Chilled Pumpkin Soup Recipes

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CHILLED PUMPKIN SOUP



Chilled Pumpkin Soup image

I make this recipe all the time. The only thing I leave out is the milk. I use the optional orange rind as it adds to the dish. I prefer bay leaves. I don't use any of the garnishes, I just place shredded Parmesan cheese on the top. Middle of step 5 - I use a strainer and pour the excess liquid into a small pan then use my hand wand to puree the mixture but slowly add the excess liquid as my husband prefers a thicker soup then a runny soup. The recipe comes from a book called 'Soups - Quick and Easy' which is published by Parragon

Provided by Chef floWer

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 kg pumpkin
40 g butter or 40 g margarine
1 onion, sliced thinly
1 garlic clove, crushed
3 1/2 cups vegetable stock
1/2 teaspoon ground ginger
1 tablespoon lemon juice
3 -4 orange rind, thinly pared strips (optional)
1 -2 bay leaves or 1 -2 bouquet garni
1 1/4 cups milk
salt and pepper
4 -6 tablespoons plain yogurt or 4 -6 tablespoons fromage frais
chives, snipped

Steps:

  • Peel the pumpkin, remove the seeds and then cut the flesh into 2.5 cm/1 inch cubes.
  • Melt the butter or margarine in a large, heavy-based saucepan. Add the onion & garlic and fry over a low heat until soft but not coloured.
  • Add the pumpkin and toss with the onion for 2-3 minutes.
  • Add the stock and bring to the boil over a medium heat. Season to taste with salt and pepper and add the ginger, lemon juice, strips or orange rind, if using, and bay leaves or bouquet garni. Cover and simmer over a low heat for about 20 minutes, until the pumpkin is tender.
  • Discard the orange rind, if using, and the bay leaves or bouquet garni. Cool the soup slightly, then press through a strainer or process in a food processor until smooth. Pour into a clean saucepan.
  • Add the milk and reheat gently. Adjust the seasoning. Garnish with a swirl of cream, natural yoghurt or fromage frais and snipped chives, and serve.

Nutrition Facts : Calories 152.5, Fat 9.4, SaturatedFat 5.9, Cholesterol 28, Sodium 69.5, Carbohydrate 15.9, Fiber 1.1, Sugar 3.1, Protein 3.9

CHILLED PUMPKIN SOUP



CHILLED PUMPKIN SOUP image

Categories     Soup/Stew     Vegetable     Appetizer     Thanksgiving     Quick & Easy

Yield 14 small servings

Number Of Ingredients 11

1 large can of pumpkin
3 TBS pumpkin pie spice
2-½ TBS frozen apple juice concentrate (granny smith preferable)
1 TBS molasses
1 can of sweetened condensed milk
1 cup plus a bit more of heavy cream
5-7 cups of whole milk maybe more
3 ½ pinches of salt (Kosher salt or sea salt preferred)
Splash of orange juice
Ground ginger
Cinnamon

Steps:

  • Mix ingredients together in large bowl reserving part of the milk for next day. Store in fridge in glass container or stainless not plastic. On day of serving add a generous sprinkle of ground ginger and cinnamon. There ya have it.

CREAM OF PUMPKIN SOUP



Cream of Pumpkin Soup image

A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.

Provided by Thomas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 13

3 tablespoons butter, softened
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g

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