CREAM OF TOMATO & PUMPKIN SOUP
Make and share this Cream of Tomato & Pumpkin Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.
- Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
- Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
- Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.
Nutrition Facts : Calories 147.8, Fat 2.8, SaturatedFat 0.4, Sodium 476.6, Carbohydrate 31.4, Fiber 3.3, Sugar 18.6, Protein 3.5
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.
PUMPKIN AND TOMATO SOUP
This soup is a great change from most Pumpkin soups which include cream, it is still a great creamy soup just without the cream!!
Provided by Sarah
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop pumpkin.
- In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
- Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
- Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.
Nutrition Facts : Calories 245.7, Fat 5, SaturatedFat 1.4, Cholesterol 11.4, Sodium 806.6, Carbohydrate 39.8, Fiber 3.3, Sugar 14.6, Protein 13.9
PUMPKIN TOMATO CREAM SOUP
This soup is from my 365 Ways to Cook Vegetarian cookbook. I bet it would freeze well. Use a can of diced tomatoes instead of fresh?
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot filled with boiling water, blanch tomatoes for 10 seconds. With a slotted spoon, transfer tomatoes to colander to cool.
- Peel, seed and quarter tomatoes.
- In a medium frying pan, melt butter over medium heat; add onion and cook, stirring occasionally, until golden, 4-5 minutes.
- In a blender or food processor, puree tomatoes, onion, pumpkin and broth until smooth. Transfer to a large saucepan.
- Add sherry, salt, pepper and tarragon. Cover and simmer, stirring occasionally, 5 minutes. Add cream and heat through, about 3 minutes. Serve hot.
Nutrition Facts : Calories 732.3, Fat 51, SaturatedFat 31.4, Cholesterol 178.3, Sodium 1047.8, Carbohydrate 24.9, Fiber 3.9, Sugar 8.8, Protein 7.8
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