New England Spiced Pumpkin Soup Recipes

CREAMY SPICED PUMPKIN SOUP

Steps:

• Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
• Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
• Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

NEW ENGLAND SPICED PUMPKIN SOUP

Steps:

• Heat the butter in a large saucepan, add the onion and garlic and gently fry 4 to 5 minutes or until softened.
• Stir in the flour, nutmeg, cinnamon and pumpkin; cover and cook gently for 5 to 7 minutes, stirring occasionally.
• Pour in the chicken stock, orange juice and brown sugar.
• Cover and bring to a boil, then reduce the heat and simmer for 20 minutes, until the pumpkin has softened.
• Meanwhile, make the croutons.
• Heat the oil in a frying pan, cut the whole wheat bread sliced into cubes and fry gently until just brown - add the sunflower seeds and fry for an additional 1 to 2 minutes; drain the croutons and sunflower seed on a papper towel.
• Return to soup.
• Pour only half of the soup mixture into a blender or food processor and process until smooth; return soup to the saucepan.
• Season well with salt and freshly ground black pepper, if desired and heat through.
• Serve the soup hot garnished with a few of the croutons and sunflower seeds sprinkled over the top.
• Enjoy!

SPICED PUMPKIN SOUP

Steps:

• Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more.
• Add the pumpkin and the apple, mix, and then add the stock.
• Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
• I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor.
• Add the lemon juice and check the seasoning.
• Serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread.
• For vegetarian use vegetable stock.