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
Transform fresh pumpkin into a silky Pumpkin Soup recipe from Food Network imbued with fresh sage, cream and apple.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
- Divide soup among 4 soup bowls and serve immediately.
PUMPKIN SOUP
Make and share this Pumpkin Soup recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and green onion in margarine in large saucepan.
- Saute until soft.
- Mix in flour, salt, pepper and ginger.
- Add first amount of vegetable stock, stirring until boiling and thickened.
- Process in blender to smooth.
- Stir in second amount of vegetable stock, pumpkin and cream.
- Heat through.
Nutrition Facts : Calories 141.1, Fat 11.6, SaturatedFat 4, Cholesterol 13.2, Sodium 293.8, Carbohydrate 9.1, Fiber 1.1, Sugar 2.3, Protein 1.9
PUMPKIN SOUP
This easy pumpkin soup recipe is Tummy, creamy, and so velvety-smooth. Make it this fall, for Thanksgiving, or even an easy weeknight dinner.
Categories autumn Thanksgiving comfort food dinner main dish soup
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
- In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste.
- Reheat if you need to, or just go ahead and serve!
FRESH PUMPKIN SOUP BY KERRY SIMON
One of my favorite "star" chef's, this sounds divine. Found it on Food Network. Prep time does not include time to roast the pumpkin
Provided by MarraMamba
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, add roasted pumpkin and cook about 8 to 10 minutes.
- Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender (might need to add broth in the blender). Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
- Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
- Divide soup among 4 soup bowls and serve immediately.
- COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
Nutrition Facts : Calories 352.4, Fat 26.6, SaturatedFat 15.8, Cholesterol 87, Sodium 351.6, Carbohydrate 23.7, Fiber 2.7, Sugar 11, Protein 7.2
DADDY'S PUMPKIN SOUP
At my elementary school, there was a pumpkin patch that the Dads' Club ran to raise money for the school every year. We would be left afterward with about 12 dozen pumpkins. So my dad would search for things to make or do with them. He found this soup, which is now my favorite Halloween tradition.
Provided by aslatoff
Categories Cream Soups
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.4 g, Cholesterol 40.8 mg, Fat 11.6 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 169.5 mg, Sugar 4.8 g
DADDY'S PUMPKIN SOUP
At my elementary school, there was a pumpkin patch that the Dads' Club ran to raise money for the school every year. We would be left afterward with about 12 dozen pumpkins. So my dad would search for things to make or do with them. He found this soup, which is now my favorite Halloween tradition.
Provided by aslatoff
Categories Cream Soups
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.4 g, Cholesterol 40.8 mg, Fat 11.6 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 169.5 mg, Sugar 4.8 g
DADDY'S PUMPKIN SOUP
At my elementary school, there was a pumpkin patch that the Dads' Club ran to raise money for the school every year. We would be left afterward with about 12 dozen pumpkins. So my dad would search for things to make or do with them. He found this soup, which is now my favorite Halloween tradition.
Provided by aslatoff
Categories Cream Soups
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.4 g, Cholesterol 40.8 mg, Fat 11.6 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 169.5 mg, Sugar 4.8 g
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PUMPKIN SOUP RECIPE FOR BABIES, TODDLERS AND KIDS
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Cuisine WorldEstimated Reading Time 3 minsCategory Soup
- Wash, peel and chop pumpkin into cubes. Finely chop onions & garlic. Keep all the other ingredients ready. In a pressure cooker, heat a tbsp of oil and add garlic. Saute them for few seconds. Now add onions. Fry them nicely until translucent.
- Pressure cook everything together for two whistles in medium low flame. Once the pressure is released, open the cooker. Add in pepper powder at this stage.
EASY PUMPKIN SOUP RECIPE WITH CANNED PUMPKIN
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4.1/5 (20)Total Time 1 hrCategory Soup/StewCalories 166 per serving
- Chop onion into 1/4 inch pieces and saute on high in a small amount of butter until very soft and just starting to turn golden.
- Bring to a boil, then reduce heat to medium low. Leave uncovered and relax for 50 minutes while you pretend you're still cooking. (Or cook for 15 minutes if you're really short on time)
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- Heat the chicken stock, pumpkin, salt, onion, thyme, garlic, and pepper in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered for 30 minutes.
- Use a food processor or blender to puree the soup into small batches (1 cup at a time). If you have a handheld blender, you can puree the soup all at one time.
- Return soup to the pan and bring to a boil again. Reduce heat to low and simmer uncovered for another 30 minutes.
ROASTED PUMPKIN SOUP - RAISING GENERATION NOURISHED
From raisinggenerationnourished.com
5/5 (1)Category SoupCuisine AmericanTotal Time 1 hr
- Halve the pumpkins, scoop the seeds out, and roast face down on a large jelly roll pan with a quarter inch of water in the bottom of the pan. Roast at 425 degrees for about 50 minutes.
- While the pumpkins are cooling enough so you can scoop it out, sauté your onion and carrot in 1/3 cup of butter. Put a big pinch of sea salt in there to bring out their juices and sweeten. Cook on medium/high for about 10-15 minutes.
- Add the scooped out pumpkin, bone broth, and all spice and bring to a boil. Reduce to a simmer for about 5 minutes.
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- In a large pot, melt the butter over medium heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the garlic, sugar, cinnamon, pepper, nutmeg and cayenne pepper and cook for 3 minutes. Add the pumpkin puree and broth, stir to incorporate, season with 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 desired consistency. Return the mixture to the pot or large a sauce pan. Serve warm and drizzle with crème fraîche.
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5/5 (9)Total Time 1 hr 55 minsCategory Vegetable SoupCalories 415 per serving
- Melt the butter in a large pot over medium heat. Stir in the onion, and cook until browned. Place the chicken in the pot, and cover with water. Bring to a boil, and cook 45 minutes, until the chicken is cooked and meat is easily removed from the bone.
- Mix the barley and macaroni into the pot. Stir in the cauliflower and broccoli, corn, tomatoes, and tomato sauce. Continue to cook, stirring occasionally, 30 minutes, or until barley is done.
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- Feel blue... Add a punch of piquant flavour by crumbling over some blue cheese. Its creamy texture is perfect for melting into a steaming bowl of soup.
- or just plain cheesy. If you love cheese, but aren't fond of the blue variety, melt a slice of a milder type over some toast. Float smaller slices on the top as an alternative to croutons, or cut larger slices into fingers to dip, like soldiers.
- Make some melba. The crispiness of melba toast makes a great texture contrast with smooth, blended soup. Make your own by cutting very thin slices of your favourite bread and toasting until crisp and golden.
- Stick to veggies... Extra roasted pumpkin or a mix of root vegetables piled on top look great and make this dish more substantial. Try our pepper & honey-roasted roots to bulk out your meal.
- or make it meaty. For true carnivores, a handful of pan fried diced pancetta or black pudding makes the perfect, full-flavoured garnish. Finish off with a few shredded sage leaves to add colour, and compliment the salty, rich taste of the meat.
- Get nutty. Toast a mixture of nuts and seeds in a dry pan until starting to caramelise at the edges then sprinkle over the top of your soup. Hazelnuts, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds or linseeds all work well.
- Zest is best. Top with a quick, homemade gremolata. Take the zest of a lemon and add finely chopped raw garlic and flat leaf parsley for a tangy topping, then sprinkle over the soup just before serving.
- Spice it up. A bowl of piping hot soup makes ideal comfort food, but to make this dish even more warming you can easily add a spicy kick. Add one chopped red chilli and a crushed clove of garlic to the pan when you add the pumpkin.
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