Pumpkin Soup With Basil Recipes

CREAM OF PUMPKIN SOUP RECIPE

Steps:

• To begin making the Cream Of Pumpkin Soup, we will first cook the pumpkins or roast them in the oven. I like roasting them in a pan, as it is faster and tastes delicious too.
• Heat a teaspoon of oil in a pan and stir fry the garlic along with the pumpkins until it is soft and tender and gets a sweetish roasted aroma. Once cooked, allow the roasted pumpkin to cool completely.
• Add all the ingredients into the blender and blend until smooth. Adjust the consistency of the soup by adding more or less of the vegetable stock or water.
• When you are ready to serve, bring the pumpkin soup to a quick boil and serve it along with crushed black pepper on the top.
• You can also add some coriander leaves to the Cream of Pumpkin Soup for additional flavor.
• Serve Cream of Pumpkin Soup Recipe with Penne Pasta in Spinach Basil Sauce Recipe and a Garlic Bread with Herb Butter Recipe.

PUMPKIN SOUP WITH CURRY AND BASIL

Steps:

• Heat oil and sesame oil in a big cast iron pan.
• Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
• Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
• When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
• Season with salt and pepper to taste.
• Just before serving add a tbs or so of the chopped basil to each bowl of soup.

THAI PUMPKIN SOUP

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

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.

SPICED PUMPKIN SOUP WITH PRAWNS AND BASIL

Steps:

• In a saucepan, heat vegetable oil with 1/4 cup of the coconut milk. Add curry paste and stir over low heat for 5 minutes.
• Add pumpkin and stock and simmer until pumpkin is cooked. Cool. Puree in blander then transfer to a saucepan and season with palm sugar and fish sauce.
• Add prawns and simmer until just cooked, about 1 minute.
• Stir in Thai basil and remaining coconut milk.
• Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves.

PUMPKIN SOUP WITH BASIL

Steps:

• 1. In large soup pot, saute onion in butter for 4 to 5 minutes. Add tomatoes; simmer gently for 5 to 6 minutes or til tomatoes becomes lightly mushy. In another pan, simmer carrots in 2 1/2 cups chicken broth til soft. Mix cooked carrots, hot broth and pumpkin a blender or food processor; purée til smooth, adding the remaining 1 1/4 cups chicken stock as needed to achieve a thin creamy consistency. Add pumpkin mixture to onions and tomatoes in soup pot. Season with salt and pepper, sugar and basil. Fold in heavy cream. Heat to serving temperature but do not boil. Pour soup into tureen. Top with grated Swiss cheese and toasted pumpkin seeds or croutons if desired. Note: to toast pumpkin seeds, rub a little vegetable oil on your hands, then rub 1 cup hulled pumpkin seeds in hands to coat seeds lightly with oil. Put seeds on cookie sheet. Bake in preheated 375 oven for 15 minutes, shaking pan occasionally. Season seeds with salt and curry powder to taste. Toss to mix well. Bake another 5 minutes or til crisp and golden brown. Notes from the cookbook: Prior to judging a cooking contest sponsored by our newspaper several years ago, I never once had considered the pumpkin as anything other than a sculptural medium for Halloween and the stuff of Thanksgiving pies and breads. This soup recipe was submitted in that contest by a woman who said that she got the recipe while visiting Ottawa, Canada, where it is a popular autumn dish. I was a little skeptical about the combination of ingredients til I tasted it. I have been serving it ever since. I have since found other pumpkin soup recipe but none of them has come close to matching this one for flavor and ease or preparation I especially enjoy serving it for company in a hollowed out cooked pumpkin "tureen". Sara Anne Corrigan, Food Editor, The Evansville Press, Evansville, IN.