My Pumpkin Soup Food

PUMPKIN SOUP

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!

PUMPKIN SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

MY PUMPKIN SOUP

Steps:

• Put everything into a large pot and cover with water.
• Boil until the pumpkin is soft.
• Do NOT remove any water.
• Using a stab mixer/blender, puree everything until smooth.
• Sprinkle with chopped parsley if desired when serving.

PUMPKIN SOUP

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

PUMPKIN SOUP

Steps:

• Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
• Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
• Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
• Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

ZESTY PUMPKIN SOUP

Steps:

• In a large saucepan, melt the butter.
• Saute onion and garlic until soft over medium heat.
• Add curry powder, salt, coriander, and red pepper; cook 1 minute.
• Add broth, simmer uncovered for 15- 20 minutes.
• Stir in pumpkin and half and half; cook 5 minutes.
• Pour into blender and puree until creamy.
• Reheat and serve.

PUMPKIN SOUP

Steps:

• Mix all ingredients except cheese in saucepan until blended.
• Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
• Serve topped with cheese.

PUMPKIN AND VEGETABLE SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add carrots, celery, onions and garlic; cook 8 min. or until crisp-tender, stirring occasionally
• Add pumpkin; mix well. Stir in water, vegetable broth and seasonings. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
• Stir in sour cream.