CINNAMON PUMPKIN SOUP
Get cozy with a big bowl of Pumpkin Soup! Made with roasted pumpkin, onions, and warming spices including festive cinnamon, paprika, and cumin. Top with toasted pumpkin seeds and a dollop of sour cream!
Provided by Emily Kemp
Categories Soup
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F/200°F.
- Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.
- Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).
- Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.
- Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon, it should be very easy to scoop out. Add the carrot, pumpkin and onion to the pot.
- Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.
- Turn off the heat then blitz the soup until completely smooth using an immersion blender.
Nutrition Facts : Calories 258 kcal, Carbohydrate 23 g, Protein 6 g, Fat 18 g, SaturatedFat 3 g, Sodium 81 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
ROASTED PUMPKIN SOUP WITH TOASTED PUMPKIN SEEDS
Provided by Niki
Yield 10-12
Number Of Ingredients 18
Steps:
- Coarsely grind whole coriander, peppercorns, and cloves in a spice mill. Combine with the cinnamon in a dry skillet over medium heat and toast while stirring, about 2-3 minutes. Do not over toast.
- Set aside to cool for use in the soup and pumpkin seeds.
- Preheat oven to 300 degrees Fahrenheit.
- Place a quart of water with 1 teaspoon of salt into a pan over high heat.
- Pick the seeds away from the pulp and stringy material. Add the seeds to the water and bring to a boil, simmer for 5 minutes and drain completely. Pat dry.
- Drizzle the seeds with the oil. Season with the salt and toasted spice mixture. Toss to coat and place on a parchment-lined tray.
- Bake and stir occasionally, about 30 minutes.
- Increase the heat to 375 degrees Fahrenheit and cook for 10-12 minutes or until golden brown.
- Preheat oven to 375 degrees Fahrenheit.
- Lightly oil the pumpkin wedges and place skin side up in a roasting pan along with the carrots, onions and celery.
- Bake for about 20-25 minutes and remove all but the pumpkin. Cook the pumpkin another 10-15 minutes or until the pumpkin is tender, cool slightly.
- Place all the roasted vegetables in a blender or food processor and liquefy.
- Heat a heavy bottom soup pot over medium flame and add the vegetable puree, salt and 2 teaspoons of the ground, toasted spice mixture.
- Add enough water to the puree to thin it to the consistency of thick, heavy cream (about 2-3 cups). Bring the soup to a boil and turn down to a simmer for 5 minutes. Serve garnished with a sprinkling of spiced, toasted pumpkin seeds and the optional parsley.
ROASTED PUMPKIN SOUP
Provided by Emeril Lagasse
Categories appetizer
Time 2h10m
Yield 1 1/2 quarts, 6 first-course servings
Number Of Ingredients 15
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.
MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD
Steps:
- Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
- For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.
CREAMY ROASTED PUMPKIN SOUP
Mmmm... all the flavors of fall. This would be a wonderful - and vegetarian - addition to your holiday table.
Provided by crystal rogers
Categories Cream Soups
Time 2h
Number Of Ingredients 13
Steps:
- 1. Cut the pumpkin in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 for about an hour or until tender.
- 2. Whisk curry powder into sour cream and chill. Lightly toast pumpkin seeds.
- 3. When the pumpkin is fully cooked, in a large stock pan melt the butter and saute the onions until very soft.
- 4. Add roasted pumpkin and stock. Puree with a stick blender (or in batches in a blender or processor).
- 5. Add thyme, nutmeg, and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.
- 6. Serve warm in bowls, garnish with a dollop of the curry cream and pumpkin seeds and enjoy.
CREAM OF PUMPKIN SOUP
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
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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