Hot And Sour Pumpkin Soup With Chive Cream Food

PUMPKIN SOUP - CLASSIC AND EASY

Steps:

• Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
• Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
• Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
• Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
• Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

HOT-AND-SOUR PUMPKIN SOUP

Steps:

• Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes.
• Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
• Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.

CURRIED PUMPKIN SOUP WITH CHIVES

Steps:

• Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
• Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
• Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

CREAM OF PUMPKIN SOUP WITH DICED GRUYERE AND BUTTERED CROUTONS

Steps:

• In a small, heavy bottomed soup pot or casserole, melt 2 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until softened and slightly translucent but not browned, about 4 minutes. Add the pumpkin, stock and half-and-half and stir to combine. Season generously with salt and pepper, reduce heat to medium low and cook 30 minutes, stirring occasionally. Remove from the heat, then transfer the mixture to the bowl of a food processor. **Puree for 10 seconds, until very smooth. Pour through a fine strainer into a clean pot. Add 6 tablespoons of butter and stir to combine. In a small skillet, warm 4 tablespoons butter over medium heat until gently bubbling. Add the bread cubes, stir to coat with the butter and saute until golden brown. Transfer croutons using a slotted spoon to a small bowl lined with a paper towel. Raise the heat under the soup to medium high and heat until very hot for several minutes but not boiling, stirring frequently with a whisk to blend the butter and to keep the soup from burning on the bottom. Ladle soup into bowls, sprinkle with diced Gruyere, croutons, chives and rosemary. *Cooks note: Can replace fresh pumpkin with 1 (16-ounce) can of pumpkin puree and reduce the cooking time from 30 to 15 minutes. ** When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.;

QUICK PUMPKIN SOUP

Steps:

• Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.

CHIVE CREAM SOUP

Steps:

• Combine first 6 ingredients in 2-quart saucepan over medium-high heat.
• Bring mixture to a boil, reduce heat, cover and simmer 40 minutes.
• Strain vegetables, reserve cooking liquid.
• Transfer vegetables to food processor, blender, or food mill and puree.
• Return to saucepan with cooking liquid.
• Add dill and nutmeg.
• Bring soup to a simmer over medium-low heat, stirring occasionally.
• Using a whisk, slowly add cream, blending well.
• Taste and adjust seasoning with salt and pepper.
• Garnish each serving with a dollop of sour cream or yogurt and chopped chives.

CREAM OF PUMPKIN SOUP

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.