Does anyone have a recipe for Pumpkin Soup?

Question

The Aussies make it and it is real tasty

Answer 1

Curried Pumpkin Soup Recipe

2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)

Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.

Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.

Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.

Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
_______________________________________________

Cream of Pumpkin Soup

INGREDIENTS:
3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream

DIRECTIONS:
Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Answer 2

Try this --

CREAM OF PUMPKIN OR SQUASH SOUP

2 tbsp. butter
1 c. coarsely chopped leeks
5-6 c. peeled, 1/2 inch diced pumpkin or winter squash, about 1 1/2 lb.
4 c. chicken broth
1/3 c. uncooked rice
1 to 1 1/2 c. light cream or a combination of milk and cream
Salt and pepper to taste

Melt the butter in a 4 quart pot. Add the leeks and saute for 3-4 minutes or until soft. Add the pumpkin, broth and rice. Bring to a boil, lower the heat, and simmer, covered, until the rice and pumpkin are done. It takes about 20 minutes, but be sure the rice is done, or it won't puree smoothly. Puree in small batches in a blender or food processor. Return to the pan and stir in the cream. Season to taste. Heat gently (do not boil) before serving.
NOTE: For a variation, flavor the soup with a small amount of sugar and a dash of cinnamon or add 1/2 teaspoon or more of curry powder to serve Curried Pumpkin Soup.

Answer 3

This is a really great, easy and healthy recipe:
X 4 serves:

1 tsp olive oil
1,5 kg pumpkin, peeled, cut into small cubes
2 garlic cloves
2 teaspoons ground cumin
600 ml stock or water with 1,5 concentrated vegetable cube
parsley, pepper
light sour crème, to serve



1.Put oil in a large saucepan and heat on high. Sautè pumpkin and garlic for 2 minutes, stirring. Stir in cumin and cook for 1 minute, until fragrant. Add stock and water if necessary and bring to boil. Cook, covered, for 10 – 15 min.
2.Using a hand blender, blend pumpkin mixture until smooth. Season with pepper and parsley.
3.Serve with a dollop of light sour crème.
Enjoy!

Answer 4

take 1 pumpkin (cleaned) and cut into 8ths, place skin side down on a sheet tray and brush melted butter over then top, sprinkle salt, pepper, nutmeg, and allspice (in very minute amounts) over the top of the pumpkin pieces, bake uncovered in the oven at 350 for about 1 hour until soft, remove and allow to cool-

Take a large pot and place 2 gallons of water and enough chicken base to flavor the water, if you want a total vegetarian version use vegetable base instead, I feel that the chicken stock adds more flavor though- after you Pumpkin has cooled place skinned pumpkin flesh into the stock pot allow to cook down for at least 1 1/2 hours over low heat, if you have a electric whisk use it if not get out the blender and take small batches of the COOLED soup product and blend, after this is all smooth and blended add extra salt and pepper to taste if needed, to finish this soup run through a china cap first, then a chinos if available, finish with Heavy cream or creme' fresh to taste, I like to roast the pumpkin seeds and use as a garnish with fresh parsley upon completion-

Answer 5

Pumpkin Soup
Makes 10-12 servings

Ingredients:
4 pounds fresh pumpkin flesh, peeled, seeded and chopped
2 teaspoons salt
2 tablespoons unsalted butter
2 cups chopped yellow onions
3 bay leaves
1/2 teaspoon freshly-ground white pepper
2 teaspoons sugar
8 cups chicken broth
4 cups water
2 tablespoons smooth peanut butter
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly-grated nutmeg
1/8 teaspoon ground nutmeg

Put the chopped pumpkin in a large saucepan, cover with water, and add 1 teaspoon of the salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, let cool and mash well. You should have about 4 cups.

In a large heavy pot or Dutch Oven, melt the butter over medium-high heat. Add the onions, bay leaves, the remaining 1 teaspoon of salt, the white pepper and sugar. Cook, stirring, until the onions are soft and lightly golden, about 10 minutes. Add the chicken broth, water, pumpkin puree, and peanut butter. Stir to mix. Bring to a boil, then reduce the heat to medium and cook uncovered about 1 hour and 15 minutes, or until it coats a spoon.

Stir in the cinnamon, nutmeg and allspice. Remove and discard the bay leaves and serve hot in soup bowls.

Answer 6

Creamy Southwestern Pumpkin Soup:

2 tablespoons butter or margarine
1 large onion, chopped (about 2 cups)
1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
5 cups chicken broth
1 large baking potato, peeled and chopped (about 2 cups)
1 1/4 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can pumpkin
1/4 cup chopped fresh cilantro
2 cups milk
3 tablespoons fresh lime juice
Garnishes: sour cream, fresh cilantro sprig

Melt butter in a Dutch oven over medium heat. Add onion, jalapeño pepper, and garlic; sauté 15 minutes. Add chicken broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).

Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

Return to Dutch oven; stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.

Yield: Makes 10 cups

Answer 7

I'm sorry i don't have exact measurements but i make this just from the top of my head

1 whole butternut pumpkin
2 medium potatoes
1 small to medium brown onion
2 chicken stock cubes

Chop the vegies up to similar sizes, put into a pot cover with water. Add salt & pepper and simmer until everything is soft.

Puree with blender or similar. Serve with a little cream or sour cream

I cook this all the time for my daughter. It would have to be the easiest things i cook...

Answer 8

Harvest Pumpkin Soup
Submitted by: Kathy
"A very easy and great tasting soup."
Original recipe yield: 4 servings.
Prep Time:10 MinutesCook Time:1 Hour Ready In:2 Hours 30 MinutesServings:4 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
2 small sugar pumpkin
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons sour cream

--------------------------------------------------------------------------------

DIRECTIONS:
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

Answer 9

Pumpkin Soup
"This delicious, cream-like soup is served at our family's dinner every year. Originally submitted to ThanksgivingRecipe.com."
Original recipe yield: 7 - 10 servings.
Servings:9 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns

--------------------------------------------------------------------------------

DIRECTIONS:
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.

Answer 10

Go to http://www.recipeforpumpkinsoup.com