PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
PUMPKIN GINGER SOUP RECIPE BY TASTY
This dairy-free pumpkin ginger soup is the perfect warming dish to welcome in fall! The slight bite from the jalapeño and Sriracha perfectly balances out the sweetness from the pumpkin. Whip it up this weekend for a cozy day in!
Provided by Rachel Gaewski
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10-15 minutes, until the onions are translucent and softened.
- Add the garlic, ginger, and jalapeño. Sauté for 3-5 minutes, until fragrant and softened.
- Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15-20 minutes, until all of the vegetables are completely broken down.
- While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
- Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
- Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
- Enjoy!
Nutrition Facts : Calories 1178 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 9 grams, Protein 11 grams, Sugar 77 grams
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4.8/5 (5)Category Dinner, SoupServings 8Total Time 1 hr 15 mins
- Heat the chicken stock, pumpkin, salt, onion, thyme, garlic, and pepper in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered for 30 minutes.
- Use a food processor or blender to puree the soup into small batches (1 cup at a time). If you have a handheld blender, you can puree the soup all at one time.
- Return soup to the pan and bring to a boil again. Reduce heat to low and simmer uncovered for another 30 minutes.
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