Savory Pumpkin Soup Recipes
SAVORY PUMPKIN SOUP
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
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 BISQUE
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
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
This is a savory pumpkin soup, as an alternative to those with pie-like seasonings. Some in my family don't appreciate the more traditional pumpkin spices, and this recipe is very savory and welcomed by all! This is a yummy, adaptable soup. I have also tried various options, with much success. For a sweeter taste, add some well-cooked and pureed sweet potatoes. Butternut squash also matches well. Shrimp is a nice addition. I cooked some and then added to the dish before serving. This soup also works very well in a crock pot. Wait to add the sour cream until close to serving time. I did try it without sour cream, and that was nice as well, but I prefer the creaminess.
Provided by Silly Putti Sis
Categories Pumpkin
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
- Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
- Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
- Chop the kale and add to the soup pot.
- Taste for seasoning.
Nutrition Facts : Calories 250.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 22.8, Sodium 393.9, Carbohydrate 24.9, Fiber 3.1, Sugar 9, Protein 11.3
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SIMPLE PUMPKIN SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 144Calories 149 per servingCategory Entree, Side, Soup
- Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
- Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
- To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
SAVORY PUMPKIN SAGE SOUP - GLOW BY MARLOWE
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Servings 6Estimated Reading Time 6 minsCategory Main DishTotal Time 1 hr
- If using fresh pumpkin: Fill a pot with a steamer basket with a couple inches of water and set it on the stovetop over high heat to boil. Cut off and discard the top stem of the pumpkin, slice in half, scoop out and discard (or reserve for another use) the seeds. Slice each pumpkin half into 1-inch thick pieces. Arrange pumpkin pieces flat in steamer basket, place in the pot over the boiling water, reduce to medium heat, cover, and cook for 15 minutes, or until pumpkin is easily pierced with a fork. (You may have to do in two batches, depending on size of pumpkin and steamer basket). Allow to cool, then peel and discard skin. Chop into chunks. Measure out 30 oz. If you have excess, reserve the rest for another use.
- Make the soup: In a large pot over medium heat, add the olive oil. When hot, add the onion and cook for 5 minutes, stirring occasionally. Next, add the garlic, ginger, and sage, allowing to cook for another 5 minutes, stirring occasionally.
- Then, add in the chopped pumpkin or pumpkin puree and vegetable broth. Stir well. Bring to a boil, then reduce heat to medium low, cover, and simmer for 20 minutes.
- Stir in lemon juice, salt and pepper, then use an immersion blender, or in batches, a regular blender, to puree into a soup. Add additional salt and pepper as needed, to taste.
SAVORY PUMPKIN AND SAGE SOUP - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanEstimated Reading Time 2 minsServings 8Total Time 1 hr 5 mins
- Add garlic, sage, ginger and nutmeg. Cook 5 minutes or until garlic is golden, stirring occasionally.
- Add broth and pumpkin. Heat to simmering on high, scraping up browned bits from bottom of pot.
SAVORY PUMPKIN SOUP RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 4Total Time 45 minsCategory Side Dish
- Heat olive oil in a Dutch oven on a burner set to medium heat. Add the onion and cook until soft and browned, about 10 minutes.
- Add the broth, garlic, pumpkin puree, apple cider, sage, rosemary, paprika, salt and pepper to the pot. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
- Remove the lid and stir well. Use a stick blender to puree the soup (you want to break down the onions and any large pieces of herbs).
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From savorynothings.com
4.9/5 (28)Total Time 45 minsCategory Lunch, Main CourseCalories 68 per serving
- Sauté the vegetables:Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin and cook for 2-3 minutes.
- Season the soup:Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetables for another 3-4 minutes, stirring from time to time, until they are starting to soften and brown.
- Cook the soup:Pour the chicken stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
- Blend the soup:Take the pot off the heat and blend the soup until smooth. I like to use a stick blender when I'm short on time, but you can use a regular blender according to your manufacturer's instructions for hot liquids.
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- Add the rest of the ingredients to the post EXCEPT the cream cheese and fresh Parsley. Bring to a slow boil and let cook for about ten minutes.
- Reduce the heat to a low simmer and add cubed cream cheese. Do not boil. Stir occasionally until melted (about ten minutes). Pulse with an immersion blender until smooth. See post for alternative if you don't have an immersion blender.
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- Heat the butter in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and continue to cook until fragrant, about 2 minutes.
- Carefully stir in the pumpkin, stock, maple sugar, salt and nutmeg. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon. Off the heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
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5/5 (1)Total Time 3 hrs 15 minsCategory SoupCalories 99 per serving
- Finely dice one medium onion. In a large cast-iron or non-stick skillet, melt one tablespoon of butter over medium-high heat, then add the diced onions. Saute the onions in the butter until they begin to become translucent and golden, about 10 minutes. Note: if you are rushing for time, you can skip this step and just put the onions into the soup raw, but satueed onions add a nice depth of flavor. You can also substitute two tablespoons of dehydrated onions in place of the fresh onion if you prefer.
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- Whisk two cups of canned or homemade pumpkin puree into the broth (if you are using canned, make sure you are using plain pumpkin puree, not pumpkin pie filling!).
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From livestrong.com
- Turkey Pumpkin Soup. This is a lighter soup but it still packs tons of protein. Pair a bowl of this soup with a piece of crusty bread to help soak up all of the goodness.
- Maple Spiced Cauliflower Roast With Pumpkin Gravy. Going plant-based with this roasted head of cauliflower instead of roasted poultry.
- Pumpkin Pasta Sauce. Pumpkin offers a rich, creamy texture to this copycat Alfredo pasta dish. A creamy Alfredo-like pasta sauce that's good for you?
- Pumpkin Hummus. Festive and healthy — this hummus recipe has it all. Hummus on its own is creamy and delicious and, of course, nutritious.
- Creamy Vegan Pumpkin Soup. Canned pumpkin gives this soup its creaminess while still keeping it vegan. It's the canned pumpkin that adds "creamy" to this soup's name while still keeping it dairy-free.
- Pumpkin Sage Risotto With Asparagus and Lemon. Can you guess which food is a prebiotic in this recipe? This risotto dish is pumpkin-based, making it an obvious choice for a savory fall dish — but the asparagus and lemon keep it light and perfect for the summertime, too.
- Creamy Pumpkin Marinara. The blend of tomatoes and pumpkin makes this sauce taste so decadent. Marinara is great because it's an easy and delicious way to get more veggies in your diet.
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