Spicy Pumpkin Soup Recipes

Steps:

• Rinse and drain the beans and corn, put them aside for now.
• Bring the broth to a boil, then reduce the heat.
• Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
• Stir in the beans.
• Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
• Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
• Mix in the dried ingredients and incorporate. Then put in the cilantro.
• Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.

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.

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.

Steps:

• In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

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.

Steps:

• Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
• Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
• Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
• Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
• Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

Steps:

• Heat dressing in large saucepan on medium heat. Add onions; cook and stir 5 to 7 min. or until crisp-tender.
• Add pumpkin, chicken broth, sugar and red pepper; mix well. Stir in water. Bring to boil. Reduce heat to medium-low.
• Stir in cream cheese; cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk.

Steps:

• In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.

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.