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.
BROWN BUTTER PUMPKIN SOUP WITH SHERRY GASTRIQUE
Another of "Top Chef" winner Stephanie Izard's genius recipes; posting this here so I don't lose it!! Her comments: Pumpkin is a great winter squash for soups. By adding in the brown butter, it brings a nutty richness that is then cut through and balanced by the gastrique.
Provided by Raquel Grinnell
Categories Vegetable
Time 2h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 375° F and set two racks evenly apart. Cut each pumpkin in half horizontally, scoop out the seeds and put them in a small mixing bowl. Scrape out most of the stringy pulp from the pumpkin and discard. . Spread 1/2 teaspoon of butter inside each pumpkin half and then season them with salt and pepper. Place the pumpkin halves cut side-down in a baking dish large enough to hold all four (divide them between two baking dishes if they don't fit in one). Add enough of the water to go ½ inch up each pumpkin half.
- Toss the pumpkin seeds with 1 teaspoon of the olive oil and spread them out on a baking sheet. Transfer the pumpkins and the seeds to the oven. Bake the seeds on the bottom rack for 15 minutes, or until they begin to brown. Remove from the oven, season with salt and set aside.
- Put the pumpkins on the top rack in the oven and bake them for about 45 minutes, or until the skins turn a deep orange and the flesh is tender. Remove from the oven and set aside to cool. When the pumpkins are cool enough to handle, scoop out the flesh and discard the skins. Reserve the pumpkin flesh and baking liquid.
- Heat a Dutch oven or large heavy bottomed saucepot over medium-low heat and add 1 tablespoon olive oil. Add the onion and garlic and sweat for 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat for 15 minutes more. Add the white wine and simmer to reduce almost all of the liquid. Add four cups of chicken stock, reserved liquid and the pumpkin flesh. Bring to a boil, then reduce heat and simmer for an 1 1/2 hours.
- Puree soup with immersion blender. Serve drizzled with gastrique.
Nutrition Facts : Calories 327.5, Fat 24.7, SaturatedFat 13.1, Cholesterol 50.9, Sodium 535.7, Carbohydrate 20.4, Fiber 2, Sugar 14.9, Protein 4.2
SIMPLE PUMPKIN-SHERRY SOUP
Steps:
- Heat the olive oil in a large pot and sauté the garlic, onion and thyme. (You can also add any additional spices from the above list that you might want.) Stir in the pumpkin and sherry, and cook for about 5 minutes while stirring over a medium heat. Let this simmer for about 10 minutes, then serve. Garnish with extra basil leaves and sour cream.
QUICK PUMPKIN SOUP
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 9
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.
VERY SIMPLE PUMPKIN SOUP
Categories Soup/Stew Milk/Cream Mushroom Appetizer Quick & Easy Pumpkin Fall Maple Syrup Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
- A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
PUMPKIN AND CRANBERRY SOUP
This recipe was published in my local paper, and adapted from The "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein. The sherried cranberries are what make the recipe pop. Prep time does not include time to soak the cranberries.
Provided by duonyte
Categories Pumpkin
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Place the cranberries in a glass or ceramic bowl and add sherry. Cover the bowl and let the cranberries soak at least 2 hours or overnight.
- In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
- Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
- Reduce the heat to medium and simmer 30 minutes.
- Remove from heat and puree or blend until creamy.
- Add the cream and the cranberries with the soaking liquid.
- Season with salt and pepper and stir well.
Nutrition Facts : Calories 289.9, Fat 15.2, SaturatedFat 8.8, Cholesterol 47.2, Sodium 315.1, Carbohydrate 31.9, Fiber 2, Sugar 18.4, Protein 6.1
SHORTCUT PUMPKIN SOUP RECIPE BY TASTY
Here's what you need: pumpkin puree, lite coconut milk, chicken stock, salted butter, small shallots, garlic, chicken bouillon, honey, fresh thyme, ground nutmeg, salt, fresh cracked pepper, raw pumpkin seed
Provided by Jacqueline Sotraidis Schell
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
- Cook the pumpkin mixture for 5 minutes, stirring frequently.
- Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
- Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
- Season with salt and pepper as desired.
- Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.
Nutrition Facts : Calories 893 calories, Carbohydrate 60 grams, Fat 71 grams, Fiber 3 grams, Protein 3 grams, Sugar 17 grams
SIMPLE PUMPKIN SOUP
A simple, comforting, and delicious pumpkin squash soup. Drizzle heavy whipping cream over soup and sprinkle finely chopped celery leaves and finely sliced green onion for garnish.
Provided by JULIE in NL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large soup pot over medium-low heat; add olive oil and heat until it starts to smoke. Decrease heat to low and add onion, bacon, celery, garlic, and rosemary to the hot oil. Cover pot with a lid and cook until onion is tender and bacon is cooked through, 3 to 5 minutes.
- Mix squash, carrot, paprika, and cayenne pepper into onion-bacon mixture; return lid and increase heat to medium-low. Cook squash mixture, stirring occasionally, until squash is softened and nearly cooked through, about 20 minutes.
- Pour chicken stock over squash mixture and increase heat to medium-high; cook until squash is cooked through, about 10 minutes more. Remove pot from heat and cool soup slightly, 2 to 3 minutes.
- Blend soup using an immersion blender until smooth; season with salt and pepper. Add more chicken stock for a thinner soup.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 21.7 g, Cholesterol 12 mg, Fat 10 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 3.1 g, Sodium 1960.4 mg, Sugar 6.9 g
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