HEARTY CORN AND PUMPKIN SOUP
A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.
Provided by Elizabeth Kerns VanderEsch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
- Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
- Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
- Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 44.3 g, Cholesterol 7.2 mg, Fat 11.1 g, Fiber 7.3 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 1819.6 mg, Sugar 10.1 g
VEGAN PUMPKIN SOUP WITH CORN AND COCONUT
A delicious plant-based, vegan pumpkin soup with a twist! Perfect for a cold winter night.
Provided by Christina's Creations
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 30m
Yield 9
Number Of Ingredients 15
Steps:
- Combine pumpkin, potatoes, creamed corn, 2 cans cream of coconut, soy milk, nutritional yeast, turmeric, paprika, thyme, cumin, chili powder, salt, and pepper in a large pot. Pour in enough boiling water to cover the vegetables. Bring to a boil over medium-high heat. Reduce heat and simmer until pumpkin and potatoes are soft, 15 to 20 minutes.
- Puree soup using an immersion blender adding 1/2 cup cream of coconut if you want the soup creamier.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 101.1 g, Fat 18.4 g, Fiber 6.3 g, Protein 11.3 g, SaturatedFat 15.8 g, Sodium 397 mg, Sugar 59.6 g
PUMPKIN & CORN SOUP
Have no idea where this recipe came from, but it's been in my files for about 20 years & it makes a comfortingly tasty soup.
Provided by Sydney Mike
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, combine broth, corn & onion.
- Bring to boil, then reduce heat, cover & simmer 20-25 minutes until onion is tender.
- Stir in pumpkin & blend well.
- Cover & simmer 5-10 minutes until thoroughly heated.
- Add half-and-half, salt & pepper.
- Cook & stir until thoroughly heated, but DO NOT BOIL.
Nutrition Facts : Calories 225.7, Fat 6.6, SaturatedFat 2.8, Cholesterol 11.2, Sodium 858.6, Carbohydrate 36, Fiber 4.6, Sugar 6.7, Protein 11
SPICY PUMPKIN & CORN SOUP
A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. - Heather Rorex, Winnemucca, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
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PUMPKIN SOUP WITH PARMESAN POPCORN CRUNCH | LIVE EAT …
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- Pumpkin Soup: Heat oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 5 minutes. Add in the rest of the pumpkin soup ingredients except the yogurt. For a completely smooth soup, use a handheld blender to puree the mixture (or carefully puree in a countertop blender). Stir, cover, and let gently simmer.
- Parmesan Crisps: Preheat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper and form heaping tablespoon-sized mounds of grated parmesan on the sheet. Flatten each mound slightly, then bake for 6 to 8 minutes, or until golden brown. Let cool on the baking sheet until crispy.
- Add Yogurt: Remove soup from heat and allow to cool for 10 minutes, until no longer piping hot. Stir in a spoonful of yogurt. If it curdles, allow soup to cool a bit more. When soup is cool enough, stir in all yogurt.
- Serve: Pop popcorn and lightly coat with EVOO, salt, and pepper. Spoon soup into bowls. Top with parmesan crisps and popcorn.
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