PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
HARVEST PUMPKIN & SQUASH SOUP
Turn some of those gourds used for fall decorating into a creamy, tasty meal! This is a thick and hearty soup perfect for a cold winter's night. I like mine topped with a little parmesan cheese and croutons. You could use all chicken stock in this recipe, I just happened to have some vegetable stock in the fridge. The preparation time includes time to peel the gourds and apples.
Provided by BearsFanJeff
Categories Pumpkin
Time 50m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199.9, Fat 12, SaturatedFat 7.1, Cholesterol 42.6, Sodium 392.4, Carbohydrate 22.3, Fiber 2.9, Sugar 8.5, Protein 3.7
ROASTED BUTTERNUT SQUASH SOUP
This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.
Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg
ROASTED SQUASH SOUP
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes.
- While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer.
- Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed.
- To serve, ladle the soup into bowls and sprinkle over the granola.
PUMPKIN/SQUASH SOUP WITH GARLIC AND THYME
This yummy, warming soup is perfect for cold winter days. It has a subtle garlic and thyme flavour and could be jazzed up easily by adding in some cream or serving with a dollop of sour cream and some cilantro or green onions on top. I hope you enjoy! :)
Provided by Lalaloula
Categories Onions
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
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.
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- Heat the butter in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic, and continue to cook until fragrant, about 2 minutes.
- Carefully stir in the pumpkin, stock, maple syrup, salt and thyme. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon. Off the heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
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- Arrange the bread onto a lined baking tray.Sprinkle over the garlic and thyme. Drizzle with the olive oil and season well with salt and pepper.
- In a large heavy based saucepan heat 1tbs olive oil on medium heat.Add onion, garlic, leek, celery rosemary and sage and cook until onion is soft about 5 minutes.
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- Line a flat baking tray with parchment paper and arrange the squash slices. Drizzle with olive oil and sprinkle evenly with sea salt. Top with thyme and place in the oven, middle shelf, for 15 minutes.
- After 15 minutes, remove the tray from the oven and sprinkle garlic and pumpkin seeds over the top. Drizzle with a tablespoon or two of balsamic vinegar, if using, and pop back in the oven for 8-10 minutes. Serve hot or cold.
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GROUND BEEF & PUMPKIN SOUP RECIPE - FAITH FAMILY & BEEF
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- Pull out a stockpot and heat it up over medium-high heat. Once the pot is hot, add the ground beef and the onion. Break the beef up into small pieces, and brown it for 8-10 minutes or until it’s no longer pink.
- Grab your pumpkin puree and add it to the stock pot along with the beef broth, garlic, thyme, and cumin. Give the pot contents a gentle stir until everything is combined. Bring the soup up to a boil, reduce the heat to medium or low, and simmer for 15-20 minutes.
- While the soup simmers, mix the sour cream and half ‘n’ half (or milk) together until they’re smooth.
- Turn the heat off under the stockpot. Serve the soup in bowls topped with the smooth sour cream and a bread stick, if you so choose. Enjoy!
PUMPKIN PASTA IN PARMESAN GARLIC CREAM ... - FAMILYSTYLE FOOD
From familystylefood.com
4.6/5 (85)Total Time 1 hrCategory PastaCalories 837 per serving
- Combine the squash and onion on a large rimmed baking sheet. Toss with the olive oil, 1 teaspoon salt and 10 or 12 grinds of black pepper. Cover the pan with aluminum foil and bake 25 minutes. Remove the foil and stir the squash around with a spatula. Roast 15 minutes more, or until the squash is tender and lightly browned.
- Pour the cream into a saucepan. Drop in the garlic cloves and thyme sprigs and bring to a simmer — lower the heat and watch that it doesn't boil over. Simmer 20 minutes, until the cream is slightly reduced and the garlic is soft. Remove from the heat and steep 10 minutes, then remove the garlic and thyme. Stir in 1/2 teaspoon salt and 1/2 cup of the cheese. Transfer the sauce to a serving bowl with the butter and keep warm.
THAI STYLE PUMPKIN SQUASH SOUP - GARLIC & ZEST
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4.1/5 (11)Category Appetizer, Main CourseCuisine Asian InspiredCalories 228 per serving
- Line a half sheet pan with parchment paper or aluminum foil. Cut the squash in half and scoop out the seeds with a spoon. Discard seeds. Rub 1 tablespoon olive oil over the cut part of the squash and place cut side down on the baking sheet. Roast in the oven for 45-60 minutes or until squash is quite soft.
- While the squash is roasting, heat a medium skillet over medium heat. Add the olive oil and the chopped onion. Cook until the onion is softened and translucent. Add the ginger, cinnamon, allspice, turmeric, coriander, cayenne pepper and kosher salt and cook for a minute, stirring occasionally to bring out the flavors and aromas of the spices.
- Remove the roasted squash from oven and let cool until you can safely handle the squash. Scoop the flesh from each of the squash into a large pot or dutch oven, discarding the skins and stems.
PUMPKIN SOUP WITH ROASTED GARLIC - BELGIAN FOODIE
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5/5 (2)Total Time 1 hr 15 minsCategory SoupCalories 81 per serving
- Preheat oven to 200° C / 400° F. Take one head of garlic with the skins on and wrap it in foil. Put the foil ball on a tray in the oven. Cook about 30 minutes until the garlic is soft and slides out of the skins. Roasting the garlic softens its pungency, rendering the flavor of this addition more subtle.
- Prepare the vegetables: Dice the onions into small pieces. Wash the leeks and slice the white parts into large coin size pieces. With a knife remove the skin of the pumpkin. It is easier if you do this by section. Then cut each section into large cubes.
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- Curried Pumpkin Soup with Spicy Lentil Crisps. What makes this lightly spiced, slightly fruity soup so simple is the fact that the pumpkins are roasted until tender before they are peeled rather than after.
- Southwest Pumpkin Soup. This Southwest-inspired pumpkin soup packs some serious heat and is perfect for a cold day. HD-201402-r-southwest-pumpkin-soup.jpg.
- Pumpkin and Apple Soup. This creamy pumpkin soup recipe calls for sugar pumpkins, small pumpkins with a sweeter flavor than the large, often flavorless, jack-o’-lantern variety.
- Pumpkin Soup with Fideos. Though this dish is vegetarian, cooking the pumpkin with cinnamon and cloves gives the broth an “implied meatiness,” says Michael Solomonov.
- Pumpkin Miso Soup. Vegan pumpkin soup gets an Asian twist with fresh ginger, miso, soy sauce and a seaweed garnish.
- Thai Pumpkin Soup. This Thai-inspired creamy pumpkin soup packs a ton of flavor without too much heat—unless, of course, you opt for the Fresno chile garnish.
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