PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
BEST CURRIED PUMPKIN SOUP
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.
Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
PUMPKIN TURKEY SOUP
This is the perfect soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, it's always a crowd pleaser! It's a little spicy, but the sour cream and cheddar balance out the flavors perfectly.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.
- Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.
- Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 20.6 g, Cholesterol 107.8 mg, Fat 28 g, Fiber 4.5 g, Protein 29 g, SaturatedFat 12.7 g, Sodium 1672.8 mg, Sugar 8.6 g
BEEF, PUMPKIN, AND SHIITAKE SOUP
This deceptively simple recipe is inspired by flavors from around the world: from Vietnamese pho to a rustic French stew to the famous oxtail soups from the Caribbean. When the beef chuck or neck bones are fork-tender, you add the vegetables that won't need long to cook. Fresh basil and a splash of fish sauce are not to be skipped-the latter adds an exceptional hint of umami flavor.
Provided by Greg Lofts
Categories Beef Recipes
Time 2h50m
Number Of Ingredients 12
Steps:
- Combine beef and 10 cups water in a pot. Bring to a boil, skimming any foam and impurities from surface. Add half of onion, 2 teaspoons salt, peppercorns, bay leaf, thyme, pumpkin peels, shiitake stems, and cabbage leaf. Gently boil over medium-low heat, partially covered, until meat is falling-off-the-bone tender, about 2 hours. Strain (if you want a clear broth, line a fine-mesh sieve with cheesecloth), reserving broth and beef and discarding remaining solids. Wipe pot clean.
- Return broth and beef to pot. Coarsely chop remaining onion half and transfer to pot, along with pumpkin and mushroom caps. Simmer over low heat until pumpkin is crisp-tender but still holding its shape, about 10 minutes. Stir in cabbage and basil sprig; simmer until cabbage is tender but still vibrant green, about 5 minutes more. Remove and discard basil. Stir in fish sauce and lime juice. Add more salt, fish sauce, and lime to taste, and serve topped with basil leaves.
HAITIAN BEEF AND PUMPKIN SOUP (SOUP JOUMOU)
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?
Provided by Nadege Fleurimond
Categories New Year's Day Soup/Stew Haiti Squash Pumpkin Beef Beef Shank Pasta Chile Pepper Turnip Cabbage Lime Juice Potato Dinner
Yield Serves 10-12
Number Of Ingredients 31
Steps:
- Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
- Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
- Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
- Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20-25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
- Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30-35 minutes.
- Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15-20 minutes more.
- Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
- Do Ahead
- Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
PUMPKIN SOUP WITH TURKEY (OR BEEF)
This is a very nice winter weather soup. It is thick and hearty and you can vary the vegetables depending on your taste. I've added corn to it (in addition to carrot and celery) and really enjoyed it. Onion would probably also be nice. A dash of red pepper flakes could also be nice.
Provided by HocoRuco
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large kettle, brown meat.
- Add salt, pepper, Italian seasoning, and onion soup mix.
- Stir in boiling water, tomato sauce, and soy sauce.
- Cover and simmer 15 minutes.
- Add pumpkin and vegetables.
- Cook 30 minutes.
- Add pasta and simmer an additional 30 minutes, adding more water if necessary.
- Serve with Parmesan cheese.
Nutrition Facts : Calories 384.5, Fat 12.4, SaturatedFat 3.2, Cholesterol 104.4, Sodium 1301.2, Carbohydrate 33.7, Fiber 5.1, Sugar 9.4, Protein 36.2
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