CREAM OF PUMPKIN SOUP
Steps:
- Gather the ingredients.
- In a 4-qt saucepan, saute the onions in butter until transparent.
- Add all the other ingredients, except the cream.
- Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
- Place in a blender and carefully puree until completely smooth.
- Pour back into the saucepan and add the cream.
- Bring back to a gentle simmer, turn off the heat, and adjust the seasoning if necessary.
- Serve in warm bowls, and garnish with pumpkin seeds. Enjoy!
Nutrition Facts : Calories 211 kcal, Carbohydrate 10 g, Cholesterol 55 mg, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, Sodium 389 mg, Fat 18 g, ServingSize Serves 6, UnsaturatedFat 6 g
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
SUPER CREAMY PUMPKIN SOUP
Once you get the hang of chopping up a pumpkin (or the skill of using the can opener) this recipe is just super easy. The prep time is mostly just chopping the silly thing up, so don't let the time scare you. You literally just chop, boil, stir in. Came up with this on a cold, English night when I just wanted come creamy comfort food. Good luck, and let me know what you think.
Provided by MSR5055
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
- Skin carrots, chop, toss inches.
- Follow with red pepper, onion, and chili.
- Boil until very soft (usually about half an hour).
- If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
- Either use hand blender or upright, blend til smooth.
- Add cream, butter, coconut, and garlic.
- Salt and pepper to taste.
- Eat then, simmer for a while, or freeze. It all works with this one.
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.
EASY CREAMY PUMPKIN SOUP
A velvety-smooth pumpkin soup that's perfect for a Thanksgiving day first course. From verybestbaby.com
Provided by LMillerRN
Categories Vegetable
Time 35m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- MELT butter in large saucepan over medium heat.
- Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
- Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
- Reduce heat to low; cook, stirring occasionally, for 15 minutes.
- Stir in pumpkin, evaporated milk and cinnamon.
- Cook, stirring occasionally, for 5 minutes.
- Remove from heat.
- TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.
Nutrition Facts : Calories 233, Fat 15.5, SaturatedFat 9.5, Cholesterol 46.3, Sodium 424.8, Carbohydrate 17, Fiber 0.7, Sugar 3.8, Protein 8
CREAMY PUMPKIN SOUP
Make and share this Creamy Pumpkin Soup recipe from Food.com.
Provided by katii
Categories Onions
Time 20m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a pot over medium heat.
- Add onion, carrot, and ginger; cook until golden, stirring constantly.
- Stir in water, broth, pumpkin, and nutmeg.
- Reduce heat and simmer for 3-5 minute.
- Remove from heat and puree in blender.
- Enjoy!
Nutrition Facts : Calories 94.9, Fat 2.8, SaturatedFat 0.5, Sodium 242.8, Carbohydrate 17.5, Fiber 4.8, Sugar 7.1, Protein 2
More about "super creamy pumpkin soup recipes"
CREAMY PUMPKIN SOUP RECIPE - FOOD & WINE
From foodandwine.com
Ratings 7Category Side Dish, Appetizer
- In a large pot, melt the butter over medium heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the garlic, sugar, cinnamon, pepper, nutmeg and cayenne pepper and cook for 3 minutes. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or large a sauce pan. Serve warm and drizzle with crème fraîche.
CREAMY PUMPKIN SOUP - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
BEST PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP …
From delish.com
PUMPKIN SOUP | RECIPETIN EATS
From recipetineats.com
CREAMY PUMPKIN SOUP RECIPE: HOW TO MAKE CREAMY …
From recipes.timesofindia.com
Cuisine FusionTotal Time 35 minsCategory DinnerCalories 325 per serving
SUPER CREAMY 4 INGREDIENT PUMPKIN SOUP - THE WOODEN SKILLET
From thewoodenskillet.com
ROASTED PUMPKIN SOUP (CREAMY VEGAN RECIPE) - BIANCA ZAPATKA
From biancazapatka.com
PUMPKIN SOUP - CAFE DELITES
From cafedelites.com
CREAMY PUMPKIN SOUP RECIPE
From southernliving.com
CREAMY PUMPKIN SOUP RECIPE (VEGAN) | YOUR SUPER – YOUR SUPER
From yoursuper.com
VEGAN PUMPKIN PASTA - LOVING IT VEGAN
From lovingitvegan.com
TOP 41 EASY CREAMY PUMPKIN SOUP RECIPE RECIPES
From metal.pakasak.com
ROASTED PUMPKIN SOUP RECIPE - EVOLVING TABLE
From evolvingtable.com
CREAMY PUMPKIN SOUP RECIPE (30 MINUTES!) | WHOLESOME …
From wholesomeyum.com
TOP 50 EASY CREAMY PUMPKIN SOUP RECIPE RECIPES
From hp-i.vhfdental.com
THE BEST CREAMY PUMPKIN SOUP RECIPE - STACY LING
From stacyling.com
INSTANT POT CREAMY KABOCHA SOUP - MOCHI MOMMY
From mochimommy.com
EASY CREAMY PUMPKIN SOUP RECIPE - BLONDELISH.COM
From blondelish.com
25 EASY WINTER RECIPES TO BEAT THE WINTER BLUES
From camillestyles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #bisques-cream-soups #lunch #soups-stews #vegetables #asian #easy #european #dinner-party #fall #holiday-event #dietary #low-sodium #seasonal #low-calorie #comfort-food #low-carb #inexpensive #low-in-something #onions #peppers #taste-mood #technique
You'll also love