Any good pumpkin soup recipes?

I use this one for butternut squash, but i think it would translate just as well.


Soften your pumpkin/squash in a little olive oil for a couple of minutes, then add a glass of dry white wine, a clove of garlic and some chilli flakes, and simmer for about ten minutes. Then add a tub of creme fraishe (cream if you want, but tastes as good with the lower fat), some vegetable stock powder (knorr is brilliant, but very salty). Simmer for a couple more minutes, then blend until smooth.Any good pumpkin soup recipes?
SAVORY PUMPKIN SOUP IN PUMPKIN TUREEN





This soup always impresses guests, because it's served in a tureen


made from a large hollowed-out pumpkin. You could also use miniature


pumpkins if you prefer.





1 large fresh pumpkin (about 12 inches in diameter)


2 1/2 cups fresh, cooked pumpkin or canned pumpkin


2 cups vegetable broth


juice of two oranges


1/2 cup dry sherry or apple juice


1 small onion, chopped


1/3 cup diced celery


2 cloves fresh garlic, minced


1/2 tsp ground cinnamon


1 tsp ground cardamom


1/2 tsp ground coriander


1/2 tsp ground cumin


1/2 cup nonfat plain yogurt


chopped fresh parsley for garnish





With a heavy knife, cut off top third of pumpkin. Scoop out seeds and


strings and discard. Set aside pumpkin shell.





Puree cooked or canned pumpkin, vegetable broth and orange juice in


blender or food processor. Set aside





In a large soup pot, heat sherry or apple juice over medium-high heat.


Add onion, celery and garlic and saute until soft but not browned,


about 10 minutes. Add spices; cook, stirring, 3 minutes. Add pumpkin


mixture and bring to a boil. Lower heat to medium and simmer 10


minutes. Reomve from heat; transfer 1 cup of soup to a small bowl and


stir in yogurt. Return to pot and blend well.





Pour soup into hollowed-out pumpkin tureen. Garnish with chopped


parsley.





Serves 6.





Helpful hint: If desired, heat pumpkin shell in a 200 deg F oven for


10 to 15 minutes before adding soup. The heated shell will keep the


soup warm for a longer period of time.





Per serving; 100 cal; 3 g prot; 0.2 gr fat; 16 gr carb; 0.1 mg chol;


50 mg sod; 3 g fiber.


kwlacto lactoAny good pumpkin soup recipes?
Pumpkin Soup





Ingredients


1 large onion, chopped


1/2 pound of bacon, chopped


One 15-ounce can of pumpkin


1 cup water


2 cups apple cider


1/4 cup brown sugar


4 cubes chicken bouillon


1 apple, unpeeled and chopped


Dash of liquid smoke


salt, to taste


2 teaspoons white pepper


1/3 cup crystallized ginger, chopped


Saute lightly onion and bacon in large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, liquid smoke salt, white pepper, and crystallized ginger to the pot. Cover and simmer for 1 hour. Stir frequently. Blend to thicken in blender-size batches. Serve with sour cream (1 dollop on each serving).
SPICY PUMPKIN SOUP





INGREDIENTS:


鈥? tablespoons soft butter or margarine


鈥? tablespoon brown sugar


鈥?/4 teaspoon ground cinnamon


鈥? slices whole wheat bread


鈥? cup chopped onion


鈥? tablespoons butter, melted


鈥? cubs chicken broth


鈥? large slice pumpkin, pre-boiled.


鈥? teaspoon salt (optional)


鈥?/4 teaspoon ground cinnamon


鈥?/8 teaspoon ground ginger


鈥?/8 teaspoon ground black pepper


鈥? cup heavy whipping cream


______________________________________鈥?br>

METHOD:


1.Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.


2.Fry onion in butter in a medium saucepan until tender. Add 1 chicken stock cube; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.


3.Transfer broth mixture into the container of a blender or processor with pumpkin pieces. Process until smooth.


4.Return mixture to saucepan. Add remaining chicken stock cube, salt (if used), ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..


5.Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Fresh Pumpkin Soup


4 cups peeled cubed fresh pumpkin


1 medium onion, chopped


1 carrot, chopped


1 celery stalk, chopped


2 cans (14-1/2-oz. each) condensed chicken broth


3-1/2 cups water (2 soup cans)


1/2 cup MINUTE White Rice, uncooked


Dash of ground nutmeg


1-3/4 cups milk (1 soup can)











MIX pumpkin, onion, carrot and celery in large saucepan. Add chicken broth and water. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 20 min. or pumpkin is until tender.


ADD rice and nutmeg; stir. Return to boil. Remove from heat; let stand 10 min.


ADD pumpkin mixture, in batches, to blender or food processor container; cover. Process until well blended, using pulsing action. Return to saucepan; stir in milk. Cook on low heat until heated through, stirring occasionally








Creamy Curried Pumpkin Soup


1 Tbsp. olive oil


1 small onion, finely chopped


1 can (29 oz.) pumpkin


1 can (14 oz.) chicken broth


2 cups water


3 Tbsp. brown sugar


3/4 tsp. curry powder


1/2 tsp. salt


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed








HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.


STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.


ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
half a pumpkin cubed


half a chopped red onion,


5 - 10 cardamon pods


2tsp blck cumin seeds


2tsp corriander seeds


1 pint of vegetable stock


olive oil





Grind the spices, i like to leave them fairly caurse though.


Heat a bit of olive oil in the bottom of a large pan, and gently saute the onion. Add the spices and heat for a few moments.


Add the pumpkin and stock and simmer until the pumpkin is soft, keep topping up the liquid with water if necassary (so the pumpkin is just covered).


When the pumpkin is cooked through and very soft to touch take of the heat and leave to chill a little bit, then whiz it all through a food processor until it is the consistance you like.