How to make fresh pumpkin soup?

Question

Hi guys,
I bought some fresh pumpkin and I have already steam it, but I don't know how to make pumpkin soup?

By the way, I tried it to blend it with milk but it taste bad... HELP PLEASE? How can you do it tasty and like the can soup?

Answer 1

If I were you, I wouldn't make it, is a waste of time and before you even start it, your kitchen is already mess up.
Just get a can soup, why bother?

Answer 2

Harvest Pumpkin Soup

Pumpkins are one of the oldest harvest crops in the Americas. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out.

Makes 4 to 6 servings

Ingredients:

1 small (12 inch) pumpkin, or one 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste

Preparation:

If using a fresh pumpkin, preheat the oven to 350 degrees F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or purée the pumpkin flesh in a blender.

Combine all ingredients except the broth, in a large saucepan and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.

Answer 3

pumpkin soup!!!


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 4

Save me a bowl please!

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 magazine

Answer 5

PUMPKIN SOUP

1/2 c. butter
2 lg. white onions, sliced
1 1/2 c. sliced green onions, white part only (save greens)
2 (16 oz.) cans pumpkin
8 c. chicken stock or broth
2 bay leaves
1 tsp. sugar
1/2 tsp. curry powder
1/3 tsp. nutmeg
4 c. milk
Few sprigs parsley
Salt & freshly ground pepper

GARNISHES:

1/2 c. sour cream or yogurt
Paprika
1/2 c. minced green onion tops

Melt butter in soup pot over medium heat. Add onions and saute until soft and golden brown. Stir in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to simmer, then reduce heat and continue simmering, uncovered 15 minutes, stirring occasionally. Transfer soup in batches to blender or food processor and puree. Return to soup pot and add milk, salt and pepper to taste. Simmer 5 to 10 minutes but do not allow to boil. Cut lid from a medium sized pumpkin and scoop out flesh and seeds. Reserve pumpkin shell.
Just before ready to serve, preheat oven to 350 degrees. Place reserved pumpkin shell on baking sheet and heat about 5 to 10 minutes, or until warm. Transfer soup to warm pumpkin shell. Ladle into individual bowls and float dollop of cream on each. Sprinkle with paprika and top with minced green onion.

Answer 6

1/2 cup onion 3 tbsp. butter 2 cups mashed cooked pumpkin 1 tsp. salt 1 tbsp. sugar 1/4 tsp. nutmeg 1/4 tsp. ground pepper 3 cups chicken broth 1/2 cup heavy cream Chop the onions and gently brown with butter in a pan. Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.

Answer 7

I make mine with the pumpkin, potatos, onions and/or leeks, for flavour I add squash just for an added zip, I buy the frozen blocks of butternut squash in the frozen food dept, I put everything in a pot, if you want strictly veggie soup, I buy the tinned veg stock or use a based from Poland called Vegeta, but chicken stock or base with water is fine.

Once everything has cooked down, I use my stick blender and then add cream or milk, season it with salt, pepper, nutmeg and cinnmon. I generally serve it with small croutons and chopped parsley.

I made this quite often and we had it on one of my fall menus, I was a chef in Canada for 20 yrs working all over the country and a stint in Jamaica, where they make one with beans, hot peppers, corn and fresh thyme they call it "Jump Up" soup, one bowl and you jump up for sure.

Answer 8

This is my favorite peach cobbler recipe (from Paula Deen)

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a deep baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

thats how you make peach cobbler

Answer 9

Extract the juice from the pumkin. Use it to make pumkin soup. Add some spices to it.

Answer 10

Just throw some water in there and you have your din din

Good Luck

HAPPY NEW YEAR