ROASTED PECAN PUMPKIN SOUP
A classic Fall-Winter Pumpkin Soup with creamy and nutty flavors. This soup is a perfect prelude to a Thanksgiving, Christmas or other Holiday Dinner. Canned pumpkin works well...your dinner guests will never guess that the pumpkin isn't fresh!
Provided by GREG IN SAN DIEGO
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
- Transfer mixture to a large saucepan over medium heat.
- Saute with butter until onions are opaque and pecans are light brown -- 5 to 8 minutes.
- Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
- Bring to a simmer.
- Reduce heat to low and simmer, uncovered, for about 20 minutes.
- Stir in cream.
- Pour into pre-heated soup bowls.
- Garnish with parsley sprigs.
- Enjoy!
Nutrition Facts : Calories 181.5, Fat 11.4, SaturatedFat 4, Cholesterol 22, Sodium 865.1, Carbohydrate 14.9, Fiber 2.8, Sugar 6, Protein 6.4
PUMPKIN SOUP WITH PECANS
There are two kinds of pumpkins-those intended for carving jack-o'-lanterns, and those that are usually smaller and rounder, with thick, fleshy skins, which are intended for pumpkin pies. Either kind of pumpkin is suitable for soup, though you may need to drain the jack-o'-lantern's cooked flesh to concentrate the pulp. In the convection oven, you can roast the pumpkin to make pumpkin puree. See the Note below.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a small soup pot over medium heat and add the onion. Cook, stirring, until the onion is tender and translucent, 4 to 6 minutes.
- Add the chicken broth and pumpkin puree and simmer, stirring occasionally, for 10 to 12 minutes. Put the puree in a blender and blend until smooth. Add the nutmeg and salt to taste; stir in the cream. Serve hot or chilled, topped with more cream and toasted pecans.
PUMPKIN PECAN BUTTER
You've had apple butter, now try something even better! Goes well with just about any holiday dinner.
Provided by Felix4067
Categories Fruit
Time 35m
Yield 5 cup jars
Number Of Ingredients 6
Steps:
- Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
- Prepare jars; keep lids hot until ready to fill jars.
- Measure sugar into separate bowl.
- Stir fruit pectin into pumpkin mixture.
- Add butter.
- Bring mixture to a rolling boil on high heat, stirring constantly.
- Quickly stir in sugar.
- Return to rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads; cover with two-piece lids.
- Screw bands tightly; place jars in hot water.
- Boil in water bath for 5 minutes for 8-oz jars.
ROASTED PUMPKIN SOUP
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
PUMPKIN SOUP
Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a lovely silky texture
Provided by Barney Desmazery
Categories Lunch, Soup, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
- To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
- Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
- Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Nutrition Facts : Calories 317 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Protein 6 grams protein, Sodium 0.54 milligram of sodium
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