Best Autumn Pumpkin Soup Recipes

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AUTUMN HARVEST PUMPKIN SOUP



Autumn Harvest Pumpkin Soup image

Make and share this Autumn Harvest Pumpkin Soup recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon extra virgin olive oil
1/4 cup chopped sweet onion
1 cup canned solid-pack pumpkin
1 tomatoes, chopped and seeded
1 cup chicken broth
1 dash salt
fresh ground pepper
1/2 cup evaporated skim milk, warmed
1 dash nutmeg

Steps:

  • Heat the oil in-a small saucepan.
  • When moderately hot, add the onion and saute until tender.
  • Add the pumpkin, tomato, broth, salt, and pepper.
  • Cover and cook for 8 to 10 minutes, stirring frequently.
  • Carefully pour the hot mixture into a blender puree until smooth.
  • Gradually add the milk and blend well.
  • Return to heat to warm.
  • Sprinkle with nutmeg before serving.

AUTUMN PUMPKIN AND SQUASH SOUP



Autumn Pumpkin and Squash Soup image

This hearty soup makes a great fall meal, served with a salad and some warm crusty bread (we usually have a whole wheat baguette), or use it as a first course. It is derived from a Pumpkin Soup recipe I found several years ago in The Wine Spectator. For a dressy presentation garnish with a bit of Creme Fraiche and some julienned prosciutto. I've made this recipe using brown sugar and also substituting Spenda and my family has not noticed a difference. I have also substituted low fat evaporated milk for the heavy cream with no issues in the final result. This soup can be prepared up to 24 hours before serving. re-heat over very low heat prior to serving.

Provided by Simply Chris

Categories     Vegetable

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 12

1 small pie pumpkin
1 small butternut squash
1 small acorn squash
3 medium onions, very thinly sliced
1 tablespoon fresh ginger, chopped
6 tablespoons butter or 6 tablespoons margarine
6 cups chicken stock or 6 cups vegetable stock
1 cup heavy cream
1 teaspoon salt
2 tablespoons brown sugar (or sugar substitute such as Splenda)
1/2-1 teaspoon grated nutmeg, to taste
1/4 teaspoon cayenne pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
  • Bake for 45-60 minutes, or until tender.
  • During cooking, add hot water to the pan as needed to prevent from burning.
  • While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
  • Be careful not to burn the onions.
  • Remove the pumpkin and squash from the oven and cool until easy to handle.
  • Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
  • Add the stock and bring to a simmer.
  • Puree the soup in small batches in a blender or food processor, then return it to the pot.
  • Add the cream and reheat (do not bring back to boil or simmer).
  • If the soup is too thick, add more stock until the desired consistency is reached.
  • Season with the salt, sugar substitute, nutmeg and cayenne pepper.

Nutrition Facts : Calories 348.3, Fat 22.1, SaturatedFat 13, Cholesterol 69.1, Sodium 629.6, Carbohydrate 33.8, Fiber 3.7, Sugar 10.5, Protein 7.2

AUTUMN PUMPKIN SOUP



Autumn Pumpkin Soup image

I found this recipe listed in my local newspaper. I never liked anything pumpkin before this. The green apple really makes the soup flavorful.

Provided by ForceUser

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter or 1 tablespoon margarine
1 cup sliced celery
2 tablespoons dry white wine
1/2 teaspoon dried sage
1 (15 ounce) can pumpkin
1/2 cup chopped yellow onion
4 cups chicken stock or 4 cups broth
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 green apple, peeled cored,and chopped
fresh parmesan cheese

Steps:

  • In a soup pot over medium heat, melt butter.
  • Add onion and celery and saute until tender, about 5 minutes.
  • Add 1 cup of the stock and simmer, covered, for 10 minutes.
  • Transfer to a blender in batches and puree until smooth.
  • Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin.
  • Simmer until flavors are blended, about10 minutes.
  • Ladle into bowls, top with a few apple pieces and sprinkle with parmesan.

AUTUMN PEAR AND PUMPKIN SOUP



Autumn Pear and Pumpkin Soup image

The Middle School cooking teacher gave me a recipe for a soup that smelled so good I HAD to ask for it-it was a mushroom-tomato bisque that I just posted but on the same sheet was this soup recipe that sounds like it would be good so I thought I would post it as well. It is from a 1996 magazine.

Provided by Oolala

Categories     Pears

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup onion, chopped
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 (15 ounce) can pumpkin
2 1/2 cups half-and-half or 2 1/2 cups light cream
1 3/4 cups pear nectar
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
1 pear, sliced (optional)

Steps:

  • Combine onion, water and bouillon granules in a large saucepan.
  • Bring to a boil; reduce heat and simmer, covered, about 10 minutes, or until the onion is very tender; cool slightly.
  • Transfer mixture to a blender container or food processsor bowl.
  • Add pumpkin.
  • Cover and blend or process till smooth.
  • Return pumpkin mixture to saucepan and stir in half and half or light cream, pear nectar, ginger, and white pepper.
  • Cook and stir until heated through.
  • Ladle into soup bowls.
  • If desired , garnish each serving with pear slices.

Nutrition Facts : Calories 202.3, Fat 11.8, SaturatedFat 7.3, Cholesterol 37.5, Sodium 430.1, Carbohydrate 22.2, Fiber 1.1, Sugar 1.7, Protein 4.2

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