Libbys Canned Pumpkin Soup Recipes

EASY PUMPKIN SOUP {20 MINUTE!}

Steps:

• Heat a heavy bottom pot with butter, once the butter is melted add garlic and onions and cook until the onions turn translucent.
• Add in the pumpkin puree, thyme, ginger, cumin, pepper and salt. Cook for 5 minutes.
• Now add the chicken broth and cook for 5 minutes, stirring constantly.
• Finally add the heavy cream and remove the pot from the heat.
• Using an immersion blender puree the soup.
• Transfer the soup to a bowl and garnish with pumpkin seeds before serving.

THAI PUMPKIN SOUP (VEGAN, 30 MINUTES)

Steps:

• Heat oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the onions and carrots; cook until the veggies start to soften, around 8 minutes.
• Stir in the tomato paste, curry paste, garlic, and ginger. Cook for 3 to 4 minutes, stirring occasionally, until the tomato paste turns brick red and starts sticking to the pan. Add salt and pumpkin spice.
• Add pumpkin puree and broth; stir well to combine. Use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a boil, reduce heat and simmer for 15 minutes.
• Carefully transfer the soup to a high power blender using a ladle. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. (Alternatively, you can use an immersion blender and blend the soup right in the pot!)
• Pour blended soup back into pot and stir in coconut milk. If needed, reheat for another 1 to 2 minutes, though the soup should still be quite hot. Stir in lime juice, ladle soup into bowls, and add garnishes of choice.

CLASSIC PUMPKIN SOUP RECIPE

Steps:

• Preheat oven to 400°F with a rack in the center.
• Split pumpkin in half and remove seeds with a large spoon. Brush pumpkin on cut surfaces with oil and place on a rimmed baking sheet, cut-sides down.
• Roast until completely tender and a knife or cake tester inserted near the stem meets little to no resistance, 30 minutes to 1 hour. Remove from oven and allow to cool.
• When cool enough to handle, scoop out seeds and stringy bits and reserve for roasting if you like. Scoop out flesh into a medium bowl and discard skin. Set aside.
• Meanwhile, melt butter in a large, heavy pot over medium-high heat.
• Add onions and cook, stirring occasionally, until softened but not browned, about 4 minutes.
• Add pumpkin flesh, stock, cinnamon, nutmeg, cayenne, salt, and pepper.
• Bring to a boil, then reduce to a simmer and cook for 15 minutes.
• Remove pot oven from heat.
• Puree soup with immersion blender or carefully, in batches, in regular blender.
• For a smoother soup, strain through a fine-mesh strainer.
• Whisk in maple syrup and cream.

HOME

Steps:

• Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
• Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

PUMPKIN SOUP

Steps:

• Melt butter in large pot. And green pepper, tomatoes, onion, parsley, thyme and bay leaf. Saute five minutes.
• Add pumpkin and chicken broth. Simmer 20 minutes. Puree soup in blender or food processor or leave chunky if desired. Return soup to pan after pureeing.
• Blend flour and half-and-half; stir into soup. Add nutmeg and sugar. Heat stirring often and bring slowly to boil. Add sherry, simmer three minutes. Serve hot. Garnish with chives, scallions or parsley and sour cream.

CREAMY PUMPKIN SOUP WITH CANNED PUMPKIN PUREE

Steps:

• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
• Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.