Do you know a good Pumpkin Soup reciepe?

Question

Nothing too elaborate, some nice simple vegtables etc

Answer 1

Hopefully you are going to use a fresh pumpkin.
Roast the pumpkin in a 350F oven until soft - time depends on size.
Cut up carrots, celery and onion - saute in a little butter - in a deep stock pot put carrot mixture, roasted pumpkin flesh and either water (for veggie) or chicken stock (no salt if using canned) simmer at medium stirring occasionally. Use either a hand blender or jar type to make a smooth rich broth. B4 service add a little heavy cream, some nutmeg and sage leaves. Easy and tasty. To make it fancy schmancy use the pumpkin shell as your serving vessel.

Answer 2

2 tablespoons canola or other mild-flavored vegetable oil # 1 medium onion, coarsely chopped # 4 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed # 4 cups roasted pumpkin cubes (from about 2 pounds of raw pumpkin) # 3 (about 3 1/2 pounds) sweet potatoes or jewel yams, peeled and cut into 1-inch cubes # 1(15-ounce) jar whole peeled chestnuts, optional # 1 1/2 teaspoons salt # 3/4 teaspoons freshly ground white pepper # 1/2 teaspoon ground ginger # 1/4 teaspoon ground allspice # 1/4 teaspoon ground nutmeg # Coarse salt and freshly ground pepper # 1 1/2 cups half and half or milk, or more as needed # Roasted Pumpkin seeds, for garnish, optional # Cooking Directions Heat the oil in a large saucepan over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, sweet potatoes, chestnuts (if using), salt, pepper and spices; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly, then add the half and half. In batches, process mixture in a food processor or blender until very smooth (if soup is too thick, gradually add more half and half as needed). Adjust seasoning if necessary. Just before serving, garnish with pumpkin seeds, if desired. Yield: 6 to 8 servings

Answer 3

Pumpkin and bacon soup,

You need 8 rasher of bacon, streaky chopped.
1 Onion peeled and chopped
1tsp coriander
One pound 10 oz pumpkin in chunks (seeded)
2 Medium Potatoes chopped
salt and pepper
2 Vegetable stock cubes
Single Cream, Fresh coriander and naan bread or chunky bread which ever you prefer to serve.

1. Heath a large pan and dry fry, bacon, for 5 Min's until crisp and golden. Then add the oil onion to the pan and fry for a few Min's until golden brown.

2. Add the coriander and fry for 1 min, add pumpkin, potatoes and stock season with salt and pepper and cover and simmer for 15 Min's until veg's are soft.

Blend the soup in a blender until smooth, Store in fridge when your ready to serve heat soup add a spoon of cream, coriander and more pepper serve with crusty bread or nann bread

Store in fridge or freeze as you would with any other soup.

You can add other ingredients if you prefer!!

Answer 4

VERY SIMPLE PUMPKIN SOUP
Pour a Chardonnay with the meal; if there are kids at the table, offer them apple cider.
2 15-ounce cans pure pumpkin
4 cups water
1 cup half and half
1 garlic clove, pressed
1/4 cup pure maple syrup
4 tablespoons unsalted butter
1/2 teaspoon Chinese five-spice powder*
4 ounces fresh shiitake mushrooms, stemmed, sliced




Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
* A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

Answer 5

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.

Servings Per Recipe: 6

Amount Per Serving

Calories: 330

Total Fat: 26.5g
Cholesterol: 65mg
Sodium: 1376mg
Total Carbs: 20.9g
Dietary Fiber: 4g
Protein: 5g
VIEW DETAILED NUTRITION

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Answer 6

SPICED PUMPKIN SOUP
"When autumn comes to Chicago, I love going to Lucca's to enjoy a big bowl of pumpkin soup while sitting outside on the patio ," writes Tom Cove of Chicago, Illinois. "Can you get this terrific recipe?"
A medley of exotic spices plus coconut milk and banana add complexity and rich flavor.

1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole clove
5 cups low-salt chicken broth
2 cups canned pure pumpkin
3/4 cup canned unsweetened coconut milk*
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage leaves
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro




Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

* Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.

Makes 8 servings.

Answer 7

Cut pumpkin into pieces and cook unil tender in boiling salted water. When tender, drain and put back in pot. Mash up (foodprocessor will work the best), add single cream untill it reaches the desired consistency. Season with salt and pepper and serve with crusty bread.

Answer 8

Pumpkin, couple of potatoes, few carrots, boil up with a vegetable stock cube, add a little fresh ginger and coriander. Tastes great, my kids love it