I am after a recipe for pumpkin soup using butternut pumpkin, tomato, onions and chicken stock and spices?

Answer 1

mix it all together, boil, puree. It's not rocket science.

Answer 2

Butternut Pumpkin Soup
Recipe #332861 rating
You can use any type of pumpkin for this soup, however, the butternut pumpkin adds a really sweet flavour, which is why I prefer not adding any cream at the end, put it's purely a taste thing.
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6 servings 55 min 20 min prep
Change to: servings US Metric
40 g butter
1 large yellow onion, chopped coarsely
1 1/2 kg butternut pumpkin, chopped coarsely
2 large potatoes, chopped coarsely
1 1/2 liters chicken stock (6 cups)
1/4 cup cream (optional)

Not the one? See other Butternut Pumpkin Soup Recipes
< 60 mins Soups
Low Protein Soups
Vegetables Soups
Melt butter in a large saucepan, cook onion, stirring, until soft.
Stir in pumpkin and potato, cook, stirring, 5 minutes.
Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
Blend or process soup, in batches, until pureed.
If desired, push through food mill or large sieve into a large clean saucepan.
Serve topped with a dollop of sour cream and a few chives (optional).
If adding cream:.
Just before serving, add cream, stir over heat until soup is hot.

Answer 3

here's a recipe i love... Butternut Soup 1 onion, chipping 1 clove garlic, crushed 4 cups chicken stock 1 1/2 lbs butternut pumpkin, peeled and sliced 2 potatoes peeled and sliced 1/2 tsp dried marjoram 1/2 tsp grated nutmeg freshly ground black pepper to taste 3 tbsp buttermilk Fresh chive for garnish In a large saucepan over medium heat sautee onion, garlic and 2 tablespoons of chicken stock for 3 minutes Pour in remaining stock and add pumpkin, potatoes, marjoram, nutmet and black pepper. Cook for approximately 30 minutes until the pumpkin and potatotes are tender Allow to cool until just warm Using a blender or food processor puree the soup it may take a couple of batches Bring the soup back into the saucepan and allow to warm gently Sprinkle with a little fresh chive if desired

Answer 4

No tomatoes here, but this may be a launch pad for you. You can use chicken stock if you want.

**Pumpkin Soup**

Cut up, de-seed, and peel one 4-5 lb. Fairytale Pumpkin. Place in 2 gallons water and cook until soft (1-2 hours).
Combine 1 Tbsp. each: salt, pepper, garlic powder, corriander, cumin. Add to soup.
Combine 1/2 cup vegetable base with 1/2 cup hot water and add to the soup.
Whip, blend, and mesh until smooth. Presto! Pumpkin soup! Garnish each bowl w/ a small slice of cold butter.

Answer 5

Check the link below. There are ten different soup recipes using butternut pumpkins. Since there's a variety, you might find one you prefer more than another.

Answer 6

1 Large can pumpkin pie mix (not plain pumpkin)
2 cans evaporated milk
2 cans chicken stock
1 yellow onion diced
italian sausage, 1 lb. browned and drained
butter
saute onion in butter until tender, add sausage, add pumpkin and the rest of the ingredients-stir over low to medium heat until serving temperature. this is a favorite around holloween.

Answer 7

start with a butternut pumpkin, add tomatoes, onions chicken stock and spices - heat and eat.

Answer 8

Simple Pumpkin Soup

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 half and half or fat free half and half.

Answer 9

Is this for Hollween?

Answer 10

sounds like you already know what it is if you know all that !!!