pumpkin soup recipe?

Question

please help ,was in australia in march and had pumpkin soup and it was fab ,anyone got the ozzy recipe for me ? thanks

Answer 1

http://www.melissas.com/recipes/index.cfm?Recipe_ID=154

I found it here.

Answer 2

I'm not a vegan but I make a good pumpkin soup that can easily be converted to vegan. Saute 1 onion and a few cloves of garlic in olive oil until translucent but not brown. Add 3-4 cups chopped pumpkin pieces and saute for about 5 minutes with the onion and garlic. Add vegetable stock to cover by about 1 inch. Cook until pumpkin is very tender Puree with an immersion blender, blender or food processor. Return to pan and taste for salt and pepper. Eat as is or add cream (or soy equiv). -------Variations------- Add 1 tbs curry powder or cumin with the onions and garlic for an interesting flavor. Serve topped with toasted pumpkin seeds

Answer 3

Pumpkin Soup Recipe

A wonderful pumpkin soup recipe made with steamed pumpkin, cream or milk, maple syrup, butter, and nutmeg.

INGREDIENTS:
2 pounds fresh pumpkin, peeled, cut into chunks, seeds removed
3 cups milk or half-and-half, scalded
1 tablespoon butter
2 teaspoons maple syrup
1 teaspoon salt
1/8 teaspoon nutmeg

PREPARATION:
Steam the fresh pumpkin until tender; mash or puree. Stir into the hot milk; stir the remaining ingredients. Heat through and serve immediately.
Serves 6.

Answer 4

PUMPKIN SOUP

1. Prepare pumpkin by peeling and steaming until soft. Then puree pumpkin.
2. Combine: 1/2 gallon pumpkin, 3 quarts milk, salt and sugar to taste. Bring to boil, stirring constantly to avoid burning.

3. Mix together: 6 tablespoons of flour, 5 eggs, a small amount of cold water to form a light batter. Pour into boiling soup to form noodles.

Answer 5

"Pumpkin Soup" - 6 1/2 cups

1/4 cup butter or margarine
1 medium onion; chopped
1 (16 oz.) can pumpkin
1 (10 3/4 oz.) can condensed chicken broth
3 cups milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Generous dash sugar
Generous dash white pepper
Croutons

In 3-quart saucepan over medium-high heat, in hot butter, cook onion until tender, stirring often.
Stir in pumpkin, broth, milk, salt, nutmeg, sugar and pepper. Heat just to boiling, stirring constantly.
To serve: Ladle soup into bowls; garnish with croutons.

Answer 6

Creamy Pumpkin Soup:

Sprinkle with toasted croutons, if desired.

2 teaspoons stick margarine
1 cup chopped onion
3/4 teaspoon dried rubbed sage
1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
3 tablespoons all-purpose flour
3 (10 1/2-ounce) cans low-salt chicken broth
1 tablespoon tomato paste
1/4 teaspoon salt
3 cups cubed peeled fresh pumpkin (1 pound)
1 cup chopped peeled McIntosh or other sweet cooking apple
1/2 cup evaporated skim milk
Sage sprigs (optional)

Melt margarine in a Dutch oven over medium heat. Add onion; sauté 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly.

Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.

Yield: 5 servings (serving size: 1 cup)

Answer 7

My mums soup is delicious:

1 pumpkin, 1 leek, a couple of turnips, a sweet potato, a butternut squash, a small swede and a couple of carrots.

Peel and chop the veg, put into a large pan and cook down with some vegetable stock. when all veg are soft puree and blend slowly with some milk and cream and season to taste with a little black pepper and some parsley. absolutley gorgeous

Answer 8

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 9

No, I don't have the Ossie Recipie for you but Im sure they have it at the restaurant you got it at.

E-mail the chef and ask.

in the meanwhile... try this one.

1 can pumpkin pie mix
1 cup heavy cream
butter
curry mix (preferably, your own) making sure that you toast the curry before adding the ingredients to bring out the flavor.

Blend
heat
eat.

Answer 10

You have Cream of the Pumpkin soup its recipe is:

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.

You also have another pumpkin soup which recipe is:

INGREDIENTS
6 cups chicken stock
1 1/2 teaspoons salt
3 1/2 cups cubed fresh pumpkin
1 teaspoon 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
Cut pumpkin into 1/2-inch cubes.
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 11

This is a recipe from the south of Australia, hopefully you don't need to find a pumpkin as big as the one here!
http://www.abc.net.au/sa/stories/s820851.htm