Pumpkin Garlic Soup Recipes

PUMPKIN SOUP

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.

ROASTED PUMPKIN SOUP WITH ROASTED GARLIC

Steps:

• Cut the pumpkin into wedges and then into about 3cm cubes.
• Toss in olive oil, salt and pepper in a roasting tin.
• Cut the top off a head of garlic and drizzle a little oil over the cloves.
• Wrap the garlic in tin foil and add to the pumpkin.
• Roast at 200C for 30 minutes or until the pumpkin is soft.
• Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
• Add the ground cumin and fry briefly.
• Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
• Bring to the boil and then reduce to simmer for 15 minutes.
• Remove the skin from the cooked pumpkin.
• Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
• Simmer for another 5 minutes.
• Blend with a stick blender and adjust the seasoning to taste.
• You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!

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.

PUMPKIN GARLIC SOUP

Steps:

• Melt Butter in pot and cook garlic.
• Pour in Pumpkin.
• Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
• Cook for approximately 20 minutes.
• Add White Wine.
• Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.