Savory Pumpkin And Apple Soup Recipes

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PUMPKIN APPLE SOUP



Pumpkin Apple Soup image

Sweet and savory, pretty and indulgent. I use canned pumpkin to make it easier, but regular pumpkin would make it that much better.

Provided by LilPinkieJ

Categories     Apple

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 15

4 slices bacon, diced
2 tablespoons butter
4 red apples, diced
1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 cup white wine
1/2 cup apple cider
2 1/2 cups canned pumpkin
2 quarts chicken stock
1 teaspoon dried thyme
1 bay leaf
salt and pepper
1 cup cream

Steps:

  • In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
  • Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
  • Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.

Nutrition Facts : Calories 245.9, Fat 13.8, SaturatedFat 7.3, Cholesterol 40.6, Sodium 487.8, Carbohydrate 24.6, Fiber 4, Sugar 13.5, Protein 6.9

SAVORY PUMPKIN BISQUE



Savory Pumpkin Bisque image

This Pumpkin Bisque Soup is savory with surprise smoky flavor from chipotle chili, is creamy and silky with aroma of holiday spices. The rich and silky bisque is perfect starter for a holiday dinner. If you like pumpkin savory like myself, you will love how this bisque recipe transforms pumpkin puree to a very delicious bold-flavor savory soup. Gluten free. Soup is super easy and quick to prepare, needs only 10 minutes prep. Buy good quality pumpkin puree Or roast a pumpkin in advance and keep the puree ready. Rest of the soup comes together in no time.So, let's try some Savory Pumpkin Bisque today!PUMPKIN BISQUEPumpkin Bisque is a silky soup laced with warm spices, creamy and often cheese. It's rich and warming nature will warm you from within. One of the best way to beat cold weather is to hold a bowl of pumpkin bisque in hand, grab favorite chair in house and enjoy.Like other bisque or spiced recipes, this pumpkin bisque also gets better with time and tastes even better the next day. In this time the flavor of spices and smokey chipotle blends well making soup even more appetizing. This is a perfect Make-ahead soup.This savory pumpkin recipe comes together with simple 8 pantry ingredients. (Salt and butter on the house.) If you love stocking pantry with Pumpkin puree, pumpkin spice and have cream and cheese in refrigerator. All you'll need is Chipotle Adobo to make this soup. If you follow my blog, I'm sure you have Chipotle in your pantry by now. :)Note: Chipotle does make soup very spicy. All other creamy ingredients - cream, cheese, pumpkin puree and little honey balance chili flavor nicely. Bisque does have but does get a subtle smokey chipotle-flavor kick. WHAT TO SERVE WITH PUMPKIN BISQUE?I recommend paring soup with a side salad or grilled cheese croutons. Both of these pair well with creamy silky soup.Wish you all happy holiday month!Stay warm and enjoy the season with bowl of this savory Pumpkin Bisque.-Savita x

Provided by Savita

Categories     Soup

Time 25m

Number Of Ingredients 13

15 Oz Pumpkin, puree, 450 grams unsweetened, unsalted
1/2 Cup Heavy Cream, more for serving/garnish
1 tbsp Unsalted Butter
1/2 tbsp Garlic, grated
1 tsp Oregano
1 tbsp Chipotle in Adobo, 1 pepper minced
1/2 Cup White Onion, white onion, very small diced
1/2 tsp Pumpkin Spice
1 tbsp Apple Cider Vinegar, adjust to taste, See Note 1
2 Cup Water, Or for additional flavor prefer a Vegetable Stock
1/2 Cup Cheddar Cheese, white sharp cheddar cheese, grated.
1 tsp Honey, adjust per taste
1 tsp Salt and Black Pepper, 1 tsp salt and 1/2 tsp black pepper, adjust per taste

Steps:

  • Melt butter in a heavy bottom dutch oven. Add minced garlic and onion. Cook on medium heat until onions are soft. 2-3 minutes. Don't let garlic or onion burn.
  • Add in minced chipotle, oregano and pumpkin spice. Sauté for 30 seconds to bloom the spices. Now add pumpkin puree. Add water (or vegetable stock, if using) and 1/2 tsp of salt. Mix well so that pumpkin puree is fully mixed with stock. No signs of lumps. Turn heat to medium high. Bring to boil and then simmer on medium heat for 5 more minutes.
  • Add honey and apple cider vinegar. Mix well. Turn off heat. Mix in heavy cream while continuously stirring the soup. I use from 1/3 cup to 1/2 cup of heavy cream.
  • Return pan to medium-low heat. Simmer until soup thickens. (3-4 minutes) Add cheddar cheese and mix until cheese has melted. Taste and adjust salt/honey. (I end up adding 1/2 tsp more salt.) Ladle into bowls, garnish with fresh chopped parsley. Serve and enjoy!

