Best 4 My Pumpkin Soup Recipes
Pumpkin soup is a delicious and nutritious dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover pumpkin, and it is also a healthy and affordable meal. Pumpkin soup is also a versatile dish that can be easily customized to your own taste preferences. Whether you like it thick or thin, spicy or mild, there is a pumpkin soup recipe out there for you. In this article, we will provide you with some of the best pumpkin soup recipes that are sure to please everyone at your table. So gather your ingredients and get ready to make a pot of delicious pumpkin soup!
Here are our top 4 tried and tested recipes!
PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
MY PUMPKIN SOUP
This freezes well and is great for lunch if you are following a Weight Watchers points plan as it has 0 points and for when you are short on points and time! :)
Provided by Jogreen
Categories Low Protein
Time 25m
Yield 1 pot
Number Of Ingredients 7
Steps:
- Put everything into a large pot and cover with water.
- Boil until the pumpkin is soft.
- Do NOT remove any water.
- Using a stab mixer/blender, puree everything until smooth.
- Sprinkle with chopped parsley if desired when serving.
Nutrition Facts : Calories 318.7, Fat 1.2, SaturatedFat 0.6, Cholesterol 0.3, Sodium 2354.1, Carbohydrate 78.5, Fiber 6.7, Sugar 18.5, Protein 11.7
PUMPKIN SOUP
Steps:
- Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
- Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
- Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
- Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.
PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
Tips:
- Choose the right type of pumpkin: Look for sugar pumpkins, also known as pie pumpkins, or butternut squash, as they have a sweeter flavor and are perfect for soups.
- Roast the pumpkin before adding it to the soup: Roasting the pumpkin intensifies its flavor and gives the soup a richer color.
- Use a good quality vegetable broth or stock: This will add depth and flavor to the soup. If you don't have any on hand, you can use water, but the soup will be less flavorful.
- Don't be afraid to experiment with different spices and herbs: Cumin, coriander, ginger, and thyme all pair well with pumpkin. You can also add a splash of cream or coconut milk for a richer flavor.
- Garnish the soup with something special: A drizzle of olive oil, a sprinkle of chopped nuts or seeds, or a dollop of sour cream can all add a touch of elegance to your soup.
Conclusion:
Pumpkin soup is a delicious and versatile dish that is perfect for a fall meal. With its rich flavor and creamy texture, it is sure to warm you up on a cold day. Whether you like it simple or loaded with spices and toppings, there is a pumpkin soup recipe out there for everyone. So next time you have a pumpkin on hand, give one of these recipes a try. You won't be disappointed!
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