CREAMY PUMPKIN GINGER SOUP
Steps:
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.
- Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
- Let cool, and then remove the peel from the pumpkin.
- Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.
- Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.
- Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.
- Puree using an immersion blender until smooth. Add the Greek yogurt and blend.
- Pour into 4 bowls.
- Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 145 kcal, Carbohydrate 16 g, Protein 3.5 g, Fat 8 g, SaturatedFat 2.5 g, Cholesterol 8 mg, Sodium 926 mg, Fiber 3.5 g, Sugar 7.5 g
EASY 5-INGREDIENT PUMPKIN SOUP
This easy pumpkin soup recipe (kabak corbasi) is from Turkey and you need only a handful of ingredients. Serve with a dollop of Greek yogurt and fresh crusty bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
- Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
- Ladle into bowls and serve with a dollop of Greek yogurt.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 18.4 g, Cholesterol 14.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 1227.9 mg, Sugar 6.8 g
PUMPKIN SOUP
Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a lovely silky texture
Provided by Barney Desmazery
Categories Lunch, Soup, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
- To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
- Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
- Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Nutrition Facts : Calories 317 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Protein 6 grams protein, Sodium 0.54 milligram of sodium
CREAMY PUMPKIN SOUP
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Provided by Lidey Heuck
Categories dinner, lunch, soups and stews, vegetables, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
- Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
- Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
- Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
- To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
- To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
PUMPKIN & YOGURT SOUP
This easy to make, pumpkin soup, is subtly flavored with spices and yogurt, it will leave you happy and content. The soup is flavored with warm pungent ground cumin and spicy red pepper flakes. Adding the yogurt results in a creamy texture with a tangy bite. I hope you will enjoy this delicious Turkish soup.
Provided by Baby Kato
Categories Vegetable Soup
Time 1h
Number Of Ingredients 12
Steps:
- 1. Clean, peel and deseed the pumpkin.
- 2. Cut the pumpkin into small pieces.
- 3. Put into a heavy pan the pumpkin chunks, onions and cubed carrots.
- 4. Pour in the stock and olive oil and bring to a boil.
- 5. Reduce the heat, cover the pan and simmer for 30 minutes, until the vegetables are tender.
- 6. Pour the vegetables into a blender and puree, then return to pan.
- 7. With the heat on low, season the soup with salt, pepper, cumin and red pepper flakes, combine well and remove from heat.
- 8. Pour the soup into your serving bowls and then swirl the yogurt into the soup and garnish with sunflower or roasted pumpkin seeds, and a little more red pepper flakes and ground cumin.
- 9. If necessary you may also add a little more salt and pepper, then finish it off with a drizzle or two of extra virgin olive oil.
- 10. Serve with crisp bread and enjoy.
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- Add the spices and cook until fragrant. Stir in the pumpkin and milk, allow to cook just until a low boil and then reduce to a simmer. Cover and simmer for 10-15 minutes.
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