Autumn Harvest Pumpkin Soup Recipes

Steps:

• 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

Steps:

• In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender., Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.

Steps:

• Add the first 11 ingredients into stock pot over medium high heat.
• Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
• Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk.

Steps:

• In a soup pot over medium heat, melt butter.
• Add onion and celery and saute until tender, about 5 minutes.
• Add 1 cup of the stock and simmer, covered, for 10 minutes.
• Transfer to a blender in batches and puree until smooth.
• Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin.
• Simmer until flavors are blended, about10 minutes.
• Ladle into bowls, top with a few apple pieces and sprinkle with parmesan.

Steps:

• Heat the oil in-a small saucepan.
• When moderately hot, add the onion and saute until tender.
• Add the pumpkin, tomato, broth, salt, and pepper.
• Cover and cook for 8 to 10 minutes, stirring frequently.
• Carefully pour the hot mixture into a blender puree until smooth.
• Gradually add the milk and blend well.
• Return to heat to warm.
• Sprinkle with nutmeg before serving.

Steps:

• Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
• Pour off any excess fat.
• Add onions and garlic continuing to cook until onions are softened.
• Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
• Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
• Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
• Adjust final seasoning.

Steps:

• Saute onions and garlic in butter over medium heat until soft, but don't let brown.
• Add pears and yam and cover, cooking 5-8 mins until yam is soft.
• Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes.
• Add cooking sherry and half and half in the last 10 minutes of cooking.
• Remove from heat and add pumpkin. Stir until combined.
• Allow to cool for 15-30 minutes.
• Puree in food processor or blender.
• Return to heat and serve, garnishing with sour cream or yogurt, or put into containers to freeze.

Steps:

• In a large saucepan, saute shallots and celery in butter until tender. , Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through.

Steps:

• Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
• Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
• Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
• Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
• Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.