Chilled Pumpkin Soup Recipes

CHILLED PUMPKIN SOUP

Chilled Pumpkin Soup image

I make this recipe all the time. The only thing I leave out is the milk. I use the optional orange rind as it adds to the dish. I prefer bay leaves. I don't use any of the garnishes, I just place shredded Parmesan cheese on the top. Middle of step 5 - I use a strainer and pour the excess liquid into a small pan then use my hand wand to puree the mixture but slowly add the excess liquid as my husband prefers a thicker soup then a runny soup. The recipe comes from a book called 'Soups - Quick and Easy' which is published by Parragon

Provided by Chef floWer

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 kg pumpkin
40 g butter or 40 g margarine
1 onion, sliced thinly
1 garlic clove, crushed
3 1/2 cups vegetable stock
1/2 teaspoon ground ginger
1 tablespoon lemon juice
3 -4 orange rind, thinly pared strips (optional)
1 -2 bay leaves or 1 -2 bouquet garni
1 1/4 cups milk
salt and pepper
4 -6 tablespoons plain yogurt or 4 -6 tablespoons fromage frais
chives, snipped

Steps:

Peel the pumpkin, remove the seeds and then cut the flesh into 2.5 cm/1 inch cubes.
Melt the butter or margarine in a large, heavy-based saucepan. Add the onion & garlic and fry over a low heat until soft but not coloured.
Add the pumpkin and toss with the onion for 2-3 minutes.
Add the stock and bring to the boil over a medium heat. Season to taste with salt and pepper and add the ginger, lemon juice, strips or orange rind, if using, and bay leaves or bouquet garni. Cover and simmer over a low heat for about 20 minutes, until the pumpkin is tender.
Discard the orange rind, if using, and the bay leaves or bouquet garni. Cool the soup slightly, then press through a strainer or process in a food processor until smooth. Pour into a clean saucepan.
Add the milk and reheat gently. Adjust the seasoning. Garnish with a swirl of cream, natural yoghurt or fromage frais and snipped chives, and serve.

Nutrition Facts : Calories 152.5, Fat 9.4, SaturatedFat 5.9, Cholesterol 28, Sodium 69.5, Carbohydrate 15.9, Fiber 1.1, Sugar 3.1, Protein 3.9

CHILLED PUMPKIN SOUP

CHILLED PUMPKIN SOUP image

Categories Soup/Stew Vegetable Appetizer Thanksgiving Quick & Easy

Yield 14 small servings

Number Of Ingredients 11

Ingredients

1 large can of pumpkin
3 TBS pumpkin pie spice
2-½ TBS frozen apple juice concentrate (granny smith preferable)
1 TBS molasses
1 can of sweetened condensed milk
1 cup plus a bit more of heavy cream
5-7 cups of whole milk maybe more
3 ½ pinches of salt (Kosher salt or sea salt preferred)
Splash of orange juice
Ground ginger
Cinnamon

Steps:

Mix ingredients together in large bowl reserving part of the milk for next day. Store in fridge in glass container or stainless not plastic. On day of serving add a generous sprinkle of ground ginger and cinnamon. There ya have it.

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