PUMPKIN SOUP - CLASSIC AND EASY
Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 15m
Number Of Ingredients 7
Steps:
- Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
- Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
- Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Nutrition Facts : ServingSize 561 g, Calories 189 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 723 mg, Fiber 1 g, Sugar 9 g
PUMPKIN VEGETABLE SOUP
This golden-toned soup is wonderfully warming on crisp autumn days. "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. My boys love it that way."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 583mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
CURRIED PUMPKIN-VEGETABLE SOUP
Canned pumpkin, tomatoes and broth become the base for a tasty, colorful soup.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
- Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.
Nutrition Facts : Calories 125, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 1/2 cups, Sodium 400 mg, Sugar 11 g
QUICK PUMPKIN SOUP
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.
EASY VEGETABLE PUMPKIN SOUP
This easy vegetable pumpkin soup is an easy, delicious, and healthy recipe. With the soup only requiring simple pantry ingredients and taking less than 30 minutes to prepare, it is sure to be a family favorite. It is so creamy, filling, and flavorful!
Provided by Michelle Blackwood, RN
Categories Soup
Time 40m
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.
- Add garlic, celery, and stir and cook until fragrant.
- Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
- Add vegetable broth, coconut milk, pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
- Add cayenne pepper and salt to taste. Serve
Nutrition Facts : Calories 235, Carbohydrate 27.1, Fat 12.2, Protein 7.9
PUMPKIN-VEGETABLE SOUP (QUICK & EASY)
This is a recipe for one of those busy nights when you want something hot and hearty! Easy to use ingredients, with minimal chopping! Very satisfying and delicious.
Provided by breezermom
Categories Onions
Time 45m
Yield 11 cups
Number Of Ingredients 13
Steps:
- Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
- Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
- Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
- Stir in whipping cream; cook until heated through.
Nutrition Facts : Calories 226.7, Fat 11.6, SaturatedFat 6.6, Cholesterol 37.2, Sodium 396.9, Carbohydrate 25.4, Fiber 4.3, Sugar 3.5, Protein 6.5
QUICK AND EASY CANNED PUMPKIN SOUP
This canned pumpkin soup is super easy and very yummy.
Provided by APRILGALE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.8 g, Fat 11.6 g, Fiber 6.7 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 720.7 mg, Sugar 8 g
EASY PUMPKIN SOUP
Make and share this Easy Pumpkin Soup recipe from Food.com.
Provided by tomsawyer
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat.
- Cook chopped onions until soft and golden brown.
- Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
- Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
- Make sure that the ingredients do not clump but are spread throughout the soup.
- Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
- If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
- Serve warm with pieces of bread if desired.
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EASY PUMPKIN SOUP RECIPE (READY IN 30 MINUTES!)
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4.7/5 (3)Total Time 30 minsCategory SoupCalories 360 per serving
- To a large Dutch oven or stockpot, add the oil, onions, carrots, and cook over medium-high heat for about 7 to 8 minutes, or until vegetables have softened and are lightly caramelized; stir intermittently.
- Add the pumpkin puree, salt, pepper, ginger, cinnamon, 3 cups of water/stock for thicker soup or 4 cups for a thinner soup (I recommend starting with 3 cups, you can always add more later), stir to combine, bring to a boil, and allow mixture to cook for about 3 to 4 minutes; stir intermittently.
- Transfer about half the mixture to the canister of a high-speed blender, cover, and blend on high power until smooth. Caution – Stop every 10 to 15 seconds to let the steam out. If you don’t know if your blender is capable of blending hot liquids, I recommend waiting until the mixture has cooled down a bit.
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