Harvest Pumpkin Squash Soup Recipes

ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP

Steps:

• Preheat oven to 375 degrees and line a baking sheet with foil.
• Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
• Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
• Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh.
• Remove from the oven and cool slightly then peel of the skin and cut into cubes.
• Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat.
• When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
• Add in the roasted butternut squash and pumpkin and stir to combine.
• Add in the nutmeg, coriander, kosher salt and white pepper and stir together.
• Pour in the broth and bring to a boil over medium heat.
• Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth.
• Taste and add more seasoning if needed.
• Top the soup with some of the spiced pepitas.
• Heat a small non-stick skillet over medium heat.
• In a small bowl toss together the pepitas, oil and spices until coated.
• Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant.
• Remove from the heat and cool.

HARVEST PUMPKIN SOUP

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.

HARVEST PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
• Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

HARVEST PUMPKIN SOUP

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.

COPYCAT PANERA HARVEST SOUP INSTANT POT RECIPE

Steps:

• Combine all ingredients except corn starch and butter in Instant Pot.
• Cook at manual high pressure for 10 minutes.
• Do five minutes of natural pressure release and then quick pressure release the rest.
• Using an immersion blender, blend up the soup until smooth - alternatively, you can place in a regular blender (carefully) and blend as well.
• After smooth, turn Instant Pot to saute. Once it starts to bubble, add butter and corn starch and quickly whisk to combine until thickened.
• Serve with pumpkin seeds.

HARVEST SQUASH SOUP

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.

HARVEST PUMPKIN SOUP

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.

HARVEST SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves.

HARVEST PUMPKIN & SQUASH SOUP

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.