Southwestern Pumpkin Soup Food

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SOUTHWESTERN PUMPKIN SOUP



Southwestern Pumpkin Soup image

Southwestern Pumpkin Soup is a velvety smooth soup with all the flavours of the Southwest. And it's dairy-free.

Provided by Colleen Milne

Categories     Soup

Time 1h

Number Of Ingredients 18

olive oil
4 cups fresh ripe tomatoes (cut in half)
kosher salt
2 jalapenos (seeded and cut in half)
1 head garlic (top cut off)
1 onion (diced)
1 tsp dried thyme leaves (or 2 tsp fresh)
1 tsp smoked paprika
1 tsp dried cumin
1/2 tsp dried coriander
1/2 tsp cinnamon
1/4 tsp red pepper flakes
4 cups vegetable stock (sodium-reduced)
1 large potato (peeled & diced)
1 cup pumpkin puree
1 bay leaf
1 lime (juice of)
1 tbsp cilantro leaves (chopped, for garnish (optional))

Steps:

  • Preheat oven to 400°
  • Coat a baking sheet with olive oil
  • Place tomatoes, cut side down, jalapenos, cut side down, and garlic head, cut side up, on the baking sheet. Sprinkle with salt
  • Roast vegetables in the center of the oven for 30 minutes, turning halfway through.
  • In a soup pot or dutch oven, heat 1 tbsp olive oil over high heat.
  • Add the diced onion to the pot and immediately turn heat to low. Cook, stirring occasionally, 10 minutes.
  • Add garlic, thyme, paprika, cumin, coriander, cinnamon & red pepper flakes to the onions and cook, stirring occasionally, 5 minutes,
  • Add vegetable stock, potato, and bay leaf to the pot and turn heat to medium-high. Simmer 15 minutes until potatoes are tender.
  • Add pumpkin puree to the pot
  • Add roasted tomatoes and jalapenos to the pot along with their juices.
  • Squeeze roasted garlic from the garlic head into the pot
  • Bring to a boil and stir until all ingredients are incorporated.
  • Remove from heat. Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender. (Please see post for notes on this)
  • Stir in lime juice. Taste and add salt as needed. Remove bay leaf.
  • Serve hot, garnished with cilantro or parsley

Nutrition Facts : ServingSize 1 g, Calories 99 kcal, Carbohydrate 19 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 58 mg, Fiber 4 g, Sugar 6 g

SOUTHWESTERN PUMPKIN SOUP



Southwestern Pumpkin Soup image

A request recipe from the Watermark Restaurant in Cleveland, printed in the October 2000 issue of Bon Appetit, this is an easy, elegant soup. The cilantro on top makes it! Can be made a day ahead.

Provided by rochsann

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups low sodium chicken broth
1 cup whipping cream
1 (15 ounce) can pumpkin puree
2 1/2 tablespoons dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup packed grated sharp cheddar cheese
1/4 cup chopped fresh cilantro

Steps:

  • Bring broth and whipping cream to boil in heavy medium pot.
  • Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
  • Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
  • Season with salt and pepper.
  • Garnish servings with cheese and cilantro.

Nutrition Facts : Calories 384.1, Fat 30.5, SaturatedFat 18.6, Cholesterol 103.8, Sodium 217.3, Carbohydrate 20.1, Fiber 0.8, Sugar 10.2, Protein 11.3

SOUTHWEST PUMPKIN SOUP



Southwest Pumpkin Soup image

This is a wonderful spicy pumpkin soup (but not overly spicy), that's quick and easy to make and so delicious! A favorite soup to serve throughout the cold weather season and the holidays. Enjoy! From All the Best blog (by Ronda Carman) via In the Country.

Provided by BecR2400

Categories     Pumpkin

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 1/2 cups vegetable stock
1 cup half-and-half
2 (15 ounce) cans pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
grated sharp cheddar cheese
chopped fresh cilantro
avocado, slices
sour cream
toasted pumpkin seeds

Steps:

  • Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
  • Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
  • Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.

Nutrition Facts : Calories 92.2, Fat 4.9, SaturatedFat 3, Cholesterol 14.9, Sodium 22.3, Carbohydrate 11.4, Fiber 0.9, Sugar 2, Protein 2.7

SOUTHWESTERN PUMPKIN SOUP



Southwestern Pumpkin Soup image

Categories     Soup/Stew     Appetizer     Cheddar     Spice     Pumpkin     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (first-course) servings

Number Of Ingredients 10

3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro

Steps:

  • Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

CROCK POT SOUTHWESTERN PUMPKIN SOUP (AKA KORMA SOUP)



Crock Pot Southwestern Pumpkin Soup (Aka Korma Soup) image

Almost ridiculously easy to make, this soup is based on a recipe from "S.O.U.P.S. - Seattle's Own Undeniably Perfect Soups" by Michael Congdon and is my absolute favorite soup. Although it is titled as "southwestern," this soup tastes very much like my favorite Indian dish of Chicken Korma, a mild, flavorful, non-spicy curry. I also use the soup as a baking sauce for chicken breasts, thighs, and cubed tofu - very tasty!

Provided by Julesong

Categories     Vegetable

Time 3h10m

Yield 10 cups

Number Of Ingredients 17

1/4 teaspoon whole cloves
2 teaspoons coriander seeds
1/2 teaspoon green peppercorn
1 teaspoon ground cumin
2 teaspoons dried ancho chile powder
1/8 teaspoon dried chipotle powder
1 teaspoon vietnamese ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon fresh ground nutmeg
4 cups vegetable stock
3/4 cup half-and-half
1 (8 fluid ounce) can evaporated milk
1 (29 ounce) can pumpkin puree
1/2 cup pure maple syrup
1 teaspoon kosher salt
grated cheddar cheese, for garnish
toasted cashews, for garnish

Steps:

  • In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
  • Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.
  • Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
  • Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
  • Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.
  • Add the pumpkin mixture to the liquids in the crock pot, whisking it well to make sure there are no lumps.
  • Cover and let simmer on high for 2 to 3 hours.
  • Garnish servings with grated cheddar cheese and toasted cashew pieces.
  • Many thanks to Michael for creating this wonderful soup! :).

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