Pumpkintomatocreamsoup Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash halves on 2 sheet pans cut-side up. Drizzle with olive oil and sprinkle generously with salt. Roast until fork-tender, about 20 minutes. Set aside until cool enough to handle.
• Meanwhile, add the potatoes to a pot of heavily salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and set aside.
• Add olive oil to coat the bottom of a heavy-bottomed stockpot over medium-high heat. When the oil starts to shimmer, add the leeks and saute until wilted, about 5 minutes. Add the garlic and red pepper flakes and cook until translucent, another 2 minutes. Add the celery and a big pinch of salt and saute until soft, about 5 minutes more. Add the potatoes and fold to combine. Add the white wine and vegetable stock and bring to a boil. Reduce to a simmer and cook until the flavors have melded and vegetables are soft, about 10 minutes.
• Scoop out the flesh of the squash and add to the pot. Using an immersion blender, blend until smooth. Add the cream and blend once more until velvety. Taste and adjust the seasoning. Serve with toasted pepitas, a drizzle of pumpkin seed oil and goat cheese crumbles. Enjoy!

Steps:

• Saute onion, garlic, scallions, scotch bonnet in oil until softened. Add the diced chicken and saute slightly. Add the chicken stock, roasted pumpkin, thyme, salt and pepper and simmer for approximately 1/2 hour. Puree. Serve.

Steps:

• Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
• Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
• Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
• Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
• Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

Steps:

• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
• Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
• Ladle the soup into bowls and serve.

Steps:

• Remove any seeds from the pumpkin and cut into 3/4 inch strips.
• Cook in boiling salted water for 2 or 3 minutes.
• Drain and dry thoroughly on paper towel.
• Dice strips into about 1/2 inch cubes.
• Heat 2 tablespoons of the oil in a large fry pan.
• Brown the onions slowly.
• Stir in the sugar.
• Add the pumpkin, fry it gently until it starts to turn transparent.
• Place evenly in the bottom of a shallow baking dish.
• Heat the remaining oil.
• Add the tomatoes, garlic, herbs and half of the parsley to the pan.
• Season well with salt and cayenne.
• Cook gently, just until the tomatoes start to collapse, turn once being careful to keep tomato slices unbroken.
• When the moisture has reduced somewhat, spread the tomatoes, in neat rows, over the pumpkin pieces.
• Add a tablespoon of wine (or water) to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
• Mix the remaining parsley with the crumbs and sprinkle evenly over the tomatoes and pumpkin.
• Dot with butter.
• Preheat oven to 400 degrees and bake for 20 minutes or until nicely browned.

Steps:

• Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
• In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
• Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
• For Whipped Cream:
• In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .

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.

Steps:

• Sauté the pear and onion in butter over medium heat.
• Stir constantly until the onions are translucent.
• You also want the pears tender.
• Blend pear mixture and pumpkin in a food processor until smooth.
• Transfer to a large saucepan where you will add the broth, water, wine, cinnamon, salt.
• Bring to a boil.
• Reduce to simmer for 20 minutes uncovered.
• Remove cinnamon stick and stir in the cream.
• Heat thoroughly, but do not boil.
• You may garnish with a dab of sour cream topped with thin strips of green onion.

Steps:

• Heat the oil in a large skillet.
• Add the onion, macadamia nuts, ginger and garlic and sauté until lightly browned.
• Add the turmeric (and cumin, if you use it) and stir.
• Add the apple and squash.
• Stir for 2-3 minutes and the add the chicken stock.
• Cover and cook for 20 minutes or until squash is quite soft.
• Pour all ingredients into a food processor and blend until smooth and creamy.
• Serve with a large dollop of yoghurt (or cream) and whole or halved macadamia nuts.
• Add a little hot water if the soup is too thick (I added some more stock).

Steps:

• Melt butter in a skillet over medium heat.
• Cook chopped onions until soft and golden brown.
• Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
• Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
• Make sure that the ingredients do not clump but are spread throughout the soup.
• Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
• If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
• Serve warm with pieces of bread if desired.

Steps:

• Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
• In a large saucepan, melt the butter using a medium heat.
• Leaving the heat setting the same, add the onions and cook for 5 minutes.
• Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
• Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
• Remove from heat and puree in batches in a food processor.
• Place in a clean suacepan, add honey and cinnamon.
• Bring to the boil then remove from heat.
• Add more seasoning if necessary.
• Top with cheese then serve.
• For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
• Simmer for 5 minutes and then serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Steps:

• Sautée the onions and mushrooms in the butter until soft.
• Sprinkle on the flour and stir.
• Add the honey,salt, pepper, curry and nutmeg.
• Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
• Stir in the cream and heat through, don't boil.
• Taste and reseason!
• Garnish with sourcream and parsley.