How to make a pumkin soup? easiest way, please!?!
How to make a pumkin soup? easiest way, please!?
I just use pumkin + water + salt + butter...does anyone knows the better way?
Answers:
Quick Pumpkin Soup
4 (14 oz.) cans chicken broth
2 (11 oz.) cans sweet corn, drained
1 onion, chopped
16 oz. can solid pack pumpkin
1 cup half and half
1/4 tsp. salt
1/8 tsp. pepper
Combine broth, corn, and onion in large saucepan and bring to a boil. Reduce heat and cover. Simmer for 20-30 minutes until onion is tender. Stir in pumpkin and blend well. Cover pan and simmer 5-10 minutes.
Then add half and half and salt and pepper; stir well. Heat thoroughly, but do not boil. 8 servings
ANOTHER
Easy Pumpkin Soup
1 large pumpkin, cut in chunks
2 cloves garlic, chopped
1 medium red chili, chopped
1 can coconut milk or cream
lots of coriander leaves
salt and pepper
1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.
2. Chop the flesh into small chunks and cook in boiling water until soft.
3. Meanwhile, add the chili, garlic, half the coriander, salt and pepper to a blender and whiz until well blended.
4. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumpkin into the blender with the chili mix and blend.
5. Put the mixture back into a saucepan, add the coconut milk and simmer. If it is too thick, add some of the reserved cooking water.
6. Serve in large bowls and add the remaining chopped coriander for garnish.
ANOTHER RECIPE
Simple Pumpkin Soup
2 pounds pumpkin, peeled and cut into chunks
1 carrot
1 onion
3 garlic cloves
4-5 cups water
3 tablespoons chicken soup mix (pareve)
1. Cut the pumpkin, carrot and onion into cubes.
2. Place above vegetables and garlic in a soup pot. Add water and soup mix.
3. Bring soup to a boil and then simmer for 1 1/2 hours, until the pumpkin is soft.
4. In a food processor or blender, blend the vegetables from the soup with a bit of the liquid from the soup.
5. Return the soup to the pot. Add salt and pepper according to taste.
Enjoy! ~-~
butternut pumpkin - 1 kg
stock - 2 litres
potatoes -2 medium
onion - 1 large
salt and pepper to taste sour cream and or Parmesan cheese to serve
1 chop veggies into small cubes add to saucepan with diced onion use butter or oil and saute for 3 minutes. add stock cook 30 minutes on low get blender and blend until smooth return to pot and heat thru. serve with sour cream or Parmesan.
add a leek - this is what I do: I stir fry the leek (I chopped it first) in oil (or butter), then add the pumpkin, stir fry for another minute or so, then add the water, salt and pepper, cover with the lid and turn down the heat. Let it cook until it's become mashy, then I blend it (depending on how thick it is, I may add some milk) and serve it with chopped chives.
I know a better and easy way. Take a dish, add a dollop of butter, some finely chopped onions and a dash of pepper, throw in grated pumpkin and cook for two minutes, remove form fire and add the pumpkin mix into a blender. Blended well, remove back to the dish and onto the fire, add the required water as per your taste and choice, add chicken soup cubes salt, again as you like it. Top off with sliced onion leaks etc.
take out the butter.
boil the pumpkin, let cool a bit - put in blender. Easy!
for extras only - add your own flavour to taste (salt, suger, pepper or what ever) add a bit of sour cream if you want.
The only way easier than this is to get a cup-of-soup and add boiling water.
Pumpkin Soup
2 tsp. Peanut oil
1/2 cup Onion, chopped
2 Celery stalks, chopped
2 cloves Garlic, minced
1 tsp. Fresh ginger, minced
1 tsp. Sugar
1/2 tsp. Salt
1/8 tsp. Ground allspice
1/8 tsp. Ground nutmeg
4 cups Fresh pumpkin, cubed
1 Yukon Gold potato, cubed
3 cups Fat-free chicken broth
4 tblsp. Reduced fat or no-fat sour cream
2 Green onions, chopped
Preparation
In a large pan (dutch oven) heat oil--add onion, celery, garlic, ginger and sugar and cook 4 minutes until tender. Add salt, allspice and nutmeg; stir to coat. Add pumpkin, potato and broth and bring to a boil. Reduce heat, partially cover and simmer 20 minutes or until pumpkin is tender.
Puree half the soup in a blender and return to pan to heat.
Can be made ahead and frozen. Thaw in refrigerator a couple days ahead. Reheat approx. 1/2 hour before serving.
Serve topped with sour cream and onions.
This pumpkin soup has lots of flavor and is very easy to make.
Curry Pumpkin Soup
Ingredients
1 Tbsp margarine
?-cup onion, chopped
1 clove garlic, minced
? tsp curry powder
? tsp ginger
? tsp cumin
? tsp salt
? tsp pepper
1 ?-cup chicken or vegetable broth
1 15 oz can pumpkin
1 12 oz can evaporated milk
In a large pan over medium heat melt the margarine. Add the onion and garlic and cook until soft, about 5 minutes. Add in the curry, ginger, cumin, salt, and pepper. Stir to coat the onion with the spices. Stir in the broth and pumpkin and simmer over low heat for 15 minutes. Add in the evaporated milk, stir to combine and puree the mixture. Makes 4-5 servings.