Pumpkin Vegetable Soup Food

VEGETARIAN PUMPKIN SOUP

Steps:

• Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
• Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
• Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

PUMPKIN VEGETABLE SOUP

Steps:

• Peel onion, garlic and ginger and chop finely.
• Peel vegetables, trim and cut into bite-size pieces.
• Melt butter in a saucepan and sauté onion with garlic and ginger. Add prepared vegetables, sauté briefly, add broth and season with salt and pepper. Let simmer for about 15 minutes over medium heat.
• Remove half of vegetables from the pan. Purée remaining soup with an immersion blender, add vegetables back to the pan and season again with salt, pepper, curry and a pinch of cumin.
• Distribute to bowls and serve garnished with cilantro leaves.

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.

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.

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.

PUMPKIN SOUP

Steps:

• Saute onion and green onion in margarine in large saucepan.
• Saute until soft.
• Mix in flour, salt, pepper and ginger.
• Add first amount of vegetable stock, stirring until boiling and thickened.
• Process in blender to smooth.
• Stir in second amount of vegetable stock, pumpkin and cream.
• Heat through.

CURRIED PUMPKIN-VEGETABLE SOUP

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
• Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
• Bake in preheated oven 40 minutes, until soft but not blackened.
• In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
• Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.