SPICY PUMPKIN SOUP RECIPE
This Spicy Pumpkin Soup recipe is satisfying and healthy, bold and rich with southwest flavor. Made silky smooth without cream, my vegan and gluten free pumpkin soup is a comfort to the soul.
Provided by Sommer Collier
Categories dinner Main Main Course Soup
Time 50m
Number Of Ingredients 16
Steps:
- Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
- Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
- Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
- Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
- Serve the soup warm, sprinkled with toasted pepitas and onions.
Nutrition Facts : ServingSize 1 serving, Calories 234 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Sodium 1447 mg, Fiber 7 g, Sugar 11 g
CREAMY SPICED PUMPKIN SOUP
This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
- Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
- Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g
SPICY PUMPKIN SOUP
A thick, hearty, spicy pumpkin soup.
Provided by Cat
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat.
- Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.
- Stir in heavy cream before serving.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 11.9 g, Cholesterol 43.9 mg, Fat 11.7 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 987.1 mg, Sugar 4.8 g
CURRY PUMPKIN SOUP
Quick and easy spiced pumpkin soup made with pumpkin purée, onions, fresh ginger, chicken stock, cream, and a mixture of curry, cumin, and coriander.
Provided by Elise Bauer
Categories Dinner Soup 1-Pot Pumpkin Pumpkin Soup Soup Vegetable Soup Winter Squash
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Purée soup: Turn off the heat and carefully remove the bay leaves. Use an immersion blender to purée the soup.
Nutrition Facts : Calories 167 kcal, Carbohydrate 23 g, Cholesterol 16 mg, Fiber 6 g, Protein 7 g, SaturatedFat 4 g, Sodium 620 mg, Sugar 11 g, Fat 6 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SPICY PUMPKIN SOUP - CARIBBEAN STYLE
This Caribbean Style Pumpkin is the most delicious Spicy Pumpkin Soup. West Indian Pumpkin Soup is both spicy and smoky with the flavor of smoked chicken.
Provided by Chef Mireille
Categories Soup
Number Of Ingredients 11
Steps:
- Boil split peas in a large pot of water with the garlic until soft, about 40 minutes.
- Boil pumpkin in a pot with just enough water to cover, about 3 cups. Add adobo/ buillon or seasoning to pot, if using.
- Cook pumpkin until soft, about 20 minutes after it comes to a boil.
- Using a blender or by hand with a masher, puree pumpkin with the cooking water.
- Add an additional 2 cups of water.
- Add thyme and scotch bonnet and bring to a boil.
- Simmer for 10 minutes until the broth is smooth and homogenous.
- Add the smoked chicken and the cooked split peas.
- Add the potatoes and 1 cup of water.
- Simmer until the potato is cooked, about 15 minutes.
- Add parsley and salt as needed. Stir to combine.
- Remove the Scotch Bonnet pepper if you want to stop the spiciness at this point.
- If the soup has thickened too much with the addition of the potato, add a little more water until it is the perfect thickness for you.
Nutrition Facts : Calories 257 kcal, Carbohydrate 29 g, Protein 17 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 43 mg, Sodium 335 mg, Fiber 13 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
SPICY PUMPKIN SOUP
A healthy and tasty dish, which is quick and easy to prepare. The hint of spice gives this smooth and silky soup an extra kick. Ingredients given are easily adapted.
Provided by dijoxc
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
- Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
- Add chilli and coriander. Cook for 1 minute or until fragrant.
- Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
- Set aside for 2 minutes to cool slightly.
- Blend in batches until smooth.
- Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
- To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.
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- Heat the oven to 200°C/180°C fan/gas 6. In a roasting tin, toss the pumpkin, garlic, shallot, chilli, spices and coriander stalks in a drizzle of oil. Season, cover tightly with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes until the pumpkin is tender and starting to caramelise.
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- Place vegetable stock into a saucepan and bring to the boil. Cut, peel and seed butternut pumpkin and add to stock. Cover saucepan, reduce heat and simmer for 15 minutes until pumpkin is tender. Remove 1 cup of pumpkin mixture. Mash and cool.
- Meanwhile heat olive oil in a small pan and add onion, garlic clove, ginger, cumin, coriander and dried chilli flakes. Cook for 5 minutes until onion is soft. Remove from heat.
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