Pumpkin Squash Soup Food

AUTUMN PUMPKIN AND SQUASH SOUP

Steps:

• Preheat oven to 350°F.
• Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
• Bake for 45-60 minutes, or until tender.
• During cooking, add hot water to the pan as needed to prevent from burning.
• While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
• Be careful not to burn the onions.
• Remove the pumpkin and squash from the oven and cool until easy to handle.
• Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
• Add the stock and bring to a simmer.
• Puree the soup in small batches in a blender or food processor, then return it to the pot.
• Add the cream and reheat (do not bring back to boil or simmer).
• If the soup is too thick, add more stock until the desired consistency is reached.
• Season with the salt, sugar substitute, nutmeg and cayenne pepper.

SQUASH SOUP IN PUMPKIN BOWLS

Steps:

• Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
• Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
• Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

WINTER SQUASH SOUP

Steps:

• Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
• Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

HARVEST PUMPKIN & SQUASH SOUP

Steps:

• In a large pot, combine the squash, pumpkin, apple, onion and stock.
• Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
• Transfer the mix into a food processor and blend until smooth. I did this in several batches.
• Pour the processed soup into another pot or crock pot to reheat.
• Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
• Serve hot or the soup can be refrigerated or frozen.

PUMPKIN (SQUASH) SOUP

Steps:

• In a pot, melt the butter and add the butternut squash, potatoes, and salt and black pepper. Saute for a few minutes. Add the vegetable broth, and cook on high heat for about 5 minutes, or until the potatoes and squash are fork tender.
• With a hand blender, puree the squash mixture to the desired consistency, and cook on medium heat for 5 minutes. Add the heavy cream and cook for an additional minute.
• Remove the soup from the heat. Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil. Serve immediately.

PUMPKIN SOUP

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

PUMPKIN SOUP

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.

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
• Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
• Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS

Steps:

• Make soup:
• In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.
• While soup simmers, make pumpkin seeds:
• In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.
• Finish and serve:
• When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.

PUMPKIN (SQUASH), LEEK, BEAN AND BACON SOUP

Steps:

• Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
• Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
• Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
• Add chopped pumpkin and saute for five minutes, stirring frequently.
• Add stock, beans, bacon, tarragon, thyme and chili flakes.
• Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
• Add 1/4 cup parsley.
• Zap the cooked mixture with a stab blender or buzz up in a food processor. Or crush with a potato masher. The choice depends on your consistency preferences.
• Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
• Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).

PUMPKIN AND BUTTERNUT CREAMED SOUP

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.

PUMPKIN/SQUASH SOUP WITH GARLIC AND THYME

Steps:

• If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
• Heat oil in a pot and when ready, add all the veggies and the thyme. Sautee for about 4 minutes or until fragrant and lightly browned.
• Add enough broth to just cover the veggies.
• Simmer on medium heat for about 20 minutes or until veggies are tender.
• Using a hand-held blender puree the soup to your liking.
• Season with salt and pepper to taste.
• Serve with all the trimmings you like. Enjoy!
• NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.