pumpkin soup recipes? what i shoud prepared?

Question

I want to cook pumpkin soup, but i have no idea with that.
which pumpkin better? butternut squash or pumpkin which is usually carved

after if i pick up a pumpkin, how can I cook for a good flavor soup? anything I can buy from market?

should I carve a hole at the bottom or on the top? pumpkin...

Answer 1

butternut swuash will make a better soup, but you can use pumpkin instead of butternut squash if you have a recipe...to add flavor, chop up a red delicious apple into small cubes and add it to the soup.

Answer 2

I have found that the easiest way to prepare your pumpkin is to bake it whole if it's a pie pumpkin or cut it in half if it is a larger pumpkin(skin side up) at 350 degrees until fork tender then you can cut it, peel it and take out the seeds and pulp(strings). You are then left with the flesh which is what you use in all recipes calling for pumpkin. Make: soup, muffins, cookies, cake, pie, pumpkin butter etc.

CURRIED PUMPKIN SOUP

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
7 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves




Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

Cooks' note:
Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

Makes 10 to 12 servings.

Answer 3

If you don't want to wrestle with a pumpkin, you can buy pumpkin in a can for the soup.

http://www.verybestbaking.com/recipes/detail.aspx?ID=32396

Creamy Pumpkin Soup
Yields - 5

1/4 cup (1/2 stick) butter or margarine
1 small onion, chopped
1 clove garlic, finely chopped
2 teaspoons packed brown sugar
1 can (14 1/2 fluid ounces) chicken broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
1/8 teaspoon ground cinnamon

MELT butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally.

Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

Answer 4

i'm no longer a vegan yet I make a solid pumpkin soup that would relatively be switched over to vegan. Saute a million onion and a few cloves of garlic in olive oil till translucent yet no longer brown. upload 3-4 cups chopped pumpkin products and saute for roughly 5 minutes with the onion and garlic. upload vegetable inventory to conceal via a pair of million inch. cook dinner till pumpkin is extremely mushy Puree with an immersion blender, blender or nutrition processor. return to pan and style for salt and pepper. consume as is or upload cream (or soy equiv). -------adjustments------- upload a million tbs curry powder or cumin with the onions and garlic for an exciting style. Serve crowned with toasted pumpkin seeds

Answer 5

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 6

Cream of Pumpkin Soup
NGREDIENTS

* 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

1. 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.
2. 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.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. 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..
5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons
Slow Cooker Pumpkin Soup
INGREDIENTS

* 1 tablespoon olive oil
* 1 medium sugar pumpkin, seeded and cubed
* 1 medium onion, chopped
* 3 cups chicken stock, or as needed
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 1 sprig fresh sage
* 2 small cinnamon sticks
* 2 bay leaves
* 1/2 cup heavy cream

DIRECTIONS

1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
2. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

PUMPKIN SOUP WITH RED PEPPER MOUSSE
For mousse
1 (12-oz) jar roasted red peppers, drained, rinsed, and patted dry
1 tablespoon extra-virgin olive oil
1 teaspoon Sherry vinegar
1/4 teaspoon hot smoked paprika
1/4 teaspoon salt
1/2 teaspoon unflavored gelatin (from a 1/4-oz envelope)
2 tablespoons water
1/3 cup chilled heavy cream

For soup
5 carrots, chopped (1 1/2 cups)
1 large onion, chopped
2 garlic cloves, minced
1 Turkish or 1/2 California bay leaf
3 tablespoons extra-virgin olive oil
1 (4- to 4 1/2-lb) pumpkin or butternut squash, seeded, peeled, and cut into 1-inch pieces (9 cups)
1 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
5 cups reduced-sodium chicken broth (40 fl oz)
3 1/2 cups water

Accompaniment: onion-rye flatbreads

Make mousse:
Purée peppers, oil, vinegar, paprika, and salt in a blender or food processor until very smooth.

Sprinkle gelatin over water in a 1-quart heavy saucepan and let stand 2 minutes to soften. Heat mixture over low heat, stirring, just until gelatin is dissolved. Remove from heat and whisk in pepper purée 1 tablespoon at a time.

Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in pepper mixture gently but thoroughly, then cover surface of mousse with plastic wrap and chill until set, at least 2 hours.

Make soup while mousse chills:
Cook carrots, onion, garlic, and bay leaf in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add pumpkin, salt, cumin, and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes. Stir in broth and water and bring to a boil, then reduce heat and simmer, covered, until vegetables are very tender, 35 to 45 minutes. Discard bay leaf.

Blend soup in batches in cleaned blender until smooth (use caution when blending hot liquids), transferring to a bowl.

Just before serving, return soup to pot and reheat over low heat. Ladle soup into bowls and top each serving with 1 1/2 tablespoons mousse.

Cooks' notes:
• Soup can be made 3 days ahead and cooled, uncovered, then chilled, covered. Reheat as directed above.
• Mousse can be chilled up to 2 days.

