Do you have a recipe for pumpkin soup?!
1 small onion, sliced
3 small potatoes (6 oz by weight), peeled and diced
1 ? cup water
2 cups (l lb) pumpkin
gruyere cheese (for topping, use as much or as little as you wish)
Saute the onion in a little butter, add the potatoes, water, and pumpkin. Cook until warm and potatoes soft (and all lumps thawed if pumpkin was frozen). Put in blender and whiz till smooth. Return to pan and heat till hot. Top with shredded gruyere swiss cheese (a must!)
nfd?
Answers: Pumpkin Soup
1 small onion, sliced
3 small potatoes (6 oz by weight), peeled and diced
1 ? cup water
2 cups (l lb) pumpkin
gruyere cheese (for topping, use as much or as little as you wish)
Saute the onion in a little butter, add the potatoes, water, and pumpkin. Cook until warm and potatoes soft (and all lumps thawed if pumpkin was frozen). Put in blender and whiz till smooth. Return to pan and heat till hot. Top with shredded gruyere swiss cheese (a must!)
nfd?
The first recipe is very similar to mine. My only change is that I would use chicken stock or vegetable stock in place of water. And if you wanted to kick it up a notch, add about a quarter of a cup of heavy cream at the end (if you did that, skip the cheese)
both recipes will work. Mine I saute leeks and then add the pumpkin puree and chicken stock (vegetable stock if I am cooking for a vegetarian) and about a tablespoon of mild curry powder or garam masala.
I cook the soup over medium heat for about 30 minutes or so to allow the flavors to meld. I let it cool a little and then run it through the blender or use a stick blender to puree the leeks for a smoother consistency. Then just before I serve it I finish it with a little bit of cream or half and half.
this was delicious, i made it the night before thanksgiving!
8 cups beef stock/broth
1 8 ounce can tomato paste (or you could use a 16 ounce can of tomato sauce)
1 29 ounce can pureed pumpkin
2 tablespoons ground cumin (you can use less, but i LOVE the smoky flavor of cumin)
garlic and onion to taste
salt and either red or black pepper to taste
2 tablespoons each olive oil and butter for sauteeing the garlic and onion, and adding flavor to the soup
chop the garlic and onion finely. in a LARGE soup pot sautee first the onion till translucent, then add the garlic and sautee a minute more. add 4 cups of the beef broth to the onion/garlic mix, bring to a simmer, whisk in the tomato paste. add half the pumpkin, again whisking it in until combined. then add the remaining broth, bring up to a simmer again, and whisk in remaining pumpkin. add the cumin, salt and red or black pepper, bring to a boil, reduce heat and simmer about 10 minutes.
serve topped with a dollop of sour cream if desired.
you can also add a couple cans of drained black beans and then either puree them into the soup, or leave them whole. either way, beans or no beans, its a delicious soup! its smooth and almost creamy, while still remaining fairly healthy!
Thai cooks prepare pumpkins with coconut in various kinds of sweet and savory dishes. Canned pumpkin and packaged Coconut Ginger Soup Base make this classic and complex-tasting recipe 'extra simple' to prepare. This recipe easily doubles for a crowd.
INGREDIENTS
2 tablespoons oil
1 cup minced onions
2 teaspoons finely chopped fresh ginger*
? packet (1 inner envelope) Coconut Ginger Soup Base
1 scant tablespoon Fish Sauce
1 can Coconut Milk
1 (15 oz) can packed pumpkin
1 (15 oz) can chicken or turkey broth
2 tablespoons firmly packed dark brown sugar
Garnish: chopped chives
*A food processor makes quick work of chopping peeled ginger. If you don't have a food processor, use a blender with a bit of water. Freeze any extra chopped ginger for the next recipe.
TOOLS & EQUIPMENT
Food processor or blender
DIRECTIONS
1 Heat oil in a large soup pot over a medium high temperature.
2 Add onions, and ginger to pot. Stirring, cook until onions begin to turn brown. Add Coconut Ginger Soup Base and Fish Sauce. Cook until base is dissolved and fragrant.
3 Add Coconut Milk, pumpkin, broth and sugar. Stirring, bring to a boil. Reduce heat to a simmer and cook about 10 minutes, stirring occasionally. Ladle soup into a tureen or individual bowls, and sprinkle with chives.
Curried Pumpkin Soup
3 tablespoons butter
1 medium sweet onion, chopped
4 medium carrots, chopped
3 medium ribs celery, chopped
1 clove garlic, minced
1 1/2 cups vegetable broth
1 1/2 teaspoons curry powder, or to taste
1/2 teaspoon salt, or to taste
Dash fresh ground black pepper
2 tablespoons fresh parsley, or 2 teaspoons parsley flakes
3 cups mashed pumpkin, fresh if possible
2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
Parsley or chives, for garnish, optional
In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin.
Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives.
Serves 6.