CREAM OF PUMPKIN SOUP (KüRBISCREMESUPPE)
This delicious soup is traditionally served in autuum and a southern Styrian (Province of Austria) speciality. Feel free to add a pinch of cinnamon and garnish with drops of pumpkinseed oil, this really makes a difference! I only use half (100ml) of the usual amount of cream (200ml) as I find that the soup turns out to be sufficiently creamy. If you'd like to go with half of the cream, yet still desire more "texture", cube a medium sized potatoe and add to soup along with the pumpkin.
Provided by Eismeer
Categories Pumpkin
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter or oil in a large pot and add chopped shallots and garlic. Let fry until translucent.
- Add cubed pumpkin and stir.
- Add white wine and vegetable broth and let cook until pumpkin cubes are tender (about 15minutes).
- Add cream and, if using, a generous pinch of cinnamon.
- Puree soup (blender or immersion blender).
- Salt and pepper to taste and add chopped parsley (I like french).
- Transfer soup into soup bowls/plates and sprinkle with pumpkin seed and about 1 teaspoon of pumpkinseed oil each. If you feel very "decadent" - add a dollop of whipped cream (non sugared :)!).
- Serve as entrée or main dish with rustic bread.
Nutrition Facts : Calories 199.3, Fat 14.6, SaturatedFat 6.4, Cholesterol 30.8, Sodium 21.8, Carbohydrate 17.1, Fiber 1.2, Sugar 2.8, Protein 3.7
CREAM OF PUMPKIN SOUP
This is my favorite soup! It's warm and comforting on a chilly Fall evening. I adapted it from a recipe I found on another website years ago. Unlike the original recipe, it's made with milk or soy milk instead of heavy cream, so it's healthy and can be dairy-free!
Provided by Kree6528
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in margarine in a medium saucepan until tender.
- Add 1 can chicken broth; stir well.
- Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor.
- Process until smooth.
- Return mixture to saucepan.
- Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
- Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
- Stir in milk or soy milk and heat through.
- Do not boil.
- Ladle into individual soup bowls.
CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened 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.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
CREAM OF PUMPKIN SOUP
Make and share this Cream of Pumpkin Soup recipe from Food.com.
Provided by windstarowner78
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan gradually stir chicken broth into pumpkin.
- Add milk, salt and pepper.
- Bring to boil over medium high heat, stirring occassionally.
- Serve in bowls; sprinkle with nutmeg.
Nutrition Facts : Calories 85.2, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.5, Sodium 940.4, Carbohydrate 10.6, Fiber 0.6, Sugar 1.8, Protein 5.2
CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS
A great soother or subtle beginning to an elegant dinner. This recipe is wonderful and even better yet if you are lucky enough to have fresh pumpkin to use in place of canned. I clipped this out of a magazine many years ago and we have enjoyed it ever since.
Provided by Judith N.
Categories Onions
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
- Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
- Ladle liquid and onion into container of electric blender; cover.
- Blend until mixture is smooth, about 1 minute.
- Return to saucepan.
- Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
- Stir until smooth.
- Bring to boiling; cover.
- Lower heat; simmer 10 minutes, stirring often.
- Stir in milk and cream; heat just to boiling, but do not boil.
- Taste for seasonings.
- Garnish with cinnamon croutons.
- CINNAMON CROUTONS: Blend 3 Tbls.
- softened butter or margarine with 1 Tbls.
- brown sugar and 1/4 Tsp.
- ground cinnamon in small bowl.
- Spread on the 4 slices of bread.
- Place in single layer on cookie sheet.
- Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
- Cut into small triangles or squares.
Nutrition Facts : Calories 286.4, Fat 21.6, SaturatedFat 13.1, Cholesterol 68.4, Sodium 784, Carbohydrate 17.2, Fiber 1.7, Sugar 4.4, Protein 7.4
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