Best Bachelors Creamy Pumpkin Soup Recipes

CREAMY PUMPKIN SOUP

Creamy Pumpkin Soup image

This Creamy Pumpkin Soup is packed with pumpkin flavor, a touch of sweetness, and velvety smooth. It's the perfect cozy fall soup, and it only takes 30 minutes to throw together!

Provided by Nicole Leggio

Categories Soup

Time 30m

Number Of Ingredients 11

Ingredients

2 tbsp unsalted butter
1 cup diced onion
1/2 cup sliced or chopped carrot
1 3/4 tsp kosher salt, divided
3 large garlic cloves
15 oz pureed pumpkin
3 cups low-sodium chicken stock
1/2 tsp ground cinnamon
1/4 tsp black pepper
1 1/2 tbsp packed brown sugar
3/4 cup half and half

Steps:

Heat a large stock pot to a medium-lo heat. Add butter. Once butter melts, add onion, carrot, garlic, and 1/2 teaspoon salt. Sweat veggies until slightly softened and fragrant, about 4-5 minutes.
Add in pumpkin, chicken stock, remaining salt, cinnamon, black pepper, and brown sugar. Bring to a boil and reduce to a simmer. Simmer for 15 minutes.
Transfer soup to a blender and blend until smooth. Be careful, the soup is HOT! You can also use a hand blender if you don't want to dirty up a blender.
Transfer the soup back to the pot and add half and half. Stir to combine. Simmer another minute or two. Season with salt and pepper. Serve hot.

Nutrition Facts : ServingSize 1 bowl, Calories 141 kcal, Carbohydrate 15 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 546 mg, Fiber 3 g, Sugar 6 g

CREAM OF PUMPKIN SOUP

Cream of Pumpkin Soup image

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

Ingredients

3 tablespoons butter, softened
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 cup heavy whipping cream

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