SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
CREAMY ROASTED PUMPKIN SOUP
This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you'd like-see note-but you won't need them for this recipe).
- Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results-working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender's lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
- Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
- Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
Nutrition Facts : Calories 309 calories, Sugar 16.1 g, Sodium 824.6 mg, Fat 21.2 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 31.7 g, Fiber 2.8 g, Protein 4.1 g, Cholesterol 0 mg
PUMPKIN SOUP WITH HONEY AND CLOVES
Make and share this Pumpkin Soup with Honey and Cloves recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in Dutch oven over medium-high heat.
- Add carrots, celery and onion; sauté until tender, about 8 minutes.
- Add pumpkin, 6 cups stock and cloves.
- Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves.
- Purée soup in batches in blender.
- Return to Dutch oven.
- Stir in cream and honey and bring to simmer.
- Season to taste with salt and pepper.
- Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
Nutrition Facts : Calories 203.7, Fat 10.7, SaturatedFat 5.9, Cholesterol 33.4, Sodium 305.8, Carbohydrate 22.4, Fiber 1.5, Sugar 10.5, Protein 6.4
PUMPKIN SOUP WITH HONEY AND CLOVES
Categories Soup/Stew Blender Vegetable Thanksgiving Pumpkin Fall Honey Clove Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.
- Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.)
More about "pumpkin soup with honey and cloves food"
EASY PUMPKIN SOUP FROM CANNED PUMPKIN - SALT & LAVENDER
From saltandlavender.com
4.2/5 (8)Category SoupCuisine AmericanTotal Time 30 mins
- Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns.
- Stir in the pumpkin purée, vegetable broth, and curry powder. Increase the heat and bring it to a boil.
HONEY ROASTED BUTTERNUT PUMPKIN SOUP - DELICIOUS EVERYDAY
From deliciouseveryday.com
5/5 (2)Calories 325 per servingServings 4
- Place the pumpkin in a baking tray and cover with 2 tablespoons of the olive oil, nutmeg, honey, salt, and pepper. Toss to ensure the pumpkin is coated evenly and roast in the oven until the pumpkin is softened and cooked through. Set aside.
- In a large stock pot, heat 1 tablespoon of olive oil over a medium low heat and add the onion, garlic, and celery. Cook until the onion is softened and golden. Reduce the heat, if necessary, to stop the onion burning.
- Add the pumpkin to the pot along with the stock and rosemary. Stir to combine, and then blend with a stick blender until smooth. Alternately, pour the mixture into a blender and blend until smooth.
PUMPKIN SOUP WITH HONEY AND CLOVES RECIPE
From recipeland.com
4.7/5 (7)Total Time 50 minsServings 8Calories 210 per serving
PUMPKIN SOUP RECIPE | SOUP RECIPES | TESCO REAL FOOD
From realfood.tesco.com
4/5 (68)Category StarterCuisine BritishTotal Time 55 mins
PUMPKIN SOUP RECIPES - CDKITCHEN
From cdkitchen.com
10 BEST SPICED PUMPKIN SOUP WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
PUMPKIN SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 61 per servingServings 8
- In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.
- In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.
- Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.
ROASTED PUMPKIN SOUP WITH HONEY TOASTED WALNUTS SPRINKLED ...
From nordicforestfoods.com
Servings 4Estimated Reading Time 2 minsCategory DinnerTotal Time 1 hr 30 mins
- Toast the walnuts on a medium-hot, dry pan for 5 minutes. Add honey and toast for another 1-2 minutes until golden.
- Take out the roasted vegetables and let them cool until you can touch them without burning yourself.
HONEYNUT AND PUMPKIN SOUP WITH ROSEMARY - LE CHEF'S WIFE
From lechefswife.com
Servings 8Total Time 1 hr 10 minsEstimated Reading Time 4 mins
- Drizzle olive oil in a baking dish then place the honeynut squash halves skin down. Drizzle with more olive oil on top and cover with tinfoil. Bake for about 30-40 minutes until flesh is easily removed with a spoon.
- (note: you do not have to roast the squash beforehand – if you prefer to peel the honeynut squash and chop it into small pieces you can absolutely cut out the roasting. I tend to roast because I loathe peeling squash and also I like the slightly sweeter flavor it brings out)
- In a large soup pot, melt the butter on medium heat. Add the rosemary sprig and the chopped onion and garlic. Sautée until the onions become translucent. This step should smell amazing!!
