SPICY COCONUT PUMPKIN SOUP
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Provided by Ramin Ganeshram
Categories Dinner Lunch Soup/Stew Pumpkin Coconut Hot Pepper Cumin Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan Fall Winter
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
- Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
- Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
- Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
- Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.
CURRY PUMPKIN SOUP
Quick and easy spiced pumpkin soup made with pumpkin purée, onions, fresh ginger, chicken stock, cream, and a mixture of curry, cumin, and coriander.
Provided by Elise Bauer
Categories Dinner Soup 1-Pot Pumpkin Pumpkin Soup Soup Vegetable Soup Winter Squash
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Purée soup: Turn off the heat and carefully remove the bay leaves. Use an immersion blender to purée the soup.
Nutrition Facts : Calories 167 kcal, Carbohydrate 23 g, Cholesterol 16 mg, Fiber 6 g, Protein 7 g, SaturatedFat 4 g, Sodium 620 mg, Sugar 11 g, Fat 6 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
HOT-AND-SOUR PUMPKIN SOUP
Provided by Ming Tsai
Categories Soup/Stew Onion Appetizer Lime Pumpkin White Wine Fall Winter Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings, or about 10 cups
Number Of Ingredients 15
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.
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
SPICY PUMPKIN SOUP RECIPE
Steps:
- Remove the stems, slice them into quarters (or eighths), and remove the innards and seeds. Reserve the seeds, if desired. Peel the pumpkin and chop up the pumpkin flesh. The yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin. It's OK if you're off a little. Set them aside for now.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
- Add pumpkin, peppers, onion, celery and garlic. Stir and cook about 5 minutes.
- Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Cook at medium-low heat for 30 minutes to thicken. You can simmer longer if you'd like. I often simmer for 1 hour.
- Process the mixture with an immersion blender, or transfer the soup in batches to a blender or food processor. Process until smooth.
- Stir in the heavy cream.
- Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil.
Nutrition Facts : Calories 217 kcal, Carbohydrate 18 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 179 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SPICY PUMPKIN SOUP
A healthy and tasty dish, which is quick and easy to prepare. The hint of spice gives this smooth and silky soup an extra kick. Ingredients given are easily adapted.
Provided by dijoxc
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
- Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
- Add chilli and coriander. Cook for 1 minute or until fragrant.
- Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
- Set aside for 2 minutes to cool slightly.
- Blend in batches until smooth.
- Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
- To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.
FIVE-SPICE PUMPKIN SOUP
Even using canned pumpkin puree, this soup is creamy and flavorful and most importantly quick! Garnish with pancetta, chopped fresh herbs, pomegranate seeds, or all three!
Provided by Edible Times
Categories Pumpkin Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
- Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
- Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
- Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.
Nutrition Facts : Calories 209 calories, Carbohydrate 21.3 g, Cholesterol 34.5 mg, Fat 13 g, Fiber 8 g, Protein 6.5 g, SaturatedFat 6.2 g, Sodium 1187.7 mg, Sugar 6 g
HOT & SPICY PUMPKIN SOUP
A fast & no-fuss soup that is very filling & extremely low fat. Fits well into any Weight Watchers plan. Can be made with either vegetable or chicken broth. Try the vegetable for a nice change of pace!
Provided by NancysFancies
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, heat enough olive oil to just coat the bottom. Add the onions and garlic & cook until they are softened.
- Mix in the pumpkin, carrots, tomatoes, broth, and spices. Cook for 20-30 minutes on medium-low heat.
- Stir in the fat free half & half before serving.
Nutrition Facts : Calories 65.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.5, Sodium 221.3, Carbohydrate 15.2, Fiber 2.1, Sugar 5.3, Protein 2.6
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