PUMPKIN AND BUTTERNUT CREAMED SOUP
This is delicious! I make this soup every year at Thanksgiving. I serve this soup in mini halved roasted pumpkins. A blend of squash, cream, spices and sprinkled Asiago cheese is sure to warm your heart and soul...
Provided by Sandis Take
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
- While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 28.4 g, Cholesterol 52.1 mg, Fat 16.6 g, Fiber 3.5 g, Protein 7.3 g, SaturatedFat 10.1 g, Sodium 819.6 mg, Sugar 7 g
PUMPKIN ASIAGO SOUP
This soup is a perfect appetizer course for a fall dinner party. It can be partially prepared 2 days prior to your dinner party. The recipe is from the December 2007 issue of Canadian House and Home Magazine.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, heat olive oil and onion on mdeium high heat. Cook, stirring, until softened, about 5 minutes.
- Gradually stir in chicken stock.
- Add pumpkin puree, cream chili powder, thyme and salt. Bring to a simmer. (The soup may be made up to this point a couple of days ahead, cooled and refrigerated.)
- To finish, bring the soup back to a simmer to heat through. Add more stock or water to thin to a desired consistency. Remove from heat.
- Stir in 1/2 cup grated Asiago just before serving. Ladle into serving bowls and top with a generous grating of Asiago, a sprinkling or chili powder and a sprinkling of orange zest. Serve immediately.
Nutrition Facts : Calories 192.9, Fat 11, SaturatedFat 4.2, Cholesterol 23.8, Sodium 647.1, Carbohydrate 17, Fiber 0.9, Sugar 5.9, Protein 7.6
PUMPKIN, CUMIN AND CHILLI SOUP
This soup will be the star of your fall dinner table when you serve it up using the pumpkin as a bowl. Depending on how spicy you'd like it to be, you can either de-seed the chilli or throw it all in the soup.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the top off the pumpkin and set it aside.
- Later it will be the lid for your pumpkin-pot serving bowl.
- Use your hands to pull out all the strings and seeds in the centre of the pumpkin.
- You can, if you like, save the seeds for roasting.
- Now use a spoon to scoop out as much of the flesh as you can, but be careful not to break through the shell of the pumpkin.
- Remember, you want to use it as a bowl afterwards.
- Roughly chop the pumpkin flesh and then heat the oil or butter in a big pot.
- Throw in the cumin seeds and onion, frying and stirring occasionally until the onion becomes translucent.
- Add the chilli and sugar and stir well, then throw in the hot stock and pumpkin flesh.
- Simmer until the pumpkin is soft enough to purée.
- Add salt to taste and then blitz until smooth.
- Add the cream, if desired, and pour into the pumpkin shell.
- Make patterns on the surface by drizzling over the oil.
- Serve immediately.
THAI PUMPKIN SOUP
Make the most of autumn's harvest with this warming, seasonal soup
Provided by James Martin
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
Nutrition Facts : Calories 192 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium
PUMPKIN AND SAUSAGE SOUP
This is a different type of spicy soup for the fall season or your next Thanksgiving dinner. Works with pumpkin OR sweet potatoes.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Yield 7
Number Of Ingredients 9
Steps:
- Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
- Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
- Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
- In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 31.5 g, Cholesterol 53.3 mg, Fat 20 g, Fiber 3.4 g, Protein 9.8 g, SaturatedFat 9.5 g, Sodium 1735.7 mg, Sugar 24.9 g
PUMPKIN SOUP WITH ASIAN FLAVORS
Make and share this Pumpkin Soup with Asian Flavors recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan.
- Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
- Add the pumpkin and cook, stirring for about 2 minutes.
- Add the water, stock powder, sauce and juice.
- Simmer, covered until the pumpkin is just tender.
- Blend or process half the mixture and then return to the pan.
- Add the coconut cream and the herbs-stir over heat until hot.
Nutrition Facts : Calories 190.6, Fat 14.5, SaturatedFat 11.2, Sodium 256.1, Carbohydrate 16.1, Fiber 1.3, Sugar 3.5, Protein 3.4
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PUMPKIN SAUSAGE SOUP RECIPE - MAE'S MENU
From maesmenu.com
Cuisine AmericanTotal Time 35 minsCategory SoupCalories 244 per serving
- Heat the oil in a large dutch oven over medium-high heat, or until the oil sputters when flicked with water.
- Add the mushrooms and onion and saute for 4-5 minutes, stirring frequently as you cook it, or until the onion is translucent and the mushrooms are expelling their juices.
- Add in the chicken sausage and cook for 4-5 minutes, crumbling as you cook it, or until the meat is cooked through.
- Add pumpkin and broth and bring to a simmer. Reduce heat to medium, cover the soup, and simmer for 20 minutes, stirring every 5 minutes or so to make sure nothing is sticking to the bottom of the pan.
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