Best 5 Pumpkinsquash Soup With Garlic And Thyme Recipes

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For a comforting and flavorful delight, embark on a culinary journey to create a sumptuous pumpkin squash soup infused with the aromatic embrace of garlic and thyme. This delectable symphony of flavors is a symphony of fall's bounty, capturing the essence of the season in every spoonful. With its vibrant hues and rich, velvety texture, this soup is a feast for the eyes and the palate. Whether you're seeking a hearty meal on a chilly autumn evening or a cozy treat to warm your soul, this pumpkin squash soup is sure to transport you to a culinary haven.

Here are our top 5 tried and tested recipes!

PUMPKIN (SQUASH) SOUP



Pumpkin (Squash) Soup image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded and cut into cubes
1 potato, cut into cubes
Salt and freshly ground black pepper
3 cups vegetable broth
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano Reggiano cheese
Truffle oil, for drizzling

Steps:

  • In a pot, melt the butter and add the butternut squash, potatoes, and salt and black pepper. Saute for a few minutes. Add the vegetable broth, and cook on high heat for about 5 minutes, or until the potatoes and squash are fork tender.
  • With a hand blender, puree the squash mixture to the desired consistency, and cook on medium heat for 5 minutes. Add the heavy cream and cook for an additional minute.
  • Remove the soup from the heat. Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil. Serve immediately.

QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS



Quick Winter Squash Soup with Spicy Toasted Pumpkin Seeds image

Provided by Melissa Clark

Categories     Soup/Stew     Appetizer     Thanksgiving     Quick & Easy     Lime     Squash     Butternut Squash     Fall     Winter     Healthy     Seed     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Servings: Makes 4 servings

Number Of Ingredients 13

For soup:
1 tablespoon unsalted butter
3 shallots, finely chopped
2 (12-ounce) packages frozen winter squash purée, thawed
3 cups chicken stock
For pumpkin seeds:
1 tablespoon olive oil
3/4 cup raw green (hulled) pumpkin seeds
3/4 teaspoon ground cumin
Pinch of cayenne pepper
To finish:
1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice

Steps:

  • Make soup:
  • In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.
  • While soup simmers, make pumpkin seeds:
  • In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.
  • Finish and serve:
  • When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.

PUMPKIN GARLIC SOUP



Pumpkin Garlic Soup image

My husband makes this for me every fall and I can't live without it. You can make without the wine but it helps. You could serve this in little pumpkins to make more festive. Better the 2nd day. *I have adjusted this recipe a bit after making it a few times more.

Provided by TishT

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

8 cups chicken stock
2 (29 ounce) cans pumpkin, unspiced
4 garlic cloves, minced
1/2 cup dry white wine
2 tablespoons butter
2 cups heavy cream
salt & pepper, to taste
1/4 teaspoon dried mustard (optional)
1/4-1 teaspoon Worcestershire sauce (optional)

Steps:

  • Melt Butter in pot and cook garlic.
  • Pour in Pumpkin.
  • Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
  • Cook for approximately 20 minutes.
  • Add White Wine.
  • Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.

SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE



Spaghetti Squash with Creamy Pumpkin Sauce image

Spaghetti squash served with a creamy pumpkin sauce made with Greek yogurt. Can be made with non-fat Greek yogurt and reduced-fat cheese for a lighter alternative!

Provided by slm2923

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h5m

Yield 6

Number Of Ingredients 10

cooking spray
1 spaghetti squash, halved and seeded
¼ cup butter
1 shallot, chopped
2 cloves garlic, minced
½ (14.5 ounce) can pumpkin puree
1 cup plain Greek yogurt
¼ cup grated Parmesan cheese
1 teaspoon white truffle oil
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
  • Place the squash halves cut-side down onto the prepared baking sheet.
  • Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
  • Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 14 g, Cholesterol 30.8 mg, Fat 13.5 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 231.3 mg, Sugar 2.8 g

HARVEST PUMPKIN SOUP



Harvest Pumpkin Soup image

A very easy and great tasting soup.

Provided by Kathy

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

Time 2h30m

Yield 4

Number Of Ingredients 7

2 small sugar pumpkin
3 cups chicken stock
¾ cup heavy whipping cream
¼ teaspoon ground nutmeg
½ teaspoon ground sage
1 ½ teaspoons salt
4 tablespoons sour cream

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
  • Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

Nutrition Facts : Calories 245 calories, Carbohydrate 16.8 g, Cholesterol 67.5 mg, Fat 19.8 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 898.9 mg, Sugar 3.2 g

Tips:

  • Make sure to choose the right type of pumpkin or squash for your soup. Some varieties, such as butternut squash and kabocha squash, are better suited for soups than others.
  • If you don't have time to roast your own pumpkin or squash, you can use canned pumpkin or squash puree. Just be sure to choose a good quality brand that doesn't contain any added sugar or preservatives.
  • Don't be afraid to add other vegetables to your soup, such as carrots, celery, or onions. This will help to add flavor and texture.
  • If you want a creamy soup, you can blend it with an immersion blender or in a regular blender. Just be careful not to over-blend it, or the soup will become too thick.
  • Season your soup to taste with salt, pepper, and other spices. You can also add a bit of acidity, such as lemon juice or vinegar, to balance out the flavors.
  • Garnish your soup with fresh herbs, such as thyme, rosemary, or parsley. This will add a pop of color and flavor.

Conclusion:

Pumpkin squash soup is a delicious and versatile soup that can be enjoyed by people of all ages. It's a great way to use up leftover pumpkin or squash, and it's also a healthy and affordable meal. With so many different variations to choose from, there's sure to be a pumpkin squash soup recipe that everyone will love. So next time you're looking for a warm and comforting soup, give pumpkin squash soup a try. You won't be disappointed.

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