Amazing Pumpkin Soup Recipes

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PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH



Pumpkin Soup with Chili Cran-Apple Relish image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 8 first course, 4 entree servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

Steps:

  • Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
  • While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
  • Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

AMAZING PUMPKIN SOUP



Amazing Pumpkin Soup image

This is the most amazing soup I have ever tasted. It is my own recipe, adapted from another pumpkin soup recipe. This recipe is catered to my very, very large family so dial down the servings for a smaller family. Also, it is helpful to add the salt and pepper at the end to taste.

Provided by Sara.dwyer

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 15

Number Of Ingredients 9

12 cups chicken broth (such as Swanson®), divided
2 cups chopped onion
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon dried thyme
2 (29 ounce) cans pumpkin puree (such as Libby's®)
1 cup heavy whipping cream
2 tablespoons salt, or to taste
1 tablespoon ground black pepper, or to taste

Steps:

  • Pour 1 to 2 cups chicken broth in a blender; add onion, garlic, parsley, and thyme. Blend the onion mixture until liquefied; pour into a large stock pot.
  • Pour remaining broth into pot. Stir pumpkin puree into the broth; stir until smooth. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until beginning to thicken, about 45 minutes.
  • Remove pot from heat. Stir cream through the soup; season with salt and pepper.

Nutrition Facts : Calories 111 calories, Carbohydrate 12.6 g, Cholesterol 22.3 mg, Fat 6.7 g, Fiber 3.7 g, Protein 2.3 g, SaturatedFat 4 g, Sodium 1747.1 mg, Sugar 4.9 g

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