Pumpkin Soup With A Kick Recipes
PUMPKIN SOUP - CLASSIC AND EASY
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
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
ROASTED PUMPKIN SOUP
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
PUMPKIN SOUP WITH A KICK
A Thai pumpkin soup without the coconut milk or cream and came about as a combination of several recipes on ZAAR. The quantities of vegetables given are a guide line. I also use a heavy enameled cast iron pot to cook in. Will freeze well but needs to be blended when defrosted before heating. The preparation time is taken up in peeling and chopping vegetables you could use predone if available. Also if you wanted to make it vegetarian use vegetable stock in place of chicken.
Provided by ImPat
Categories Yam/Sweet Potato
Time 1h35m
Yield 3 litres, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop vegetables into bite size pieces.
- Warm oil in pot, add Red Thai Curry Paste, sauté onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.
- Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
- Let cool then either blend in a blender or food process or use a stick blender to smooth out.
- Serve with a dollop of cream or sour cream if desired.
Nutrition Facts : Calories 315.8, Fat 5.8, SaturatedFat 1.2, Cholesterol 7.6, Sodium 446.2, Carbohydrate 59.8, Fiber 9, Sugar 16.4, Protein 10.8
QUICK AND EASY CANNED PUMPKIN SOUP
This canned pumpkin soup is super easy and very yummy.
Provided by APRILGALE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.8 g, Fat 11.6 g, Fiber 6.7 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 720.7 mg, Sugar 8 g
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CREAMY PUMPKIN SOUP RECIPE | BRAZILIAN KITCHEN ABROAD
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Estimated Reading Time 6 mins
CREAMY PUMPKIN SOUP RECIPE - ADD A PINCH
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Estimated Reading Time 3 mins
- Add olive oil, pumpkin, onion, and garlic to a Dutch oven set over medium heat. Cook until the onion and garlic are fragrant, about 3 minutes. Stir in the stock, salt and pepper to a Dutch oven set over medium heat. Bring to a boil and then reduce to a simmer. Cover and cook until the pumpkin is tender.
- Blend with a stick immersion blender until the pumpkin soup is smooth. Serve warm with preferred optional toppings.
- If using a standard blender, remove the center piece from the lid, cover with a dish towel and blend on low speed, increasing as needed until the pumpkin soup is smooth. You may need to stop and scrape the sides of the container as needed.
PUMPKIN SOUP - HEALTHY FOOD GUIDE - DELICIOUS RECIPES AND ...
From healthyfood.com
4.1/5 (2)Category MainsCuisine HealthyTotal Time 25 mins
- 1 In a large heavy-based pan, place pumpkin, stock powder and boiling water. Cover and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until softened.
- 2 Meanwhile, heat olive oil in a saucepan over medium-high. Sauté onion and garlic for 3–4 minutes, or until onion is softened. Add cumin and nutmeg and cook for 30 seconds. Add milk and season with cracked black pepper.
- 3 Remove pumpkin from heat. Pour milk mixture into pumpkin mixture. Using a stick blender, carefully blend until smooth. Return to stove and reheat, if needed.
- 4 Divide soup among four bowls. Swirl over sour cream and scatter with chopped nuts and seeds.
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From thekiwicountrygirl.com
Estimated Reading Time 5 mins
- Add the oil to a large saucepan and turn the element to medium heat. Add the onion and garlic and cook until the onion is translucent - about 2 minutes. Add the curry paste and cook for a further 1 minute.
- Add the pumpkin puree, chicken stock and coconut milk, stir together well and simmer for 10 minutes. Add the nutmeg and salt & pepper to taste.
- Remove from the heat and allow to cool slightly before using a stick mixer to blend it together. Alternatively transfer to a blender and pulse until smooth.
- Serve immediately with a swirl of sour cream or Greek yoghurt and fresh coriander and fresh bread.
KETO PUMPKIN SOUP RECIPE - KETOFOCUS
From ketofocus.com
Estimated Reading Time 5 mins
- In a large stock pot, heat olive oil over medium heat and saute onions, garlic, ginger and jalapeno. Cook, stirring frequently, until softened.
- Bring to a boil. Reduce the heat and allow to simmer on low for 20 minutes, stirring occasionally. Simmer until soup has reduced slightly and thickened.
- Stir in coconut cream, peanut butter, lime juice and butter (if using). Using an immersion blender (or pour into a standing blender), puree the soup until smooth. Serve with creme fraiche, sour cream or yogurt. Top with fresh chives or cilantro.
TOP 10 WAYS TO MAKEOVER PUMPKIN SOUP - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
- Add pesto. Take a hint from professional chefs and give your meal an artistic finish by drizzling garlic oil in circles over your soup, or dotting with freshly made classic pesto just before serving.
- or just plain cheesy. If you love cheese, but aren’t fond of the blue variety, melt a slice of a milder type over some toast. Float smaller slices on the top as an alternative to croutons, or cut larger slices into fingers to dip, like soldiers.
- Make some melba. The crispiness of melba toast makes a great texture contrast with smooth, blended soup. Make your own by cutting very thin slices of your favourite bread and toasting until crisp and golden.
- Stick to veggies… Extra roasted pumpkin or a mix of root vegetables piled on top look great and make this dish more substantial. Try our pepper & honey-roasted roots to bulk out your meal.
- or make it meaty. For true carnivores, a handful of pan fried diced pancetta or black pudding makes the perfect, full-flavoured garnish. Finish off with a few shredded sage leaves to add colour, and compliment the salty, rich taste of the meat.
- Get nutty. Toast a mixture of nuts and seeds in a dry pan until starting to caramelise at the edges then sprinkle over the top of your soup. Hazelnuts, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds or linseeds all work well.
- Zest is best. Top with a quick, homemade gremolata. Take the zest of a lemon and add finely chopped raw garlic and flat leaf parsley for a tangy topping, then sprinkle over the soup just before serving.
- Spice it up. A bowl of piping hot soup makes ideal comfort food, but to make this dish even more warming you can easily add a spicy kick. Add one chopped red chilli and a crushed clove of garlic to the pan when you add the pumpkin.
- Finish with a last minute flourish. For an improvised yet attractive garnish, drizzle over some crème fraîche or natural yogurt and pop a few shop-bought root vegetable crisps on top.
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Estimated Reading Time 4 mins
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HEALTHY AND EASY PUMPKIN SOUP - THE SEASONED MOM
From theseasonedmom.com
Estimated Reading Time 5 mins
- Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, stirring.
- Add cauliflower, broth, and pumpkin. Turn heat to high, bring to a boil; cover. Reduce heat to low and simmer (covered) for about 20-30 minutes or until cauliflower is tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, just transfer the soup to a large blender and puree until smooth. Be careful with the hot soup!
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