SPICY GREEK PUMPKIN SOUP
Great for using fall pumpkins. No pumpkins? No problem - use canned pumpkin and a bit less stock. Taken from Greek Cooking by Salaman.
Provided by Linky
Categories Pumpkin
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pumpkin into even sized chunks.
- Heat oil, cook leeks and garlic until softened.
- Add ginger and cumin, stir for another minute.
- Add pumpkin chunks and stock, season with salt and pepper.
- Bring to boil then simmer for 30 minutes or until pumpkin is tender.
- Process soup in blender or with immersion blender.
- Reheat gently, ladle into 4 bowls.
- Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.
SPICY PUMPKIN SOUP
Make and share this Spicy Pumpkin Soup recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a 3-qt saucepan.
- Add garlic, chili powder and cumin.
- Stir over medium heat for 1 minute.
- Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
- Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
- Ladle into soup bowls and garnish with cheese and sour cream, if desired.
Nutrition Facts : Calories 332.6, Fat 5.2, SaturatedFat 0.9, Sodium 1477.8, Carbohydrate 60.4, Fiber 10, Sugar 3.8, Protein 16.4
SPICY PUMPKIN SOUP
Try this light and delicious pumpkin soup with crusty bread rolls. It is ideal as a nutritious start to any dinner. The chef also recommends it for a cold winter snack.
Provided by Kim Ong
Categories Vegetable
Time 45m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Peel pumpkin with a sharp knife.
- Remove the seeds.
- Chop the pumpkin flesh roughly.
- Place pumpkin, parsnip, potato, onion, carrot, garlic, ginger, curry powder, chilli and water in a large saucepan.
- Cover and bring to boil.
- Reduce heat and simmer for 30 minutes or until all vegetables are tender and about to fall apart.
- Puree the soup using a hand-held blender in the saucepan.
- Or puree in batches in a blender or food processor.
- Taste and if required, add freshly ground black pepper or extra chilli.
- Serve pumpkin in bowls with a swirl of yoghurt on top or stir yoghurt through soup.
- Note: For dinner with guests, you might want to serve the soup in individual golden nugget pumpkins.
- Drop pumpkins into boiling water and cook for 2 minutes.
- Remove and cut each pumpkin across horizontally at the top to create a lid and a pumpkin bowl.
- Remove the seeds at the core of the pumpkin bowl and pour in the hot soup with a swirl of yoghurt on top.
- Garnish with corriander or mint leaves over the top.
Nutrition Facts : Calories 159.9, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.5, Sodium 47, Carbohydrate 35.8, Fiber 4.2, Sugar 7.6, Protein 5.8
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
SPICY PUMPKIN SOUP
I use a heaping tablespoon of dried chili flakes and I add in cayenne pepper also, my family loves extreme spice, but you can adjust the heat level to suit you taste, the brown sugar and whipping cream tones down the heat quite a lot! A nice presentaion to serve to guests would be to serve the soup in roasted carved-out sugar pumpkins!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan melt the butter over medium heat; add in the onions, celery dried chili flakes, curry powder and coriander; saute for 3-4 minutes.
- Add in the garlic and saute for another 3-4 minutes.
- Add in the pumpkin puree and 5 cups broth; bring to a boil, stirring to blend well, reduce the heat and simmer for about 20 minutes.
- Cool the soup slightly then (in batches) blend or process the soup until smaooth; return to the pot.
- Heat the soup and then add in the brown sugar; mix to completely combine the sugar.
- Add in the half and half cream and the whipping cream, season with salt and pepper, then cook until heated through.
- Add in cayenne pepper if desired.
- Ladle into bowls, top with croutons or toasted pumpkin seeds.
Nutrition Facts : Calories 390.8, Fat 25.8, SaturatedFat 15.7, Cholesterol 77.3, Sodium 741.8, Carbohydrate 34.2, Fiber 1.8, Sugar 16.6, Protein 9.5
SPICY PUMPKIN SOUP
A healthy and tasty dish, which is quick and easy to prepare. The hint of spice gives this smooth and silky soup an extra kick. Ingredients given are easily adapted.
Provided by dijoxc
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
- Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
- Add chilli and coriander. Cook for 1 minute or until fragrant.
- Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
- Set aside for 2 minutes to cool slightly.
- Blend in batches until smooth.
- Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
- To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.
CREAMY SPICED PUMPKIN SOUP
This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
- Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
- Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g
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