Anyone have a simple pumpkin soup recipe to share with me?!
I'll give your suggestions a whirl! I have on hand, canned Libby's pumpkin, a box of Rachel Ray chicken stock, butter, onion, garlic, and whole milk!.!.!.!.any ideas for me!? Thanks!Www@FoodAQ@Com
Answers:
My Mom's Pumpkin Soup
1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
Preheat oven to 425 degrees F (220 degrees C)!.
Place pumpkin, carrots and onions in a baking dish or roasting pan!. Drizzle with vegetable oil!.
Bake in preheated oven 40 minutes, until soft but not blackened!.
In a large pot over medium heat, bring water and bouillon to a boil!. Cook potato in simmering water until soft, about 20 minutes!.
Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth!. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt!. Heat gently; serve!.Www@FoodAQ@Com
1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
Preheat oven to 425 degrees F (220 degrees C)!.
Place pumpkin, carrots and onions in a baking dish or roasting pan!. Drizzle with vegetable oil!.
Bake in preheated oven 40 minutes, until soft but not blackened!.
In a large pot over medium heat, bring water and bouillon to a boil!. Cook potato in simmering water until soft, about 20 minutes!.
Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth!. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt!. Heat gently; serve!.Www@FoodAQ@Com
Ingredients:
1 tablespoon butter
1 large onion, chopped
1 1/2 teaspoon curry powder
1/8 teaspoon crushed red-pepper flakes
2 Granny Smith apples, peeled, cored and diced
1 1/2 cup solid-pack pumpkin
2 cans (13 3/4 ounces size) chicken broth
1/2 cup water
2/3 cup half-and-half or heavy cream
Directions:
Heat butter in large saucepan over medium heat!. Add chopped onion and saute minutes or until softened but not browned!. Stir in curry powder and crushed red pepper flakes!. Add apples and continue cooking for 10 minutes longer!. Add pumpkin, chicken broth and water; stir to combine!. Cook 5 minutes!. Remove from heat!.
Puree in a blender or food processor until smooth, working in batches!. Return to saucepan!. Bring to boiling!. Lower heat as soon as the soup reaches boiling!. Simmer 2 to 3 minutes to blend flavors!. Just before serving, stir in half and half or heavy cream!.
Easy Pumpkin Soup serves/makes 6Www@FoodAQ@Com
1 tablespoon butter
1 large onion, chopped
1 1/2 teaspoon curry powder
1/8 teaspoon crushed red-pepper flakes
2 Granny Smith apples, peeled, cored and diced
1 1/2 cup solid-pack pumpkin
2 cans (13 3/4 ounces size) chicken broth
1/2 cup water
2/3 cup half-and-half or heavy cream
Directions:
Heat butter in large saucepan over medium heat!. Add chopped onion and saute minutes or until softened but not browned!. Stir in curry powder and crushed red pepper flakes!. Add apples and continue cooking for 10 minutes longer!. Add pumpkin, chicken broth and water; stir to combine!. Cook 5 minutes!. Remove from heat!.
Puree in a blender or food processor until smooth, working in batches!. Return to saucepan!. Bring to boiling!. Lower heat as soon as the soup reaches boiling!. Simmer 2 to 3 minutes to blend flavors!. Just before serving, stir in half and half or heavy cream!.
Easy Pumpkin Soup serves/makes 6Www@FoodAQ@Com