PUMPKIN POTATO SOUP
You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
- Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
- Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 23.5 g, Cholesterol 120.5 mg, Fat 38.5 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 23.9 g, Sodium 744.8 mg, Sugar 5.3 g
PUMPKIN & SWEET POTATO SOUP
This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine.
Provided by Trudy Hobbs
Categories Free Of...
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
- In a large saucepan, melt the butter using a medium heat.
- Leaving the heat setting the same, add the onions and cook for 5 minutes.
- Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
- Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
- Remove from heat and puree in batches in a food processor.
- Place in a clean suacepan, add honey and cinnamon.
- Bring to the boil then remove from heat.
- Add more seasoning if necessary.
- Top with cheese then serve.
- For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
- Simmer for 5 minutes and then serve.
CREAMED POTATO AND PUMPKIN SOUP
This is a delicious version of potato and pumpkin soup. I use Kent (jap) pumpkin which is slightly sweeter than most. It is a hearty soup which can be eaten as a main meal particularly during winter; serve it with warm crusty bread. In fact I only make it during autumn and winter. I use a Bamix to puree the soup in the pot which saves having to scoop it into a blender or food processor.
Provided by Janettes kitchen
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
- Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
- Cover pan and simmer gently for about 40 minutes or until very tender.
- Puree in a blender or food processor and return to a clean pan.
- Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
- Reheat and serve sprinkled generously with coriander or parsley.
- Without the addition of cream this soup may be frozen for up to 3 months.
Nutrition Facts : Calories 292.1, Fat 15.2, SaturatedFat 9, Cholesterol 43.8, Sodium 287.1, Carbohydrate 32.4, Fiber 2.7, Sugar 6.2, Protein 9.3
CURRIED PUMPKIN AND SWEET POTATO SOUP
This is good enough for a dinner party though you don't have to wait for company to make this delicious soup. I generally don't care for things made with pumpkin but I love this! I got this from a heart healthy recipe book but I can't remember the name.
Provided by PennyG
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
- add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
- reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
- Puree in food processor or with immersion blender until smooth.
- return to saucepan, if using food processor; stir in milk until blended.
ROASTED PUMPKIN AND SWEET POTATO SOUP
Learn how to make the best Roasted Pumpkin and Sweet Potato Soup! Our healthy soup recipe features ginger, maple syrup, cinnamon spice and parsley.
Provided by Andrew Dobson
Categories Soup
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Slice pumpkin in half and remove seeds. Stab fork into each side of the pumpkin's skin 3-4 times. These holes allow steam to escape when roasting in the oven.
- Slather sweet potatoes and pumpkin halves in vegetable oil. Place pumpkin flesh sided own on the parchment paper.
- Roast pumpkin and sweet potato for 45-50 minutes. You'll known when they are finished baking when you insert a pairing knife into the vegetable flesh and it easily slides in and out.
- Let roast pumpkin and sweet potatoes cool. Once at room temperature scoop the pumpkin away from the skin into a measuring cup. Slice roasted sweet potatoes in half and similarly scoop out the flesh to be measured.
- Melt butter over medium heat in a large dutch oven. Add the onions and cook, stirring occasionally, until soft, approximately 5 minutes.
- Add roasted sweet potato and pumpkin to the onions and stir in chicken broth, salt and pepper. Simmer for 3-5 minutes while stirring.
- Add sliced apple, honey, ginger, maple syrup and spices.
- Using an immersion blender, puree the soup until thick and creamy.
- Slowly stir in room temperature milk then simmer while stirring for 2-3 minutes until desired consistency is reached.
- Use a ladle to pour Roasted Pumpkin and Sweet Potato Soup into bowls. Top with a dollop of sour cream and chopped parsley.
