has anyone go a pumkin soup recipe simple please?

Answer 1

This recipe is a simple one
Ingredients
1 large pumpkin, cut in chunks
2 cloves garlic, chopped
1 medium red chilli, chopped
1 can coconut milk or cream
lots of coriander leaves
salt and pepper

Method
1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.
2. Chop the flesh into small chunks and cook in boiling water until soft.
3. Meanwhile, add the chilli, garlic, half the corinader, salt and pepper to a blender and whiz until well blended.
4. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumkin into the blender with the chilli mix and blend.
5. Put the mixture back into a saucepan, add the coconut milk and simmer. If it is too thick, add some of the reserved cooking water.
6. Serve in large bowls and add the remaining chopped coriander for garnish.

Answer 2

Pumpkin Soup

2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
1 tablespoon sage leaves
3 cups chicken stock
1 cup cream
Salt and freshly ground pepper
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 4 soup bowls and serve immediately.

Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.



This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 3

Thai Pumpkin Soup

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.

Answer 4

I usually make up my own recipes as I go along! Vary the quantity depending on the amount of people

1 small pumpkin
1 small butternut squash
1/2 cup of red lentils
2 onion - chopped
3 gloves of garlic
Salt and pepper to taste
Milk
2 cups of milk
1 bay leaf
1 stock cube

Clean and cube your sweet potatoes, squash and pumpkin

Saute your onion and garlic in some butter until they are clear
add your cubed vegetables and lentils and bay leaf,cook for 5 minutes over a medium heat.

Dissolve your stock cube in 1/4 cup of water and add it to the vegetables! Cook for 5 minutes.

Fill the half pot with water until it covers the vegetables. Bring to a boil!
Cook on low for 15 minutes!

Add two cups of milk half way through the 30 minutes and season!

Taste to see if you have enough seasoning bring to a boil just before serving

Serve with fresh bread

It's a simple recipe that you can adjust! Use half the milk and add some cream instead or if you are watching calories use soya milk!

I find that the best recipes are found by combining a couple of recipes together!

Good luck

Answer 5

Pumpkin Soup

1 lrg onion minced
2 cup nonfat chicken broth or vegetable broth
1 1/2 cup pumpkin cooked and pureed or canned pumpkin
1/2 tsp dried oregano
1/4 tsp hot pepper sauce or more, to taste
1/4 cup pumpkin seeds, roasted optional

In a 2-quart saucepan, cook the onions in 2 Tbsp of the stock until limp.
Add the remaining stock, pumpkin, oregano, and hot-pepper sauce. Simmer for 15 minutes.
Serve sprinkled with pumpkin seeds.
This is extremely easy and quick and incredibly delicious.

Answer 6

If your using a real pumpkin, then de-seed it, rinse it, then small dice the flesh (do not use the rind or the shell, unless you want to serve it in the shell). In a large saute pan (skillet), take white wine, minced onions, minced garlic,Italian seasoning, cap full of lemon juice and reduce it down to hardly any liquid, add the diced pumpkin and cook for about 5-7 min. Then in a big pot take low sodium chicken or veggie broth and bring to a simmer, add minced potatoes (w/o skins), then add your ingredients from the saute pan, let everything become friendly w/ each other in the pot of slowly simmering liquid goodness. After it has reduce loss about 1/4 of its liquid add, heavy cream slowly, then a dash of nutmeg salt & pepper to taste. I serve them with candied shreeded carrot and in the little pumkins. If you want to save time them buy the can pumkin, unsweeted

Answer 7

You can use canned pumpkin in this one:

"CREAM OF PUMPKIN SOUP
Yield: 8 servings

2 tb Unsalted butter
1 md Onion; roughly diced
4 c Pureed pumpkin
- (canned or fresh)
3 qt Chicken stock
-or low-sodium chicken broth
1 ts Salt
1 ts Ground coriander
1/2 ts Curry powder
1/2 ts White pepper
3 c Milk and/or whipping cream
1/3 c Walnut oil

MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot."

Answer 8

"Pumpkin Soup" - 6 servings

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 tsp. salt
1/8 tsp. ground nutmeg
Generous dash sugar
Generous dash white pepper
Croutons

1) In 3-quart saucepan over medium-high heat, in hot butter, cook onion until tender, stirring often.
2) Stir in pumpkin, broth, milk, salt, nutmeg, sugar and pepper. Heat just to boiling, stirring constantly.
3) To serve: Ladle soup into bowls; garnish with croutons. Yields 6 1/2 cups.

Answer 9

YES. its delicious. seriously i do.