Pumpkinsquash Soup With Garlic And Thyme Recipes
HARVEST PUMPKIN & SQUASH SOUP
Turn some of those gourds used for fall decorating into a creamy, tasty meal! This is a thick and hearty soup perfect for a cold winter's night. I like mine topped with a little parmesan cheese and croutons. You could use all chicken stock in this recipe, I just happened to have some vegetable stock in the fridge. The preparation time includes time to peel the gourds and apples.
Provided by BearsFanJeff
Categories Pumpkin
Time 50m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the squash, pumpkin, apple, onion and stock.
- Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
- Transfer the mix into a food processor and blend until smooth. I did this in several batches.
- Pour the processed soup into another pot or crock pot to reheat.
- Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
- Serve hot or the soup can be refrigerated or frozen.
Nutrition Facts : Calories 199.9, Fat 12, SaturatedFat 7.1, Cholesterol 42.6, Sodium 392.4, Carbohydrate 22.3, Fiber 2.9, Sugar 8.5, Protein 3.7
BUTTERNUT SQUASH SOUP WITH GARLIC AND WHITE WINE RECIPE - (5/5)
Provided by deedavis
Number Of Ingredients 11
Steps:
- Peel and halve the butternut squash. Discard the seeds and fibrous center, and cut into 1 1/2 inch cubes. Heat the butter and olive oil in a dutch oven over medium heat. Add the onions and garlic, and saute, stirring occasionally, until soft and golden about 10 minutes. Add the squash and stir to combine, then add the white wine, 1 generous tablespoon thyme, and salt and pepper to taste. Raise the heat and cook for about 5 minutes, until the wine has evaporated. Add the stock (it should just cover the vegetables) and bring to a boil. Reduce the heat to low and cook gently, uncovered, for about 20 ti 25 minutes, until the squash is very tender. Puree the soup with an immersin blender (or puree in a regular blender, and reheat if necessary). Adjust the seasoning and ladle into soup bowls. Top each serving with a slice of toast or a generous spoonful of toasted bread crumbs. Sprinkle with the remaining thyme and fresh parmesan and serve immediately.
PUMPKIN/SQUASH SOUP WITH GARLIC AND THYME
This yummy, warming soup is perfect for cold winter days. It has a subtle garlic and thyme flavour and could be jazzed up easily by adding in some cream or serving with a dollop of sour cream and some cilantro or green onions on top. I hope you enjoy! :)
Provided by Lalaloula
Categories Onions
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
- Heat oil in a pot and when ready, add all the veggies and the thyme. Sautee for about 4 minutes or until fragrant and lightly browned.
- Add enough broth to just cover the veggies.
- Simmer on medium heat for about 20 minutes or until veggies are tender.
- Using a hand-held blender puree the soup to your liking.
- Season with salt and pepper to taste.
- Serve with all the trimmings you like. Enjoy!
- NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.
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- Preheat oven to 200° C / 400° F. Take one head of garlic with the skins on and wrap it in foil. Put the foil ball on a tray in the oven. Cook about 30 minutes until the garlic is soft and slides out of the skins. Roasting the garlic softens its pungency, rendering the flavor of this addition more subtle.
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- Line a half sheet pan with parchment paper or aluminum foil. Cut the squash in half and scoop out the seeds with a spoon. Discard seeds. Rub 1 tablespoon olive oil over the cut part of the squash and place cut side down on the baking sheet. Roast in the oven for 45-60 minutes or until squash is quite soft.
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