HARVEST PUMPKIN SOUP
This crowd-friendly, autumnal soup is made with a whole host of root vegetables. One sugar pumpkin is halved and roasted until the flesh is soft, then puréed. It's then cooked with turnips, parsnips, potatoes, and shallots, flavored with fresh thyme leaves and brown sugar, and blended with chicken stock and heavy cream for a comforting meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
- Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
- Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
- Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
- Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.
HARVEST PUMPKIN SOUP
To lighten up this soup, substitute low-sodium chicken broth and use only 3 tablespoons of heavy cream, and you'll save 68 calories, 8 grams of fat, and 453 milligrams of sodium per serving.
Categories pumpkin recipes Thanksgiving recipes pumpkin soup recipe soups fall soup
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
- Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.
Nutrition Facts : Calories 194 calories
HARVEST PUMPKIN SOUP
Make and share this Harvest Pumpkin Soup recipe from Food.com.
Provided by queenbeatrice
Categories < 4 Hours
Time 1h5m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the first 11 ingredients into stock pot over medium high heat.
- Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
- Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk.
Nutrition Facts : Calories 83, Fat 4.8, SaturatedFat 2.9, Cholesterol 14.9, Sodium 48.1, Carbohydrate 8.8, Fiber 1.6, Sugar 2.7, Protein 2.2
HARVEST PUMPKIN CUPCAKES
Transform Betty Crocker™ Super Moist™ spice cake mix into a Halloween or fall celebration dessert with this easy harvest pumpkin cupcake recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake mix as directed on box, using water, oil and eggs and stirring in pumpkin. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Place 1 doughnut on top of each cupcake. In medium bowl, mix frosting and food color. Spread frosting on doughnut and around top edge of cupcake.
- Use orange icing to pipe lines on frosting to look like pumpkins. Insert licorice pieces in top of each stem, adding gumdrops for leaves and vines.
Nutrition Facts : Calories 390, Carbohydrate 60 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg
HARVEST PUMPKIN & SQUASH SOUP
Turn some of those gourds used for fall decorating into a creamy, tasty meal! This is a thick and hearty soup perfect for a cold winter's night. I like mine topped with a little parmesan cheese and croutons. You could use all chicken stock in this recipe, I just happened to have some vegetable stock in the fridge. The preparation time includes time to peel the gourds and apples.
Provided by BearsFanJeff
Categories Pumpkin
Time 50m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the squash, pumpkin, apple, onion and stock.
- Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
- Transfer the mix into a food processor and blend until smooth. I did this in several batches.
- Pour the processed soup into another pot or crock pot to reheat.
- Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
- Serve hot or the soup can be refrigerated or frozen.
Nutrition Facts : Calories 199.9, Fat 12, SaturatedFat 7.1, Cholesterol 42.6, Sodium 392.4, Carbohydrate 22.3, Fiber 2.9, Sugar 8.5, Protein 3.7
HARVEST PUMPKIN SOUP
This was dreamt up while my sister and I were looking for a use for one large can of pumpkin pie filling. Don't be put off by the thoughts of pumpkin pie filling, it makes the recipe soooo easy, no spices to add. It is pretty rich, so enjoy in small servings. Hint-top your bowl of soup with a dollup of sour cream and a sprinkling of French Fried Onions.
Provided by nanner18411
Categories < 60 Mins
Time 1h
Yield 6-8 one cup servings, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large pot, heat olive oil, add onion and garlic and cook until carmelized.
- Add Frangelico Liquor and stir until reduced to slightly thick.
- Add Chicken broth and pumpkin pie filling and stir.
- Add diced apple and stir to combine.
- Season with pepper and crushed red pepper.
- Add half and half and stir until thickened, reduce heat to low.
- Stir in crushed french fried onions.
- Cook on low for approximately 30 minutes.
- If you prefer your soup smoother, puree in batches in food processor until smooth.
- Ladle into bowls, top with dollup of sour cream and sprinkle with french fried onions if desired.
Nutrition Facts : Calories 251.4, Fat 7.5, SaturatedFat 2.3, Cholesterol 7.5, Sodium 559, Carbohydrate 44.9, Fiber 12.8, Sugar 3.9, Protein 4.1
AUTUMN HARVEST PUMPKIN SOUP
Make and share this Autumn Harvest Pumpkin Soup recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in-a small saucepan.
- When moderately hot, add the onion and saute until tender.
- Add the pumpkin, tomato, broth, salt, and pepper.
- Cover and cook for 8 to 10 minutes, stirring frequently.
- Carefully pour the hot mixture into a blender puree until smooth.
- Gradually add the milk and blend well.
- Return to heat to warm.
- Sprinkle with nutmeg before serving.
PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
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