AUTUMN PUMPKIN AND SQUASH SOUP
This hearty soup makes a great fall meal, served with a salad and some warm crusty bread (we usually have a whole wheat baguette), or use it as a first course. It is derived from a Pumpkin Soup recipe I found several years ago in The Wine Spectator. For a dressy presentation garnish with a bit of Creme Fraiche and some julienned prosciutto. I've made this recipe using brown sugar and also substituting Spenda and my family has not noticed a difference. I have also substituted low fat evaporated milk for the heavy cream with no issues in the final result. This soup can be prepared up to 24 hours before serving. re-heat over very low heat prior to serving.
Provided by Simply Chris
Categories Vegetable
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
- Bake for 45-60 minutes, or until tender.
- During cooking, add hot water to the pan as needed to prevent from burning.
- While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
- Be careful not to burn the onions.
- Remove the pumpkin and squash from the oven and cool until easy to handle.
- Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
- Add the stock and bring to a simmer.
- Puree the soup in small batches in a blender or food processor, then return it to the pot.
- Add the cream and reheat (do not bring back to boil or simmer).
- If the soup is too thick, add more stock until the desired consistency is reached.
- Season with the salt, sugar substitute, nutmeg and cayenne pepper.
Nutrition Facts : Calories 348.3, Fat 22.1, SaturatedFat 13, Cholesterol 69.1, Sodium 629.6, Carbohydrate 33.8, Fiber 3.7, Sugar 10.5, Protein 7.2
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
SQUASH SOUP IN PUMPKIN BOWLS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
- Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
- Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.
CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP
The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.
Provided by Lori W.
Categories Pumpkin
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.
HARVEST PUMPKIN & SQUASH SOUP
Turn some of those gourds used for fall decorating into a creamy, tasty meal! This is a thick and hearty soup perfect for a cold winter's night. I like mine topped with a little parmesan cheese and croutons. You could use all chicken stock in this recipe, I just happened to have some vegetable stock in the fridge. The preparation time includes time to peel the gourds and apples.
Provided by BearsFanJeff
Categories Pumpkin
Time 50m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the squash, pumpkin, apple, onion and stock.
- Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
- Transfer the mix into a food processor and blend until smooth. I did this in several batches.
- Pour the processed soup into another pot or crock pot to reheat.
- Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
- Serve hot or the soup can be refrigerated or frozen.
Nutrition Facts : Calories 199.9, Fat 12, SaturatedFat 7.1, Cholesterol 42.6, Sodium 392.4, Carbohydrate 22.3, Fiber 2.9, Sugar 8.5, Protein 3.7
BUTTERNUT SQUASH-PUMPKIN SPICE SOUP
This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.
Provided by Howard
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
- Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
- Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g
PUMPKIN SOUP WITH COCONUT MILK
The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!
Provided by Pip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- Bake in the preheated oven until soft, about 45 minutes.
- While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
- Bake in the preheated oven until soft, 30 to 40 minutes.
- Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
- Puree soup using an immersion blender until smooth.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g
KABOCHA PUMPKIN SOUP
I had leftover kabocha squash and pumpkin puree. This recipe came to me in a flash of inspiration!
Provided by PaleoRunner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
- Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
- Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
- Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 54.2 g, Fat 3.8 g, Fiber 11.6 g, Protein 6.5 g, SaturatedFat 0.8 g, Sodium 544.7 mg, Sugar 16.4 g
QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS
Provided by Melissa Clark
Categories Soup/Stew Appetizer Thanksgiving Quick & Easy Lime Squash Butternut Squash Fall Winter Healthy Seed Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Servings: Makes 4 servings
Number Of Ingredients 13
Steps:
- Make soup:
- In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.
- While soup simmers, make pumpkin seeds:
- In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.
- Finish and serve:
- When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.
EASY GOURMET PUMPKIN SOUP
Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!
Provided by lintlin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
- Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 17.8 g, Cholesterol 11.7 mg, Fat 11.1 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 482.6 mg, Sugar 7.3 g
PUMPKIN/SQUASH SOUP WITH GARLIC AND THYME
This yummy, warming soup is perfect for cold winter days. It has a subtle garlic and thyme flavour and could be jazzed up easily by adding in some cream or serving with a dollop of sour cream and some cilantro or green onions on top. I hope you enjoy! :)
Provided by Lalaloula
Categories Onions
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
- Heat oil in a pot and when ready, add all the veggies and the thyme. Sautee for about 4 minutes or until fragrant and lightly browned.
- Add enough broth to just cover the veggies.
- Simmer on medium heat for about 20 minutes or until veggies are tender.
- Using a hand-held blender puree the soup to your liking.
- Season with salt and pepper to taste.
- Serve with all the trimmings you like. Enjoy!
- NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.
PUMPKIN / SQUASH SOUP.
Make and share this Pumpkin / Squash Soup. recipe from Food.com.
Provided by Bevan the chef
Categories Vegan
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large pot,heat oil to med temp,Saute'
- ginger,onions.
- Addm all spices.
- Cook over low heat 2 to 3 hours.
- Pur'ee if desired.
Nutrition Facts : Calories 172.1, Fat 9.8, SaturatedFat 1.5, Sodium 18.1, Carbohydrate 20.7, Fiber 4.6, Sugar 10.2, Protein 3.9
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