Best Cream Of Spiced Butternut Pumpkin Soup Recipes

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PUMPKIN AND BUTTERNUT CREAMED SOUP



Pumpkin and Butternut Creamed Soup image

This is delicious! I make this soup every year at Thanksgiving. I serve this soup in mini halved roasted pumpkins. A blend of squash, cream, spices and sprinkled Asiago cheese is sure to warm your heart and soul...

Provided by Sandis Take

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

6 cups cubed butternut squash
2 tablespoons butter
3 carrots, chopped
1 large onion, chopped
1 cup chopped celery
1 cup heavy cream
1 cup sour cream
8 cups chicken broth
1 teaspoon ground nutmeg
1 teaspoon ground black pepper
salt to taste
6 small sugar pumpkins, halved and seeded
1 cup grated Asiago cheese, divided

Steps:

  • Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
  • While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 28.4 g, Cholesterol 52.1 mg, Fat 16.6 g, Fiber 3.5 g, Protein 7.3 g, SaturatedFat 10.1 g, Sodium 819.6 mg, Sugar 7 g

CREAMY SPICED PUMPKIN SOUP



Creamy Spiced Pumpkin Soup image

This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 4

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
½ apple, peeled and diced
1 large clove garlic, minced
1 teaspoon minced fresh ginger root
½ teaspoon chopped fresh thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
3 cups Swanson® Unsalted Chicken Broth
2 cups fresh pumpkin puree
½ cup heavy cream
4 slices bacon, cooked and crumbled
2 green onions, chopped
½ cup sour cream
½ cup seasoned croutons

Steps:

  • Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
  • Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
  • Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP



Butternut Squash-Pumpkin Spice Soup image

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Provided by Howard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
  • Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  • Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
  • Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP



Creamy Pumpkin and Butternut Squash Soup image

The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.

Provided by Lori W.

Categories     Pumpkin

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

2 onions, chopped
2 tablespoons butter
1 tablespoon olive oil
15 ounces can pumpkin
1 -1 1/2 lb butternut squash, peeled and cubed
3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
2 -2 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup half-and-half (can use fat free)
shredded gruyere cheese and crouton

Steps:

  • In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

BUTTERNUT PUMPKIN SOUP



Butternut Pumpkin Soup image

You can use any type of pumpkin for this soup, however, the butternut pumpkin adds a really sweet flavour, which is why I prefer not adding any cream at the end, put it's purely a taste thing.

Provided by Terese

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

40 g butter
1 large yellow onion, chopped coarsely
1 1/2 kg butternut pumpkin, chopped coarsely
2 large potatoes, chopped coarsely
1 1/2 liters chicken stock (6 cups)
1/4 cup cream (optional)

Steps:

  • Melt butter in a large saucepan, cook onion, stirring, until soft.
  • Stir in pumpkin and potato, cook, stirring, 5 minutes.
  • Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
  • Blend or process soup, in batches, until pureed.
  • If desired, push through food mill or large sieve into a large clean saucepan.
  • Serve topped with a dollop of sour cream and a few chives (optional).
  • If adding cream:.
  • Just before serving, add cream, stir over heat until soup is hot.

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