Healthy Pumpkin Soup Recipes

Steps:

• In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
• Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
• Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
• Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
• To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
• To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

Steps:

• In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
• Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
• Add stock and bay leaves.
• Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
• Remove any rosemary stalks and bay leaves.
• Place a third of the soup in the blender with a third of the skim milk powder and puree.
• Pour into a large bowl.
• Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
• For Vegetarian use vegetable stock.

Steps:

• Combine the sugar, water, and cubes in a pot over med heat and mix together until sugar and cubes have dissolved.
• Add the pumpkin and bring to a light simmer.
• Reduce heat to low, and add peanut butter, stir until peanut butter dissolves and it begins to simmer,.