Chilled Pumpkin Soup Recipes

CHILLED PUMPKIN SOUP

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.

CHILLED PUMPKIN SOUP

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

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.