili, is creamy and silky with aroma of holiday spices. The rich and silky bisque is perfect starter for a holiday dinner. If you like pumpkin savory like myself, you will love how this bisque recipe transforms pumpkin puree to a very delicious bold-flavor savory soup. Gluten free. Soup is super easy and quick to prepare, needs only 10 minutes prep. Buy good quality pumpkin puree Or roast a pumpkin in advance and keep the puree ready. Rest of the soup comes together in no time.So, let's try some Savory Pumpkin Bisque today!PUMPKIN BISQUEPumpkin Bisque is a silky soup laced with warm spices, creamy and often cheese. It's rich and warming nature will warm you from within. One of the best way to beat cold weather is to hold a bowl of pumpkin bisque in hand, grab favorite chair in house and enjoy.Like other bisque or spiced recipes, this pumpkin bisque also gets better with time and tastes even better the next day. In this time the flavor of spices and smokey chipotle blends well making soup even more appetizing. This is a perfect Make-ahead soup.This savory pumpkin recipe comes together with simple 8 pantry ingredients. (Salt and butter on the house.) If you love stocking pantry with Pumpkin puree, pumpkin spice and have cream and cheese in refrigerator. All you'll need is Chipotle Adobo to make this soup. If you follow my blog, I'm sure you have Chipotle in your pantry by now. :)Note: Chipotle does make soup very spicy. All other creamy ingredients - cream, cheese, pumpkin puree and little honey balance chili flavor nicely. Bisque does have but does get a subtle smokey chipotle-flavor kick. WHAT TO SERVE WITH PUMPKIN BISQUE?I recommend paring soup with a side salad or grilled cheese croutons. Both of these pair well with creamy silky soup.Wish you all happy holiday month!Stay warm and enjoy the season with bowl of this savory Pumpkin Bisque.-Savita x
Provided by Savita
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- Melt butter in a heavy bottom dutch oven. Add minced garlic and onion. Cook on medium heat until onions are soft. 2-3 minutes. Don't let garlic or onion burn.
- Add in minced chipotle, oregano and pumpkin spice. Sauté for 30 seconds to bloom the spices. Now add pumpkin puree. Add water (or vegetable stock, if using) and 1/2 tsp of salt. Mix well so that pumpkin puree is fully mixed with stock. No signs of lumps. Turn heat to medium high. Bring to boil and then simmer on medium heat for 5 more minutes.
- Add honey and apple cider vinegar. Mix well. Turn off heat. Mix in heavy cream while continuously stirring the soup. I use from 1/3 cup to 1/2 cup of heavy cream.
- Return pan to medium-low heat. Simmer until soup thickens. (3-4 minutes) Add cheddar cheese and mix until cheese has melted. Taste and adjust salt/honey. (I end up adding 1/2 tsp more salt.) Ladle into bowls, garnish with fresh chopped parsley. Serve and enjoy!
SPICY PUMPKIN SOUP - CARIBBEAN STYLE
This Caribbean Style Pumpkin is the most delicious Spicy Pumpkin Soup. West Indian Pumpkin Soup is both spicy and smoky with the flavor of smoked chicken.
Provided by Chef Mireille
Categories Soup
Number Of Ingredients 11
Steps:
- Boil split peas in a large pot of water with the garlic until soft, about 40 minutes.
- Boil pumpkin in a pot with just enough water to cover, about 3 cups. Add adobo/ buillon or seasoning to pot, if using.
- Cook pumpkin until soft, about 20 minutes after it comes to a boil.
- Using a blender or by hand with a masher, puree pumpkin with the cooking water.
- Add an additional 2 cups of water.
- Add thyme and scotch bonnet and bring to a boil.
- Simmer for 10 minutes until the broth is smooth and homogenous.
- Add the smoked chicken and the cooked split peas.
- Add the potatoes and 1 cup of water.
- Simmer until the potato is cooked, about 15 minutes.
- Add parsley and salt as needed. Stir to combine.
- Remove the Scotch Bonnet pepper if you want to stop the spiciness at this point.
- If the soup has thickened too much with the addition of the potato, add a little more water until it is the perfect thickness for you.
Nutrition Facts : Calories 257 kcal, Carbohydrate 29 g, Protein 17 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 43 mg, Sodium 335 mg, Fiber 13 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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
SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS
Categories Soup/Stew Dairy Vegetable Thanksgiving Pumpkin Fall Bon Appétit
Yield Serves 14
Number Of Ingredients 10
Steps:
- Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
- Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
- Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.
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- Add the pumpkin puree and the chicken broth. Stir until smooth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
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