Pumpkin And Onion Soup Food

PUMPKIN SOUP

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

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-COCONUT SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

ROAST PUMPKIN AND ONION SOUP

Steps:

• Chop pumpkin into chunks and place on baking tray.
• Sprinkle Pumkin with olive oil and honey.
• Shred sage leaves and place on pumlin.
• Roast pumpkin until brown around edges.
• Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
• Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
• Add stock and salt and pepper.
• Simmer for forty minutes over a very low heat.
• Blend soup and pass through a sieve.

PUMPKIN AND ONION SOUP

Steps:

• In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
• While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
• Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
• Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.

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.

PUMPKIN AND ORANGE SOUP

Steps:

• Saute onion g ently in butter in a large saucepan until transparent. Add chunks of pumpkin, stock, juice, zest and sugar.
• Simmer 20-25 minutes until cooked.
• Puree in a food processor or blender or push through a sieve. Return to saucepan, add sliced orange and reheat gently for 10 minutes.
• Freezes well

PUMPKIN SOUP & ONION AND BACON ROLLS

Steps:

• Heat oil in pan add onions, bacon and garlic cook, stirring until onions are soft; stir in thyme.
• Reserve half the bacon mixture for onion and bacon rolls.
• Combine water, stock extra onion, pumpkin and potatoes in pan, simmer covered about 30 minutes or until vegetables are soft.
• Process vegetable mixture in batches until smooth.
• Combine puree with remaining bacon mixture, chives, mustard, stock powder and cream, stir over heat until heated through.
• Serve with onion and bacon rolls.
• ONION & BACON ROLLS.
• Combine yeast, milk sugar in small bowl, cover stand in warm place about 10 minutes until mixture is frothy.
• Sift flour and salt into large bowl, add reserved bacon mixture, yeast mixture and water, mix to soft dough.
• Knead dough on floured board about 5 minutes or until smooth and elastic.
• Place dough in oiled bowl, cover, stand in warm place about 50 minutes or until doubled in size.
• Divide dough in 10 portions.
• Knead each portion until smooth, shape into rolls.
• Place rolls on lightly greased oven trays.
• Cover rolls, stand in warm place about 30 minutes or until doubled in size.
• Brush tops of rolls with a little extra milk, sprinkle with bran.
• Bake rolls in moderate oven about 20 minutes or until lightly browned and sound hollow when tapped.

ASIAN-STYLE PUMPKIN SOUP.

Steps:

• Heat oil in a large saucepan over medium heat.
• Add the onion and cook, stirring for 5 mins or until softened.
• Add the pumpkin and stock and bring to the oil.
• Reduce heat to low.
• Simmer for 25 mins or until tender.
• Using a wand blender or a food processor, puree the pumpkin mixture.
• Return to pan over low heat.
• Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
• Cook, stirring for 2 mins or until combined and heated through.
• Ladle into warmed bowls and top with snow pea spouts and basil.
• Serve.

PUMPKIN SOUP

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.

HARVEST PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
• Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

PUMPKIN SOUP SERVED IN A PUMPKIN (POTAGE AU POTIRON)

Steps:

• Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place.
• In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
• Cover and bring to a boil. Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides. Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.
• Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
• Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth. Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.
• Pour hot soup into pumpkin. Serve from pumpkin, garnishing each serving with one or two reserved toasts.