Judys Pumpkin Soup Recipes

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PUMPKIN SOUP



Pumpkin Soup image

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

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

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.

JUDY'S PUMPKIN SOUP



Judy's Pumpkin Soup image

Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks! Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation.

Provided by IAMKC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

¼ cup butter
1 large onion, finely chopped
1 leek, white portion only, chopped
4 cups chicken broth
1 (29 ounce) can pumpkin puree
1 teaspoon curry powder
1 teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon ground ginger
1 teaspoon bay leaf
1 cup half-and-half

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
  • Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
  • Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 18.5 g, Cholesterol 39.3 mg, Fat 13.2 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 1564.4 mg, Sugar 7.1 g

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