Brandy Laced Pumpkin Soup Recipes

PUMPKIN SOUP

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.

BRANDY LACED PUMPKIN SOUP

Steps:

• Preheat oven to 375°F Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).
• Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
• Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)
• Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.

ROASTED PUMPKIN SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
• Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
• Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
• To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.

PUMPKIN SOUP

Steps:

• In a large saucepan, saute onion in butter until tender.
• Remove from heat; stir in flour until smooth.
• Gradually stir in broth, pumpkin, brown sugar, salt, pepper, and nutmeg.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Add cream; cook for 2 minutes or until heated through.

PUMPKIN SOUP

Steps:

• In large heavy saucepan heat olive oil. Add chopped onion, garlic and saute for few minutes. Add pumpkin and chicken stock and bring to the boil.
• Let it simmer on low heat, covered until tender about 35-45 minute.
• Blend the soup with stick mixer until smooth. Stir in light cream. Season with salt and pepper if need it.
• Serve soup with pan fried bacon pieces, fresh herbs and crusty bread.

ZESTY PUMPKIN SOUP

Steps:

• In a large saucepan, melt the butter.
• Saute onion and garlic until soft over medium heat.
• Add curry powder, salt, coriander, and red pepper; cook 1 minute.
• Add broth, simmer uncovered for 15- 20 minutes.
• Stir in pumpkin and half and half; cook 5 minutes.
• Pour into blender and puree until creamy.
• Reheat and serve.

WILLIAMSBURG PUMPKIN SOUP

Steps:

• In saucepan, cook onions in butter until tender.
• Stir in soup, pumpkin, and seasonings.
• Gradually add water.
• Heat; stir occasionally.
• Garnish with parsley.

THE MOST DELICIOUS PUMPKIN SOUP

Steps:

• Peel and chop pumpkin, onion, celery, chicken stock, coriander and cumin in a saucepan.
• Simmer gently for 20-25 minutes or until vegetables are tender.
• Puree until smooth.
• Add milk.
• Heat gently, but do not boil.
• This soup maybe frozen.

" THE BOMB" PUMPKIN SOUP

Steps:

• Melt butter in large, leavy pot over medium-high heat.
• Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. Discard bay leaf.
• Transfer mixture to processor and blend until smooth. Return mixture to pot.
• Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
• Bring soup to simmer.
• Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.
• This is so very yummy!

EASY PUMPKIN SOUP

Steps:

• Melt butter in a skillet over medium heat.
• Cook chopped onions until soft and golden brown.
• Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
• Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
• Make sure that the ingredients do not clump but are spread throughout the soup.
• Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
• If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
• Serve warm with pieces of bread if desired.