PUMPKIN MUSHROOM SOUP
This soup is so good and comforting. I doesn't really taste like pumpkin. It has just the right amount of sweetness. You can use evaporated milk instead of the cream.
Provided by Bellinda
Categories Vegetable
Time 53m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sautée the onions and mushrooms in the butter until soft.
- Sprinkle on the flour and stir.
- Add the honey,salt, pepper, curry and nutmeg.
- Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
- Stir in the cream and heat through, don't boil.
- Taste and reseason!
- Garnish with sourcream and parsley.
Nutrition Facts : Calories 405.3, Fat 29.9, SaturatedFat 18, Cholesterol 96.8, Sodium 938.5, Carbohydrate 28.3, Fiber 5.6, Sugar 12.1, Protein 10.8
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.
CURRIED PUMPKIN AND MUSHROOM SOUP
I had this thick and savoury soup at a dinner party one night. There wasn't a spoonful left by the end of the night!
Provided by Sackville
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
- Add flour and curry powder and blend, stirring for five minutes.
- Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
- Transfer to a blender and purée until smooth.
- Add milk or whipping cream.
- Reheat until hot.
- For Vegetarian use the vegetable stock.
JUDY'S PUMPKIN SOUP
Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks! Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation.
Provided by IAMKC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
- Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 18.5 g, Cholesterol 39.3 mg, Fat 13.2 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 1564.4 mg, Sugar 7.1 g
VERY SIMPLE PUMPKIN SOUP
Categories Soup/Stew Milk/Cream Mushroom Appetizer Quick & Easy Pumpkin Fall Maple Syrup Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
- A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
HARVEST PUMPKIN SOUP
This crowd-friendly, autumnal soup is made with a whole host of root vegetables. One sugar pumpkin is halved and roasted until the flesh is soft, then puréed. It's then cooked with turnips, parsnips, potatoes, and shallots, flavored with fresh thyme leaves and brown sugar, and blended with chicken stock and heavy cream for a comforting meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
- Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
- Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
- Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
- Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.
SAUSAGE PUMPKIN SOUP
Here, autumn spices complement pumpkin and sausage for a unique and comforting soup. Maple syrup imparts just the right amount of sweetness.
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage and onion until sausage is no longer pink; drain. , Transfer to a 4-qt. slow cooker. Add the broth, pumpkin, syrup, pie spice, garlic powder and nutmeg. Cover and cook on low until flavors are blended, 3-4 hours. Stir in milk; heat through. If desired, serve with croutons or crackers.
Nutrition Facts : Calories 250 calories, Fat 14g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 722mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 2g fiber), Protein 8g protein.
BEST CURRIED PUMPKIN SOUP
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.
Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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