CREAMY PUMPKIN SOUP WITH HONEY - ANNA LEWANDOWSKA ...
From healthyplanbyann.com
Estimated Reading Time 1 min
PUMPKIN SOUP WITH SAGE BROWNED BUTTER - HONEYBUNCH HUNTS
From honeybunchhunts.com
5/5 (2)Total Time 22 minsCategory Plant Based RecipesCalories 149 per serving
PUMPKIN SOUP - MUCH BUTTER
From muchbutter.com
Cuisine AmericanCategory AppetizerServings 8
PUMPKIN CLOVE SOUP WITH SPICED SOUR CREAM AND TOASTED ...
From drgourmet.com
Cholesterol 3mg 1%Sodium 588mg 24%Saturated Fat 1g 7%Total Fat 5g 8%
VEGAN TURMERIC PUMPKIN SOUP WITH TAHINI - E.D.SMITH®
From edsmith.com
Servings 8Total Time 50 mins
ROASTED PUMPKIN AND HONEY SOUP - MUMMIES ON A MISSION
From mummiesonamission.com
Estimated Reading Time 3 mins
ROASTED PUMPKIN SOUP WITH ACACIA HONEY - SAVANNAH BEE COMPANY
From savannahbee.com
Estimated Reading Time 1 min
PUMPKIN SOUP WITH HONEY AND CLOVES - THE DENVER POST
From denverpost.com
Estimated Reading Time 40 secs
BRANDY LACED PUMPKIN SOUP RECIPES
From tfrecipes.com
PUMPKIN SOUP - WHOLESOME ORGANIC, FAIR TRADE SUGAR, HONEY ...
From wholesomesweet.com
PUMPKIN HONEY AND CLOVES SOUP - COOKEATSHARE
From cookeatshare.com
PUMPKIN SOUP WITH HONEY AND CLOVES - BIGOVEN.COM
From bigoven.com
ROASTED PUMPKIN AND HONEY SOUP - NOURISH ME - THE ...
From nourishmeprogram.com
PUMPKIN SOUP WITH HONEY ROASTED CHICKPEAS – ASTOR APIARIES
From astorapiaries.com
HOW TO MAKE PUMPKIN SOUP WITH HONEY AND CLOVES - RECIPES
From mobirecipe.com
PUMPKIN SOUP WITH HONEY AND CLOVES - SIOUX HONEY ...
From siouxhoney.com
CREAMY PUMPKIN SOUP | PLANTERS CANADA
From planterspeanuts.ca
WINTER WARMER 2 - PUMPKIN SOUP WITH HONEY AND CLOVES ...
From majorleaguer.blogspot.com
RECIPE: PUMPKIN SOUP WITH HONEY AND CLOVES - RECIPELINK.COM
From recipelink.com
PUMPKIN SOUP WITH HONEY AND CLOVES | EPICURIOUS | RECIPE ...
From pinterest.com
ASTRAY RECIPES: PUMPKIN SOUP WITH HONEY AND CLOVES
From astray.com
PUMPKIN HARVEST - AISH
From aish.com
ROAST PUMPKIN SOUP INFUSED WITH HONEY AND NUTMEG RECIPE ...
From bhg.com.au
PUMPKIN JAM CLOVES - COOKEATSHARE
From cookeatshare.com
GREEK BAKLAVA MADE OF FILO DOUGH WITH NUTS AND HONEY
From foodtempel.com
BEST SPICES FOR PUMPKIN SOUP RECIPES
From tfrecipes.com
PUMPKIN SOUP WITH HONEY RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
RECIPES - PACIFIC ISLAND FOOD REVOLUTION
From pacificislandfoodrevolution.com
EASY ROAST PUMPKIN SOUP - YUMMLY RECIPES
From ymmlyrecipes.com
SWEET PUMPKIN SOUP WITH APPLES AND HONEY (AND A TOUCH OF ...
From amycotler.com
RECIPE: 4 SWEET AND CREAMY PUMPKIN SOUP RECIPES (REPOST ...
From recipelink.com
PUMPKIN SOUP WITH HONEY AND CLOVES » CULINARY CAFE
From culinarycafe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love