Nutrition Facts : Calories 250 kcal, Carbohydrate 40.4 g, Protein 7.5 g, Fat 7.8 g, SaturatedFat 4.5 g, Cholesterol 19 mg, Sodium 551 mg, Fiber 6.6 g, Sugar 21.6 g, ServingSize 1 serving
SPICY PUMPKIN AND SWEET POTATO SOUP
Oven roasted pumpkins and sweet potatoes with spicy puree and chicken stock for a warming winter treat. You can peel the pumpkin but you don't need to because the skin goes very soft. Garnish with bacon bits, creme fraiche, yogurt or julienned basil leaves.
Provided by Simon Taylor
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
- Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
- Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
- Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
- Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.
- Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 37 g, Fat 5.5 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 282.3 mg, Sugar 9.8 g
PUMPKIN, POTATO, AND LEEK SOUP
Make and share this Pumpkin, Potato, and Leek Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 57m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
- In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
- Add the cinnamon and thyme and cook 1 minute longer.
- Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
- Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
- Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
- Cook over low heat until heated through, but do not boil.
- Adjust seasonings and serve garnished with fresh parsley.
Nutrition Facts : Calories 226.5, Fat 13, SaturatedFat 5.3, Cholesterol 22.4, Sodium 363.6, Carbohydrate 23.8, Fiber 2.4, Sugar 3.6, Protein 6.7
ROASTED PUMPKIN AND SWEET POTATO SOUP
A great soup that is very seasonal, and makes for an excellent presentation. Get ready to serve this and stand back for the ooooohs of admiration.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Slice pumpkin in half and remove the seeds and strings.
- Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
- Use a fork to create vent holes all around the sweet potato.
- Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
- Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
- Remove the pumpkin and sweet potato from the oven and allow to cool.
- Remove the skin from the shallots and dice them finely.
- Heat the vegetable oil in a sautª pan over a medium flame.
- "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
- After 1-2 minutes, remove the cover and foil, and add the curry powder.
- Saute for an additional minute, then remove from heat.
- Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
- Add the curried shallots, the remaining spices, and one cup of the chicken stock.
- Puree until smooth.
- Thin with the remaining chicken stock until the desired consistency is reached.
- Serve hot, garnished with chervil, if desired.
PUMPKIN SWEET POTATO SOUP (GF, DF, PALEO, WHOLE30)
This Pumpkin Sweet Potato Soup recipe is the perfect fall comfort food. Creamy coconut milk gets paired with cozy fall spices in this warm dish, made even easier by using canned pumpkin instead of fresh. Cook up this healthy meal for lunch or dinner, or serve it at your Thanksgiving table. (gluten free, dairy free, paleo, Whole30)
Provided by Taryn Solie
Categories Soup
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 400 F. Use a sharp knife and cutting board to cut a sweet potato in half lengthwise. Set on a baking sheet with parchment paper and cook for 30-40 mins, until soft all the way through in both halves. Let cool for 10-15 minutes, then peel the skin away and cut the potato into chunks. Set aside.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add in diced onion and 1/8 tsp kosher salt and stir with a wooden spoon, cooking for 3-4 minutes until onion is cooked through and translucent.
- While onion is cooking, measure out the ground cinnamon, ginger, nutmeg, and cloves into a small bowl and stir to combine. Once onion is cooked through, add the spices to the pot. Add in the cut sweet potato and stir together for a minute or two.
- Pour in the canned pumpkin and broth, stirring to combine. Add in the bay leaf then increase to high heat to bring the pot to a boil. Reduce heat to low and let simmer for 15 minutes.
- When the 15 minutes are done, remove the pot from the heat and let cool for 5-10 minutes. Remove the bay leaf then use an immersion blender to combine everything together.
- Add in the full fat coconut milk and continue using the immersion blender until the soup reaches a smooth consistency. Add ground black pepper and more kosher salt until the soup tastes as you like it, starting in 1/2 tsp increments for the salt. Serve with a swirl of additional full fat coconut milk, some freshly cracked pepper, and a sprinkle of pepitas or pecans!
Nutrition Facts : Calories 194 kcal, Carbohydrate 24 g, Protein 3 g, Fat 11 g, SaturatedFat 9 g, Sodium 773 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
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