HEARTY CORN AND PUMPKIN SOUP
A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.
Provided by Elizabeth Kerns VanderEsch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
- Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
- Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
- Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 44.3 g, Cholesterol 7.2 mg, Fat 11.1 g, Fiber 7.3 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 1819.6 mg, Sugar 10.1 g
PUMPKIN, CORN, AND LEMONGRASS SOUP
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.
Provided by Lillian Chou
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Vegetarian Low Cal High Fiber Dinner Corn Squash Butternut Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
- Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
- Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
- Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
SPICY PUMPKIN & CORN SOUP
A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. - Heather Rorex, Winnemucca, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD
Steps:
- Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
- For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.
MEXICAN CORN AND PUMPKIN SOUP
Make and share this Mexican Corn and Pumpkin Soup recipe from Food.com.
Provided by F-16 momma
Categories Pumpkin
Time 20m
Yield 4 cups, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat EVOO in saucepan over medium-high heat.
- Add corn and chili powder; cook-stirring until fragrant (about 1 min).
- Stir in pumpkin and water; season with salt.
- Simmer until thickened slightly (about 5 min).
Nutrition Facts : Calories 255.3, Fat 9.3, SaturatedFat 1.4, Sodium 33, Carbohydrate 44.3, Fiber 4.9, Sugar 9.4, Protein 7.2
SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS
Categories Soup/Stew Dairy Vegetable Thanksgiving Pumpkin Fall Bon Appétit
Yield Serves 14
Number Of Ingredients 10
Steps:
- 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.
VEGAN PUMPKIN SOUP WITH CORN AND COCONUT
A delicious plant-based, vegan pumpkin soup with a twist! Perfect for a cold winter night.
Provided by Christina's Creations
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 30m
Yield 9
Number Of Ingredients 15
Steps:
- Combine pumpkin, potatoes, creamed corn, 2 cans cream of coconut, soy milk, nutritional yeast, turmeric, paprika, thyme, cumin, chili powder, salt, and pepper in a large pot. Pour in enough boiling water to cover the vegetables. Bring to a boil over medium-high heat. Reduce heat and simmer until pumpkin and potatoes are soft, 15 to 20 minutes.
- Puree soup using an immersion blender adding 1/2 cup cream of coconut if you want the soup creamier.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 101.1 g, Fat 18.4 g, Fiber 6.3 g, Protein 11.3 g, SaturatedFat 15.8 g, Sodium 397 mg, Sugar 59.6 g
MEXICAN STREET CORN SOUP
Serve up a bowl of this spicy Mexican soup for lunch or supper. Made with lime, green chilli and smoked paprika, it's full of interesting flavours
Provided by Nadine Brown
Categories Lunch, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
- Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
- Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.
Nutrition Facts : Calories 236 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
PUMPKIN & CORN SOUP
Have no idea where this recipe came from, but it's been in my files for about 20 years & it makes a comfortingly tasty soup.
Provided by Sydney Mike
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, combine broth, corn & onion.
- Bring to boil, then reduce heat, cover & simmer 20-25 minutes until onion is tender.
- Stir in pumpkin & blend well.
- Cover & simmer 5-10 minutes until thoroughly heated.
- Add half-and-half, salt & pepper.
- Cook & stir until thoroughly heated, but DO NOT BOIL.
Nutrition Facts : Calories 225.7, Fat 6.6, SaturatedFat 2.8, Cholesterol 11.2, Sodium 858.6, Carbohydrate 36, Fiber 4.6, Sugar 6.7, Protein 11
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