Makes 8 to 10 servings (about 14 cups).
PUMPKIN SOUP WITH APPLE SCHNITZ "CROUTONS" '21' CLUB
The following soup can be made with any variety of pumpkin except the traditional jack-o-lantern variety, which is too watery and lacks flavor. Apple Schnitz, time-honored Pennsylvania Dutch preserved apples, make a healthy snack as well as a novel garnish.
4 pounds pumpkin or other winter squash such as butternut or
Hubbard, halved and strings and seeds discarded
2 tablespoons unsalted butter
3 large carrots, chopped
4 celery ribs, chopped
2 large onions, chopped
1 leek (white and pale green part only), halved lengthwise, washed
well, and chopped
12 cups chicken broth or water
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup pure maple syrup
1 cup heavy cream

Garnish: apple Schnitz "croutons":
1 tart apple such as Granny Smith
1/4 cup firmly packed light brown sugar

Preheat oven to 350°F.

In a shallow baking pan arrange squash, cut sides up, and bake 45 minutes, or until soft. Spoon out pulp (there should be 6 to 8 cups) and purée in a food processor.

In a large heavy kettle heat butter over moderate heat until foam subsides and cook remaining vegetables, stirring occasionally, until they begin to soften, 10 to 12 minutes. Add broth or water, squash purée, cinnamon, and nutmeg and simmer, covered 40 minutes. Stir in syrup and cream and simmer, uncovered, 5 minutes. Season soup with salt and pepper.

Cool soup slightly and in a food processor or blender purée in small batches until smooth, transferring to a large bowl. Return soup to kettle and reheat if necessary. Serve soup garnished with croutons.

Preheat oven to 300°F.

Peel and core apple and halve lengthwise. In a food processor fitted with 2-millimeter slicing disk or with a mandoline or other hand-held slicing device cut apple into paper-thin slices. On a large non-stick baking sheet or a large baking sheet lined with parchment paper spread slices in one layer and sprinkle evenly with brown sugar. Bake slices in middle of oven 20 minutes, or until crisp and golden, and transfer immediately to racks to cool. Makes about 12 "croutons."

Makes about 16 cups.
PUMPKIN SOUP WITH HONEY AND CLOVES
Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
2 tablespoon (1/4 stick) butter
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
1 2-pound pumpkin peeled, seeded, chopped (about 6 cups)
6 cups (or more) chicken stock or canned low-salt broth
5 whole cloves

1/2 cup whipping cream
2 tablespoons honey

Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.

Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.)

Serves 8.
Bon Appétit
R.S.V.P.
October 1995
Le Bec-Fin; Philadelphia PA
SILKY-COCONUT PUMPKIN SOUP (KEG BOUAD MAK FAK KHAM)
Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian groceries and in Caribbean produce markets. Pick out the pumpkin with the reddest flesh. You can also use an orange "pie pumpkin."
3 to 4 shallots, unpeeled
1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin
2 cups canned or fresh coconut milk
2 cups mild pork or chicken broth
1 cup loosely packed coriander leaves
1/2 teaspoon salt
2 tablespoons Thai fish sauce, or to taste
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)

In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.

Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.

Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)

Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.

Serves 4 to 6 as part of a rice meal
Hot Sour Salty Sweet
October 2000
Jeffrey Alford and Naomi Duguid
Artisan
SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS
Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice

6 tablespoons (3/4 stick) butter
6 cups finely chopped onions
3 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned low-salt chicken broth

3/4 cup shelled pumpkin seeds (pepitas), toasted

Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)

Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)

Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.

Serves 14.
Bon Appétit
November 1997
BLACK BEAN PUMPKIN SOUP
three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely pureé beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

Makes about 9 cups.
Gourmet
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.
Bon Appétit
R.S.V.P.
HOT-AND-SOUR PUMPKIN SOUP

Active time: 40 min Start to finish: 1 1/2 hr

While you could make one without the other, Blue Ginger's shrimp toasts go so well with this flavorful soup that the two recipes function as a pair. We think of the combination as an Asian twist on soup and a sandwich.
click photo to enlarge
1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped peeled fresh ginger
3 tablespoons vegetable oil
1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups)
1 cup dry white wine
2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water
6 lemongrass stalks (bottom 5 inches only), coarsely chopped
1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped
3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired)
4 kaffir lime leaves (fresh or frozen)
1/3 cup fresh lime juice
1/4 cup Asian fish sauce
1 tablespoon sugar

Accompaniment: shrimp toasts

Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes.

Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.

Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.

Cooks' note:
• Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.

Makes 6 to 8 servings, or about 10 cups.
Gourmet
October 2001
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.

Makes 6 servings.
Bon Appétit
SOUTHWESTERN PUMPKIN SOUP
"The Watermark restaurant here in Cleveland is my favorite place to take out-of-town guests—and I find other excuses to go, too," writes Bob Charleton of Cleveland, Ohio. " Last time I went there, I had lunch in the Garden Room, a glassed-in space overlooking the Cuyahoga River. The highlight of the meal was an unusual pumpkin soup topped with cheddar cheese."

Surprisingly easy to make, this soup is flavored with cumin and chili powder.
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream

1 15-ounce can pure pumpkin 3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro

Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

Makes 4 (first-course) servings.
Bon Appétit
R.S.V.P.