Pumpkin And Onion Soup Recipes

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PUMPKIN-COCONUT SOUP



Pumpkin-Coconut Soup image

Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 12 servings (3-1/2 quarts).

Number Of Ingredients 11

2 tablespoons butter
1 large onion, chopped
2 tablespoons minced fresh gingerroot
2 cartons (32 ounces each) chicken stock
2 cans (15 ounces each) pumpkin
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
2 cups light coconut milk
Optional toppings: Sour cream, pepitas and minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 556mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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

PUMPKIN SOUP - CLASSIC AND EASY



Pumpkin Soup - Classic and Easy image

Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 15m

Number Of Ingredients 7

1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash (, unpeeled weight (Note 1))
1 onion, sliced ((white, brown, yellow))
2 garlic cloves (, peeled whole)
3 cups (750ml) vegetable or chicken broth/stock (, low sodium)
1 cup (250 ml) water
Salt and pepper
1/2 - 3/4 cup (125 - 185 ml) cream (, half and half or milk (Note 2))

Steps:

  • Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
  • Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
  • Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
  • Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
  • Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Nutrition Facts : ServingSize 561 g, Calories 189 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 723 mg, Fiber 1 g, Sugar 9 g

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.

PUMPKIN SOUP



Pumpkin Soup image

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Provided by Lea Ogawa

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

Time 1h15m

Yield 8

Number Of Ingredients 9

6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Steps:

  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  • Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g

CARROT PUMPKIN SOUP



Carrot Pumpkin Soup image

Bursting with flavor, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy night.

Provided by Sam | Ahead of Thyme

Categories     Soup

Time 50m

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced or pressed
1 cup pumpkin, chopped into 1-inch pieces
1 medium parsley root, chopped
3 medium carrots, chopped
2 + 1/2 cups vegetable stock
1 teaspoon Herbes de Provence spice mix
1/2 cup half and half cream (+ more for garnish)
salt and pepper (to taste)
pinch of chilli powder (to taste)
fresh herbs (optional, for garnish)
roasted sunflower seeds (optional, for garnish)

Steps:

  • Heat olive oil in a saucepan (or 4 quart Dutch oven) over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally.
  • Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.
  • Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
  • Stir in cream and season to taste with salt and pepper. Add a pinch of powdered chilli (optional, for a little heat. Feel free to skip this step).
  • Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 120 calories, Sugar 5.6 g, Sodium 666.2 mg, Fat 7.5 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 2.4 g, Protein 1.5 g, Cholesterol 1 mg

ROAST PUMPKIN AND ONION SOUP



Roast Pumpkin and Onion Soup image

This is a nice soup for a special occasion when you're roasting a turkey or a joint. It can be made ticher by the addition of cream but I tend to serve it lighter without.

Provided by rmarcella56

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs pumpkin, peeled and diced
2 fluid ounces honey
3 tablespoons olive oil
1 lb onion
1 chili
4 bay leaves
1 sprig fresh thyme
1 sprig sage
2 tablespoons white wine vinegar
2 pints vegetable stock
salt
black pepper

Steps:

  • Chop pumpkin into chunks and place on baking tray.
  • Sprinkle Pumkin with olive oil and honey.
  • Shred sage leaves and place on pumlin.
  • Roast pumpkin until brown around edges.
  • Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
  • Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
  • Add stock and salt and pepper.
  • Simmer for forty minutes over a very low heat.
  • Blend soup and pass through a sieve.

Nutrition Facts : Calories 160.1, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 25.4, Fiber 1.9, Sugar 13.2, Protein 2.2

PUMPKIN AND ONION SOUP



Pumpkin and Onion Soup image

Provided by Florence Fabricant

Categories     soups and stews

Time 1h

Yield 6 servings

Number Of Ingredients 8

6 cups thinly sliced onions
3 tablespoons butter
1 teaspoon sugar
1 3-pound pumpkin
4 cups well-seasoned chicken stock
Salt and freshly ground black pepper
6 to 8 slices French or Italian bread, toasted
1/2 cup grated Swiss cheese

Steps:

  • In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
  • While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
  • Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
  • Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 1262 milligrams, Sugar 13 grams, TransFat 0 grams

SIMPLE CURRY PUMPKIN SOUP



Simple Curry Pumpkin Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons minced ginger
1 mounded tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Two 15-ounce cans pumpkin puree
3 cups vegetable stock
1 cup coconut milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup roasted pumpkin seeds
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pinch of turmeric
Pinch of kosher salt

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
  • Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
  • Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
  • Serve the soup in bowls and garnish with the herby pumpkin seed topping.

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