Super Creamy Pumpkin Soup Food

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.

SUPER CREAMY PUMPKIN SOUP

Steps:

• Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
• Skin carrots, chop, toss inches.
• Follow with red pepper, onion, and chili.
• Boil until very soft (usually about half an hour).
• If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
• Either use hand blender or upright, blend til smooth.
• Add cream, butter, coconut, and garlic.
• Salt and pepper to taste.
• Eat then, simmer for a while, or freeze. It all works with this one.

PUMPKIN SOUP- SUPER EASY FROM A CAN

Steps:

• Very Finely chop onion and saute in a small amount of butter until very soft and starting to caramelize.
• Then add pumpkin, stock, salt, pepper, spices and sweetening to taste.
• Bring to a boil, then reduce heat, leave uncovered and chase the kids, clean the house, etc for one hour (or more)!
• After at least one hour, combine water and flour until thoroughly mixed.
• Increase heat and add to soup, boil until thickened (maybe a couple of minutes) Remove from heat and add cream.
• Enjoy with a good bread.
• Great prepared ahead!
• Cook until cream step, save in frig or freeze, then add cream in right before serving.

CREAMY PUMPKIN SOUP

Steps:

• First, season the cubed chicken with the garlic salt and pepper, set aside.
• In a large pot, melt the butter and olive oil together on medium heat.
• Stir in the minced garlic, onion, seasoned chicken and mushrooms and sautee until the chicken pieces are almost cooked through (about 5-7 mins).
• Then, add in the kielbasa and cook for an additional 2-3 minutes
• Next add in the pumpkin puree, chicken stock,white wine, herbs de provence, ginger, nutmeg and brown sugar and stir together. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
• Add in the heavy cream and cook for another 5-10 minutes.
• Ladle into single serving bowls and enjoy!

EASY CREAMY PUMPKIN SOUP

Steps:

• MELT butter in large saucepan over medium heat.
• Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
• Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
• Reduce heat to low; cook, stirring occasionally, for 15 minutes.
• Stir in pumpkin, evaporated milk and cinnamon.
• Cook, stirring occasionally, for 5 minutes.
• Remove from heat.
• TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.