Pumpkin Vegetable Soup Quick Easy Food

PUMPKIN VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.

EASY PUMPKIN SOUP

Steps:

• Melt butter in a skillet over medium heat.
• Cook chopped onions until soft and golden brown.
• Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
• Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
• Make sure that the ingredients do not clump but are spread throughout the soup.
• Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
• If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
• Serve warm with pieces of bread if desired.

QUICK PUMPKIN SOUP

Steps:

• Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.

EASY VEGETABLE PUMPKIN SOUP

Steps:

• Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.
• Add garlic, celery, and stir and cook until fragrant.
• Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
• Add vegetable broth, coconut milk, pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
• Add cayenne pepper and salt to taste. Serve

PUMPKIN-VEGETABLE SOUP (QUICK & EASY)

Steps:

• Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
• Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
• Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
• Stir in whipping cream; cook until heated through.

EASY CREAMY PUMPKIN SOUP

Steps:

• MELT butter in large saucepan over medium heat.
• Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
• Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
• Reduce heat to low; cook, stirring occasionally, for 15 minutes.
• Stir in pumpkin, evaporated milk and cinnamon.
• Cook, stirring occasionally, for 5 minutes.
• Remove from heat.
• TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

PUMPKIN AND VEGETABLE SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add carrots, celery, onions and garlic; cook 8 min. or until crisp-tender, stirring occasionally
• Add pumpkin; mix well. Stir in water, vegetable broth and seasonings. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
• Stir in sour cream.

QUICK AND EASY CANNED PUMPKIN SOUP

Steps:

• Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.