Creamy Asparagus And Roasted Pumpkin Soup Recipes

ROASTED PUMPKIN SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
• Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
• Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
• To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
• Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

ROASTED ASPARAGUS SOUP

Steps:

• Preheat oven to 450*F.
• Trim root ends from green onions.
• Cut white parts into 1-inch lengths.
• Cut green tops into 1-inch lengths and reserve.
• Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
• Drizzle vegetables with olive oil.
• Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
• Place half of the roasted vegetables in a food processor or blender.
• Add half a can of broth.
• Cover; process or blend until smooth.
• Transfer to a large saucepan.
• Repeat with remaining asparagus, onion wedges, and half a can broth.
• Stir in remaining can of broth, salt, and pepper.
• Heat through.
• Stir in half-and-half and snipped fresh dill.
• To serve, ladle soup into bowls.
• Top with reserved green sections of onoion and dill sprigs.
• Makes 6 servings.
• Enjoy!

FRESH ASPARAGUS SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.

CREAM OF ASPARAGUS SOUP

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

CREAM OF ASPARAGUS SOUP

Steps:

• Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
• In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

CREAMY ASPARAGUS AND ROASTED PUMPKIN SOUP

Steps:

• 1. Modern Method: In a large Dutch Oven (the type for stovetops) melt your butter and onion and gently cook until onion is translucent. Stirring frequently don't burn.
• 2. Add the broth, pumpkin, asparagus, and season with salt and pepper. Increse the heat to bring to a boil. Once boiling reduce heat to simmer and simmer for 30 minutes or until the asparagus is nice and tender. You can sprinkle some toasted croutons on top of each bowl. Yummy.
• 3. Note: My hubby added 1 cayanne pepper, chopped and sprinkled that on top too. It added a little heat but not much and was very yummy.
• 4. Hearth Method: Follow modern method but use a round bottom kettle with legs, hanging from a crane in a fireplace or fire irons over a fire pit and cook over a moderate fire.