PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
CREAMY PUMPKIN SOUP
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Provided by Lidey Heuck
Categories dinner, lunch, soups and stews, vegetables, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
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.
VERY SIMPLE PUMPKIN SOUP
Categories Soup/Stew Milk/Cream Mushroom Appetizer Quick & Easy Pumpkin Fall Maple Syrup Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
- A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
SAVORY PUMPKIN PIE SOUP WITH CINNAMON MARSHMALLOWS, PEPITA STREUSEL, AND WHIPPED CRèME FRAîCHE
Provided by Graham Elliot
Categories Soup/Stew Milk/Cream Appetizer Christmas Lunch Spice Pumpkin Fall Winter Anise Cinnamon Clove Christmas Eve Seed Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- Make the pumpkin soup:
- Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
- In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
- Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
- Make the cinnamon marshmallows:
- In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.
- Make the pepita streusel:
- Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.
- Make the whipped crème fraîche:
- In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.
- To serve:
- Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.
PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
PUMPKIN SOUP WITH ANISE
This is more complicated than opening a can . . .but you will be rewarded! Fresh hot bread makes a great accompaniment! Inspiration come from the Soup Bible.
Provided by Galley Wench
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the pumpkin, remove the seeds and chop roughly.
- In a large pan heat oil and saute onions until golden.
- Stir in garlic, chilies and curry paste and cook for 1 minute.
- Add the chopped pumpkin and sweet potatoes; cook for 5 minutes more.
- Pour in stock and season.
- Bring to a boil, then cover and lower heat and simmer for 25 minutes.
- Process until smooth in a blender or food processor and return to a clean pan.
- Add the anise and reheat.
- Taste and adjust seasoning if necessary.
- Serve in heated bowls garnished with a spoonful of cream.
Nutrition Facts : Calories 264.2, Fat 15.1, SaturatedFat 5.9, Cholesterol 26.4, Sodium 58.9, Carbohydrate 31.1, Fiber 3.9, Sugar 8.4, Protein 4.6
More about "pumpkin soup with anise recipes"
TRADITIONAL FRENCH PUMPKIN SOUP RECIPE - MARY'S NEST
From marysnest.com
PUMPKIN SOUP WITH ANISE | VEGWEB.COM, THE WORLD'S LARGEST …
From vegweb.com
PUMPKIN SOUP | RECIPETIN EATS
From recipetineats.com
EASY PUMPKIN SOUP - VIDHYA'S HOME COOKING
From vidhyashomecooking.com
ALL THE TIPS YOU NEED TO MAKE THE BEST PUMPKIN SOUP THIS FALL
From southernliving.com
ROAST PUMPKIN SOUP WITH ANISE MYRTLE – KAKADU PLUM CO
From kakaduplumco.com
PUMPKIN SOUP | RICARDO
From ricardocuisine.com
PUMPKIN SOUP RECIPE | EASY CREAMY PUMPKIN SOUP IN MINUTES
From hebbarskitchen.com
EASY PUMPKIN SOUP (WITH CANNED PUMPKIN) - BOWL OF DELICIOUS
From bowlofdelicious.com
PUMPKIN SOUP RECIPE (WITH ROASTED PUMPKIN!) – WELLPLATED.COM
From wellplated.com
CREAMY PUMPKIN SOUP RECIPE (30 MINUTES!) | WHOLESOME YUM
From wholesomeyum.com
CREAMY PUMPKIN SOUP RECIPE - BRAZILIAN KITCHEN ABROAD
From braziliankitchenabroad.com
SIMPLICITY MEETS FLAVOR: EASY CREAMY PUMPKIN SOUP RECIPE
From stacyling.com
HOW TO MAKE THE PERFECT PUMPKIN SOUP – RECIPE
From theguardian.com
CREAMY PUMPKIN SOUP RECIPE (WITH CANNED PUMPKIN) | THE KITCHN
From thekitchn.com
EASY PUMPKIN SOUP RECIPE | SINGLE SERVING | ONE DISH KITCHEN
From onedishkitchen.com
JAPANESE-STYLE PUMPKIN SOUP (PUMPKIN SURINAGASHI)
From japan.recipetineats.com
You'll also love