JONATHAN EVANS'S PUMPKIN SOUP
Provided by Nancy Arum
Categories soups and stews, appetizer, side dish
Time 20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Steam pumpkin.
- Saute onions and celery in butter until translucent.
- Combine pumpkin pulp and sauteed onions and celery and puree in food processor or electric blender.
- Combine pumpkin puree and milk and heat over low flame. Add salt and pepper.
- Do not allow soup to boil. Serve with freshly grated nutmeg floating atop.
Nutrition Facts : @context http, Calories 949, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 78 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 46 grams, Sodium 1242 milligrams, Sugar 4 grams, TransFat 2 grams
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
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
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