CREAMY SPICED PUMPKIN SOUP
This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h15m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g
PUMPKIN SOUP WITH COCONUT MILK
The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!
Provided by Pip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- Bake in the preheated oven until soft, about 45 minutes.
- While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
- Bake in the preheated oven until soft, 30 to 40 minutes.
- Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
- Puree soup using an immersion blender until smooth.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g
SPICY PUMPKIN & CORN SOUP
A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. - Heather Rorex, Winnemucca, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
EASY CREAMY PUMPKIN SOUP
A velvety-smooth pumpkin soup that's perfect for a Thanksgiving day first course. From verybestbaby.com
Provided by LMillerRN
Categories Vegetable
Time 35m
Yield 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233, Fat 15.5, SaturatedFat 9.5, Cholesterol 46.3, Sodium 424.8, Carbohydrate 17, Fiber 0.7, Sugar 3.8, Protein 8
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