CINNAMON SPICED PUMPKIN SOUP
Make and share this Cinnamon Spiced Pumpkin Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pumpkin in medium saucepan, covered, in 1 inch of simmering water until tender, about 15 minutes. Drain well.
- Process pumpkin and half and half in food processor or blender.
- Return to saucepan. Stir in brown sugar and spices and heat to just boiling.
- Reduce heat and simmer, uncovered, for 5 minutes. Pour soup into bowls and sprinkle with chives.
Nutrition Facts : Calories 116.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 6.1, Sodium 177.7, Carbohydrate 22.2, Fiber 0.8, Sugar 11.1, Protein 4.3
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
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- In a heavy stock pot, over medium heat, melt the butter. When melted, add the minced shallot and cook till translucent – about 2-3 minutes. Add the chicken broth and the pumpkin puree and mix well with a wooden spoon. Heat until heated through.
- If you have an immersion blender, blend the mixture until the shallots are completely blended/pureed and there are no lumps or strings in the pumpkin. If (like me) you only have a regular blender, pour the mixture into the blender and blend on a medium high speed until smooth and then return to the stock pot and return to medium heat.
- Add the remaining items (except the lemon juice and the garnish) one at a time and mixing well after each addition. It takes some stirring to incorporate the tomato paste and you have to give the bullion cube a few minutes to dissolve – just keep stirring. Adjust heat as needed so that the soup doesn’t boil. Simmer is ok.
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