Spicy Cream Of Pumpkin Soup Food

CREAMY SPICED PUMPKIN SOUP

Steps:

• Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
• Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
• Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

CREAM OF PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

SPICY PUMPKIN SOUP

Steps:

• Heat oil in a 3-qt saucepan.
• Add garlic, chili powder and cumin.
• Stir over medium heat for 1 minute.
• Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
• Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
• Ladle into soup bowls and garnish with cheese and sour cream, if desired.

SPICY CURRY PUMPKIN SOUP

Steps:

• Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
• Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
• Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
• With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
• Garnish with toasted pumpkin seeds and/or sour cream (optional).

SPICY PUMPKIN SOUP

Steps:

• Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
• Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
• Add chilli and coriander. Cook for 1 minute or until fragrant.
• Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
• Set aside for 2 minutes to cool slightly.
• Blend in batches until smooth.
• Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
• To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.

SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS

Steps:

• Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
• Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.