Pumpkin Soup With Ginger Croutons Recipes

CREAM OF PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

PUMPKIN & GINGER SOUP

Steps:

• Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
• Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
• Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
• Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

CREAMY GINGER PUMPKIN SOUP

Steps:

• Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
• Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
• Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
• Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
• Serve with crusty bread.

CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
• Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
• Ladle liquid and onion into container of electric blender; cover.
• Blend until mixture is smooth, about 1 minute.
• Return to saucepan.
• Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
• Stir until smooth.
• Bring to boiling; cover.
• Lower heat; simmer 10 minutes, stirring often.
• Stir in milk and cream; heat just to boiling, but do not boil.
• Taste for seasonings.
• Garnish with cinnamon croutons.
• CINNAMON CROUTONS: Blend 3 Tbls.
• softened butter or margarine with 1 Tbls.
• brown sugar and 1/4 Tsp.
• ground cinnamon in small bowl.
• Spread on the 4 slices of bread.
• Place in single layer on cookie sheet.
• Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
• Cut into small triangles or squares.

PUMPKIN SOUP WITH GINGER CROUTONS

Steps:

• Remove the crusts from the bread and dice it. Put it in a nonstick skillet over medium heat and cook, stirring, until it is evenly golden brown. Sprinkle with one teaspoon of ginger and the olive oil. Cook another minute or so, tossing the bread cubes so they become evenly coated with the oil and ginger. Remove the croutons from the heat and set aside.
• Heat the butter in a heavy saucepan. Add the celery and onion, cover and put over medium-low heat about 15 minutes, until the vegetables are tender. Check and stir them from time to time to see that they do not brown. Stir in the garlic and remaining ginger and cook over low heat a minute or so longer.
• Stir in the pumpkin. Add the stock or water, cover and simmer until the pumpkin is tender, about 40 minutes. Allow the mixture to cool about 15 minutes, then puree it in one or two batches in a food processor.
• Return the puree to the saucepan and reheat. Season to taste with salt and pepper, then serve garnished with the ginger croutons.

PUMPKIN GINGER SOUP RECIPE

Steps:

• Place cubed pumpkin, onion, garlic, grated ginger, salt, and pepper in a medium saucepan. Pour in the vegetable stock and water.
• Bring to a boil over medium-high heat, turn down the heat to medium-low and simmer for 15-20 minutes or until a knife inserted into a pumpkin comes in and out easily.
• Use an immersion blender or transfer the hot mixture into a food processor or a blender and process until all the pumpkin is pureed.
• Transfer it back to the pan and boil it one last time. Taste for seasoning and add more if necessary.
• When ready to serve, if desired, sprinkle it with toasted coconut flakes, a pinch of cayenne and/or fresh sage.

PUMPKIN SOUP

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and pinches of salt and pepper and place on a baking sheet, cut-side down. Roast for 50 to 60 minutes, until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.
• Heat the 2 tablespoons of oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, until the spices are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
• Transfer to a blender, working in batches if necessary. Blend until smooth. Kabocha squash can vary in water content, so if your soup is too thick add up to 1½ cups water (½ cup at a time) to reach your desired consistency. Garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 1 can broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Cool slightly. Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in the milk, pumpkin, cream and remaining broth; heat through., For croutons, place bread cubes in a greased 15x10x1-in. baking pan. Bake at 425° for 5-8 minutes or until toasted. Combine the butter, brown sugar and cinnamon; drizzle over croutons and toss to coat. Bake 3-5 minutes longer or until golden brown. Serve with soup.

PUMPKIN SOUP WITH APPLE SCHNITZ "CROUTONS" '21' CLUB

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan arrange squash, cut sides up, and bake 45 minutes, or until soft. Spoon out pulp (there should be 6 to 8 cups) and purée in a food processor.
• In a large heavy kettle heat butter over moderate heat until foam subsides and cook remaining vegetables, stirring occasionally, until they begin to soften, 10 to 12 minutes. Add broth or water, squash purée, cinnamon, and nutmeg and simmer, covered 40 minutes. Stir in syrup and cream and simmer, uncovered, 5 minutes. Season soup with salt and pepper.
• Cool soup slightly and in a food processor or blender purée in small batches until smooth, transferring to a large bowl. Return soup to kettle and reheat if necessary. Serve soup garnished with croutons.
• Preheat oven to 300°F.
• Peel and core apple and halve lengthwise. In a food processor fitted with 2-millimeter slicing disk or with a mandoline or other hand-held slicing device cut apple into paper-thin slices. On a large non-stick baking sheet or a large baking sheet lined with parchment paper spread slices in one layer and sprinkle evenly with brown sugar. Bake slices in middle of oven 20 minutes, or until crisp and golden, and transfer immediately to racks to cool. Makes about 12 "croutons."

PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• Preheat oven to 400 degrees F(200 degrees C). In a small bowl, mix together melted butter, brown sugar, and cinnamon. In a large bowl, toss bread cubes with melted butter mixture to coat. Spread bread cubes evenly over a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and toasted. Set croutons aside.
• Saute onion in canola oil in a medium saucepan until tender. Stir in 1 can chicken broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
• Stir in half-and-half, and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with cinnamon croutons.