Creamy Pumpkin Soup From Australia Recipes

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CREAM OF PUMPKIN SOUP



Cream of Pumpkin Soup image

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

3 tablespoons butter, softened
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 cup heavy whipping cream

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

CREAMY PUMPKIN SOUP (FROM AUSTRALIA)



Creamy Pumpkin Soup (From Australia) image

This recipe is from "Cooking the Australian Way," which says that nearly every family has a version of it. This one sounds good. Haven't made it yet. If you're not looking to hold down fat content or calories, you can double the butter; substitute half-and-half for the evaporated skim milk; and use full-fat sour cream. Use fresh cooked and pureed pumpkin if desired

Provided by Debbie R.

Categories     Australian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 large yellow onion, peeled and chopped
1/2 teaspoon curry powder
1 (15 ounce) can pumpkin
1/4 teaspoon salt
2 cups evaporated skim milk
2 1/2 cups chicken broth (or vegetable broth)
1/8 teaspoon cinnamon
2 teaspoons minced parsley
1/3 cup nonfat sour cream

Steps:

  • Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
  • Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
  • Serve steaming hot with a dollop of the sour cream mixture atop each bowl.

SUPER CREAMY PUMPKIN SOUP



Super Creamy Pumpkin Soup image

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

1 -1 1/2 lb fresh pumpkin (fresh preferably, seeds out, skin off)
4 cups chicken stock or 4 cups vegetable broth
1 red pepper
2 carrots
1 large red onion
1 red chile, deseeded (if you want some kick) (optional)
2 garlic cloves, chopped or 2 teaspoons minced garlic
1 cup heavy cream
1 tablespoon butter
2 ounces creamed coconut
salt
pepper

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.

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