SAVORY PUMPKIN SOUP



Savory Pumpkin Soup image

This fragrant, creamy soup is a wonderful way to warm up during the holidays. Fresh herbs mildly complement the flavor of pumpkin. Mozzarella cheese is melted throughout, and toasted almonds add a pleasant crunch.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 14

5 cups pumpkin puree
2 cups vegetable broth
2 cups heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
4 ounces dry pasta
½ teaspoon pumpkin pie spice
½ cup fresh parsley, minced
¼ cup cilantro, minced
¼ cup butter, softened
½ cup plain yogurt
½ cup sour cream, for topping
¼ cup shredded mozzarella cheese
¼ cup toasted almonds

Steps:

  • In a large saucepan, mix the pumpkin, vegetable broth, heavy cream, garlic powder and onion powder. Bring to a boil. Stir in the pasta. Cook 12 minutes, or until pasta is tender but firm. Reduce heat to simmer.
  • Stir in pumpkin pie spice, parsley and cilantro. Slowly stir butter, plain yogurt and sour cream into the mixture, making sure they do not curdle. Stir in the cheese, allowing it to melt. Serve topped with nuts.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 22.8 g, Cholesterol 102.9 mg, Fat 29.2 g, Fiber 4.6 g, Protein 6.9 g, SaturatedFat 17 g, Sodium 476.7 mg, Sugar 6.4 g

SAVORY PUMPKIN AND APPLE SOUP



SAVORY PUMPKIN AND APPLE SOUP image

Categories     Soup/Stew     Fruit     Vegetable     Thanksgiving

Yield 8 generous servings

Number Of Ingredients 26

SOUP
2 tablespoons olive oil
6 slices bacon - coarsely chopped
1 large onion - coarsely chopped
5 large cloves garlic - chopped
3 medium carrots - cut into 1/2-inch slices
2 stalks celery - cut into 1/2-inch slices
1 1/2 cups chopped fresh pumpkin - cut into 1/2-inch cubes
3/4 teaspoon salt
1 teaspoon fresh ground pepper
2/3 cup apple or apricot brandy
3-4 Granny Smith apples - peeled, cored and coarsely chopped to measure 3 1/2 cups
1/2 cup coarsely chopped dried apricots
3/4 teaspoon ground nutmeg
1 teaspoon allspice
1 to 1 1/2 tablespoons red curry paste
2 tablespoons molasses
juice of 1 lemon
5 cups chicken stock
2 cups apple cider
5-6 6-inch stems fresh thyme
additional salt and fresh ground pepper to taste
GARNISH
grated aged white cheddar cheese
toasted chopped walnuts
snipped fresh chives

Steps:

  • In a stock pot, heat the olive oil over medium-high heat. Add the bacon and onions and saute until onions begin to soften, stirring occasionally. Reduce heat to medium, add garlic, carrots, celery, pumpkin, salt and pepper, and cook 6-8 minutes, stirring occasionally. Add brandy and stir to deglaze the pot. Add the apples, apricots, nutmeg, allspice, curry paste, molasses and lemon juice. Cook, stirring from time to time, for another 3-4 minutes. Add the chicken stock, apple cider and thyme, and bring to a quick simmer. Reduce heat to low, partially cover and simmer gently 30-40 minutes until apples, pumpkin and veggies are very soft. Remove stems of thyme (leaves will have fallen off). Remove from heat and using caution, puree in batches in a blender until smooth. Return to the cleaned pot and rewarm over medium-low heat just until steaming hot and bubbles break the surface - do not allow to boil. If soup is too thick add chicken stock to preferred consistency. Taste and add salt/pepper as desired. Ladle into warmed bowls, sprinkle with grated cheddar, walnuts and chives. NOTES: - pumpkin may be substituted with squash or yams - unsweetened apple juice may be used instead of apple cider - curry powder may be used instead of curry paste - garlic croutons topped with caramelized onions are also a tasty garnish - may be made in advance, cooled to room temp, then covered and refrigerated for up to 3 days - soup freezes well and keeps 3 months

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