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
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
MARIANNE'S PUMPKIN SOUP - AKA KüRBISSUPPE
With a good cooking pumpkin and some simple additions, this soup is great. If you want it more filling, you might just serve bread on the side, or butter/margarine-fried croutons (or oil-fried) Can also be served as a starter for a larger meal.
Provided by Marianne in Switzer
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion - not too finely.
- Cube the pumpkin.
- Cube the potato.
- Mix up the stock.
- Grate the carrots and get the cream out of the fridge.
- Saute the onion in some olive oil or margarine or butter - for a minute or two - add the pumpkin - stir every so often - add the potato and 1/3 of the grated carrots.
- When things start becoming slightly soft, add the stock.
- Add salt and pepper. NOTE - I needed a lot of salt for this to become properly tasty, but don't put too much in now. Wait until the soup is almost finished.
- Let cook for about 30 minutes.
- Turn off the stove and use a stick mixer to roughly puree the ingredients. Personally, I prefer leaving some nice little chunks in the soup for texture.
- Add the cream and the remaining 2/3 of the grated carrots and the chives.
- Stir carefully for a little while until the carrots have become warm, but by far soft. Add salt to taste.
- Serve with bread or add croutons to the soup.
- PS - next time I make this, I think I will add 2-3 cloves of garlic and possibly a bit more onion.
Nutrition Facts : Calories 319.5, Fat 16.2, SaturatedFat 10, Cholesterol 56.6, Sodium 58.1, Carbohydrate 42, Fiber 5.1, Sugar 7.9, Protein 6.2
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
MARIAN'S PUMPKIN SOUP
This is a deliciously different pumpkin soup that tastes like no other with its very special ingredient: peanut butter!
Provided by Marian
Categories Pumpkin Soup
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg, and peanut butter.
- Transfer the soup in batches to a blender or food processor; blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.
Nutrition Facts : Calories 56.2 calories, Carbohydrate 9.2 g, Cholesterol 3.1 mg, Fat 2.2 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 23.5 mg, Sugar 2.3 g
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