Anyone have a good recipe for pumpkin soup?

Question

I have this veg. cookbook and the one in there was, to say the least, awful!!!!!! I am open to any suggestions!

Sorry I should of said this, I am a vegetarian. So the second one will not work, sorry

Answer 1

Vegan Pumpkin Coconut Soup Recipe

INGREDIENTS:
1 onion, diced
3 tbsp margarine
2 cups vegetable broth
1 14 ounce can coconut milk
1 15 ounce can pumpkin
1/2 tsp cumin
1/2 tsp curry
1/2 tsp ginger
dash salt

PREPARATION:
In a large pot, sautee the onions in the margarine for 3 to 5 minutes, until onions turn soft.
Add remaining ingredients and stir to combine.

Allow to simmer over low heat for at least fifteen minutes, stirring occasionally

Answer 2

Pumpkin Carrot Soup

1 stick butter
2 onions
2 1/2 cups peeled, cut pumpkin pieces
2 carrots
1 tbs curry
1 tbs Chinese five-spice powder
1/4 cup Thai chili sauce
1/4 cup Dijon mustard
1 quart heavy cream
4-5 shakes black pepper
1 cup sour cream
Dill garnish
Pot of chicken stock - I've seen the episode on TV and the chef said you can use water as a base, but I am sure you can use vegetable stock, too...I've made it with chicken, though.

Heat up a large pot with a stick of butter. Add the onions next so that they'll cook at the bottom of the pot and brown a little. Cut some carrots into chunks big enough to go into a food processor and add those to the pot. Add some peeled, cut pumpkin chunks to the pot with a heaping tablespoon of curry, Chinese five-spice powder and lots of black pepper. Last, add your chicken stock (or water base). Now, boil your soup for about two hours. Pureé the mixture in a food processor to your desired thickness and refrigerate overnight.

The next day, while you are heating your soup, add sour cream, Thai chili sauce, Dijon mustard and a little salt and pepper into a bowl and mix. Pour a quart of heavy cream into your soup while it's heating and add some salt. Pour the soup into individual servings (if your soup is still too thick, try adding some water), then add a dollop of the sour cream mixture and a handful of dill garnish to each bowl.

Answer 3

INGREDIENTH
6 cupth vegetable thtock
1 1/2 teathpoonth thalt
3 1/2 cupth cubed freth pumpkin
1 teathpoon freth parthley
1 cup chopped onion
1/2 teathpoon chopped freth thyme
1 clove garlic, minthed
1/2 cup heavy whipping cream
5 whole black peppercornth
DIRECTIONTH
Cut pumpkin into 1/2-inch cubeth.
Heat thtock, thalt, pumpkin, onion, thyme, garlic, and peppercornth. Bring to a boil, reduce heat to low, and thimmer for 30 minuteth uncovered.
Puree the thoup in thmall batcheth (1 cup at a time) uthing a food procethor or blender.
Return to pan and bring to a boil again. Reduth heat to low and thimmer for another 30 minuteth, uncovered. Thtir in heavy cream. Pour into thoup bowlth and garnith with freth parthley.

I have a Lithp, Thorry!

Answer 4

Pumpkin Soup with Toasted Pepitas

Ingredients

Mexican Cream
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice

Soup
6 tablespoons unsalted 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 chicken broth

Garnish
3/4 cup shelled pumpkin seeds [pepitas], toasted

Method
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.

Answer 5

Great American Beer Soup

1 med. onion
6 cloves garlic
2/3 cup pecans or walnuts
1/2 tsp salt
1/4 tst ground allspice
1/4 tsp ground ginger
1 cup amber lager or any full bodied beer
4 cups vegetable stock
1 1/2 cup pureed pumpkin
1 cup sour cream

Heat oven to 350 degrees.Roast unpeeled onion-1 hour. Roast unpeeled garlic with onion last 20min. Roast nuts for last 10 minutes.
Add onion (peeled), garlic (peeled), nuts, allspice, and ginger to food processor. Process until smooth. Add some of the broth if needed.
Heat together beer, stock, and pumpkin over med-low heat. Stir in pureed onion mixture and simmer for 15 minutes.
Remove from heat and stir in sour cream. Season with salt and pepper to taste.

Answer 6

My favorite soup is pumpkin soup.
Here's how I do it. First you need the following:
1kg pumpkin (peeled and chopped)
2 brown onions (chopped)
3-4 chicken cubes
milk and cream
*cook pumpkin in saucepan with onions and chicken cubes until tender.
*put in blender for 2 minutes or until everything is pureed
*Put pureed soup back in saucepan, heat up slowly until nearly boiled, add milk if the soup is too thick, serve with a bit of cream. Enjoy

Answer 7

I have not tried this..it was posted on Y/A

Pumpkin soup

2 cups water
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (11.5 fluid ounces) mango nectar
3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2 cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onion
1/4 cup finely chopped cilantro, divided
2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated milk

Answer 8

people have already posted alot of good recipes, but i must strongly suggest this fall when pumpkins are in season to take advantage of it and use a fresh pumpkin. canned pumpkin's good, but you can definitely notice the difference in taste when using fresh.

Answer 9

I like the one in The Joy of Cooking. Most of the recipes in it are pretty good and it has lots of advice. You should be able to get it from the library.

They have several "cream of ___________" (fill in with vegetable name) that are similar and you can make low-fat by using skim milk.

Answer 10

If you have any pumpkins this time of year then they're probably ALREADY soup,... not much you can do with that, but add a little cayenne or spice(s) of your choice!
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