Easy Gourmet Pumpkin Soup Recipes

PUMPKIN SOUP - CLASSIC AND EASY

Pumpkin Soup - Classic and Easy image

Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).

Provided by Nagi | RecipeTin Eats

Categories Soup

Time 15m

Number Of Ingredients 7

Ingredients

1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash (, unpeeled weight (Note 1))
1 onion, sliced ((white, brown, yellow))
2 garlic cloves (, peeled whole)
3 cups (750ml) vegetable or chicken broth/stock (, low sodium)
1 cup (250 ml) water
Salt and pepper
1/2 - 3/4 cup (125 - 185 ml) cream (, half and half or milk (Note 2))

Steps:

Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Nutrition Facts : ServingSize 561 g, Calories 189 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 723 mg, Fiber 1 g, Sugar 9 g

CURRIED PUMPKIN SOUP

Curried Pumpkin Soup image

This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.

Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Curry Squash Pumpkin Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 16

Ingredients

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves

Steps:

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

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