CURRIED PUMPKIN SOUP
This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Curry Squash Pumpkin Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
- Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
3-INGREDIENT PUMPKIN MOUSSE
Serve this creamy pumpkin mousse with gingersnaps instead of spoons.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Fall Dessert Pumpkin Milk/Cream
Yield Serves 8
Number Of Ingredients 6
Steps:
- Heat condensed milk in a medium saucepan over medium. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10-12 minutes. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
- Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
- Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.
- Do Ahead
- Mousse can be made 2 days ahead; cover and chill.
SPICED PUMPKIN SOUP
Categories Soup/Stew Milk/Cream Onion Appetizer Sauté Thanksgiving Banana Celery Carrot Pumpkin Fall Cilantro Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
- Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
- Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.
PUMPKIN SOUP WITH RED PEPPER MOUSSE
Categories Soup/Stew Milk/Cream Blender Mixer Thanksgiving Bell Pepper Carrot Pumpkin Fall Chill Simmer Gourmet
Yield Makes 8 to 10 servings (about 14 cups)
Number Of Ingredients 22
Steps:
- Make mousse:
- Purée peppers, oil, vinegar, paprika, and salt in a blender or food processor until very smooth.
- Sprinkle gelatin over water in a 1-quart heavy saucepan and let stand 2 minutes to soften. Heat mixture over low heat, stirring, just until gelatin is dissolved. Remove from heat and whisk in pepper purée 1 tablespoon at a time.
- Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in pepper mixture gently but thoroughly, then cover surface of mousse with plastic wrap and chill until set, at least 2 hours.
- Make soup while mousse chills:
- Cook carrots, onion, garlic, and bay leaf in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add pumpkin, salt, cumin, and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes. Stir in broth and water and bring to a boil, then reduce heat and simmer, covered, until vegetables are very tender, 35 to 45 minutes. Discard bay leaf.
- Blend soup in batches in cleaned blender until smooth (use caution when blending hot liquids), transferring to a bowl.
- Just before serving, return soup to pot and reheat over low heat. Ladle soup into bowls and top each serving with 1 1/2 tablespoons mousse.
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- Pecan-Rye Pumpkin Pie. Of course our best pumpkin recipes include quite a few pumpkin pies, but this one's really the best of both worlds. Deeply flavored custard filling, extra-crispy pecan topping.
- Pumpkin Dutch Baby With Pumpkin Butter. Bring that fall feeling into brunch with this easy Dutch baby, which is creamy and custardy on the inside and airy around the edges, thanks to the inclusion of a bit of canned pumpkin purée.
- Pasta with Smoky Pumpkin Cream Sauce. Don't be fooled by the simple ingredient list: the combo of pumpkin purée and heavy cream turns into a luxurious pasta sauce with a rich smokiness thanks to Spanish smoked paprika.
- Marbled Pumpkin-Maple Cheesecake Bars. Creamy cheesecake meets the perfect fall pumpkin pie. You'll make the pretty swirl by separating the cheesecake filling in two, flavoring some with pumpkin purée and ginger, and swirling the mixture in the crust with a toothpick or skewer.
- Spiced Pavlova With Pumpkin Mousse. Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this elegant spin on pumpkin pie a jewel-like presentation that's both stunning and delicious.
- Pumpkin Cheesecake With Bourbon–Sour Cream Topping. The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake.
- Pumpkin Kolokithopita (Greek Phyllo Pastries) We love these triangular pockets as an appetizer for any fall feast—though we'd also eat them for dinner alongside a green salad.
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- Bourbon Pumpkin Pie. This custardy pie isn't overly spiced, and there is a bit of tang, too, from sour cream. While you don't need to mix bourbon into the whipped cream you're serving alongside, that move does amplify the pie's flavor.
- Ricotta-Pumpkin Gnocchi with Brown Butter. Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together quickly in the food processor.
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