QUICK AND EASY CANNED PUMPKIN SOUP
This canned pumpkin soup is super easy and very yummy.
Provided by APRILGALE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.8 g, Fat 11.6 g, Fiber 6.7 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 720.7 mg, Sugar 8 g
QUICK AND EASY BLACK BEAN PUMPKIN & BUTTERNUT SQUASH SOUP
A delightful and healthy vegetarian soup with high fiber, protein, potassium and iron! The pumpkin adds a thicker texture where the butternut squash base keeps it sweet and "soupy". Serve in a Whole grain bread bowl or with a whole grain loaf to top off this delectable meal!
Provided by Lyss the nutritioni
Categories Black Beans
Time 9m
Yield 4-6 cups, 5 serving(s)
Number Of Ingredients 10
Steps:
- Pour soup carton into a large pot and cook on medium.
- Add spinach leaves and stir until mixed together and let simmer for a few minutes.
- Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
- Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
- Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
- Serve with toasted whole wheat bread or in a whole grain bread bowl.
Nutrition Facts : Calories 172.5, Fat 1.8, SaturatedFat 0.8, Cholesterol 3.3, Sodium 299.7, Carbohydrate 32.9, Fiber 8.7, Sugar 8.3, Protein 10.1
EASY PUMPKIN SOUP
Make and share this Easy Pumpkin Soup recipe from Food.com.
Provided by tomsawyer
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat.
- Cook chopped onions until soft and golden brown.
- Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
- Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
- Make sure that the ingredients do not clump but are spread throughout the soup.
- Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
- If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
- Serve warm with pieces of bread if desired.
EASY CROCK POT PUMPKIN SOUP
Make and share this Easy Crock Pot Pumpkin Soup recipe from Food.com.
Provided by Tina.G.
Categories Yam/Sweet Potato
Time 5h7m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Roughly chop the pumpkin - most pumpkins you can leave the skin on because the crock pot cooks over such a long period - and place in the crock pot.
- Chop potatoes up into cubes, dice onions, place in crock pot.
- Put remaining ingredients in crock pot.
- If you don't want very thick pumpkin soup, add some water (careful - crock pots don't lose much water).
- Turn crock pot to auto - I usually either put it on before I go to bed for the next morning, or when I get up in the morning for that evening's meal.
- Pumpkin and potatoes should be very soft when ready for the next step.
- Using either a blender or a hand held barmixer, blend until very smooth.
- Serve with crusty bread, topped with grated cheese and a dollop of sour cream.
- This soup freezes very well, and lasts a decent length of time in the fridge. I do find that it will need some water added if you freeze or refrigerate it.
- For Vegetarian use only the Vegetable broth.
Nutrition Facts : Calories 176.8, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.2, Sodium 421.3, Carbohydrate 40.1, Fiber 4.5, Sugar 8.9, Protein 4.4
EASY 5-INGREDIENT PUMPKIN SOUP
This easy pumpkin soup recipe (kabak corbasi) is from Turkey and you need only a handful of ingredients. Serve with a dollop of Greek yogurt and fresh crusty bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
- Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
- Ladle into bowls and serve with a dollop of Greek yogurt.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 18.4 g, Cholesterol 14.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 1227.9 mg, Sugar 6.8 g
EASY GINGERED PUMPKIN SOUP
Rich and tasty with a hint of ginger- pumpkin soup is ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Heat oil in 3-quart saucepan over medium-high heat. Cook onion, gingerroot and garlic in oil 2 minutes, stirring frequently.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 18 minutes, stirring frequently, to blend flavors.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg
EASY GOURMET PUMPKIN SOUP
Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!
Provided by lintlin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
- Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 17.8 g, Cholesterol 11.7 mg, Fat 11.1 g, Fiber 3 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 482.6 mg, Sugar 7.3 g
PUMPKIN-VEGETABLE SOUP (QUICK & EASY)
This is a recipe for one of those busy nights when you want something hot and hearty! Easy to use ingredients, with minimal chopping! Very satisfying and delicious.
Provided by breezermom
Categories Onions
Time 45m
Yield 11 cups
Number Of Ingredients 13
Steps:
- Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
- Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
- Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
- Stir in whipping cream; cook until heated through.
Nutrition Facts : Calories 226.7, Fat 11.6, SaturatedFat 6.6, Cholesterol 37.2, Sodium 396.9, Carbohydrate 25.4, Fiber 4.3, Sugar 3.5, Protein 6.5
EASY THAI PUMPKIN SOUP
Only spicy if you add chilli - really tasty and easy - astound everyone with your 'culinary expertise'
Provided by Mrs Beeton wannabe
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan and add onion, saute until translucent.
- Add ginger and chilli and toss briefly.
- Add pumpkin and stock.
- Bring to the boil, reduce heat and simmeer for 20 mins.
- or until pumpkin is tender.
- Stir in the rest of the ingredients and process until smooth.
- Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
- ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
- Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.
PUMPKIN SOUP THE EASY WAY
This has got to be one of the easiest recipes for Thanksgiving I have ever made. It is requested every year. Of course, to make it taste better I make it the day before and then reheat it in the crock pot.
Provided by Tracy Massalski Ferrazza
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 8h25m
Yield 16
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Cook the onion and garlic in the butter until soft.
- Combine the onion, garlic, ham, pumpkin puree, chicken broth, cream, thyme, pepper, and rosemary in a slow cooker set to Low; cook 8 to 10 hours.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 14.1 g, Cholesterol 48.7 mg, Fat 15.5 g, Fiber 4.6 g, Protein 12.8 g, SaturatedFat 6.7 g, Sodium 1373.1 mg, Sugar 5.8 g
PUMPKIN SOUP- SUPER EASY FROM A CAN
I started making this soup years ago to copy a local restaurants, and after becoming frustrated at attempting to cook my own sugar pumpkins with very mixed and time consuming results!! This soup is from pantry ingredients, saves wonderfully and is always a big hit, even for people who say- Gross! Pumpkin soup!
Provided by marna
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Very Finely chop onion and saute in a small amount of butter until very soft and starting to caramelize.
- Then add pumpkin, stock, salt, pepper, spices and sweetening to taste.
- Bring to a boil, then reduce heat, leave uncovered and chase the kids, clean the house, etc for one hour (or more)!
- After at least one hour, combine water and flour until thoroughly mixed.
- Increase heat and add to soup, boil until thickened (maybe a couple of minutes) Remove from heat and add cream.
- Enjoy with a good bread.
- Great prepared ahead!
- Cook until cream step, save in frig or freeze, then add cream in right before serving.
EASY PUMPKIN LAKSA SOUP
My friend, Ginny, calls this her "Thai-soupie thingo" - it's another soup when you are hungry and pushed for time. You can use chicken which is already cooked, otherwise fry raw chicken breasts in the usual manner. The preparation time is based on chicken already cooked.
Provided by MissMaggie
Categories Clear Soup
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil ( not too much) and gently heat the curry paste.
- Add cooked chicken.
- Add pumpkin soup, coconut milk and chicken stock.
- Gently heat through until simmering.
- Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.
Nutrition Facts : Calories 522.5, Fat 47.8, SaturatedFat 39.6, Cholesterol 43, Sodium 149.4, Carbohydrate 8.9, Fiber 0.4, Sugar 1.3, Protein 20.5
EASY GOURMET PUMPKIN SOUP
Steps:
- Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth. Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
EASY GOURMET PUMPKIN SOUP
"Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!"
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
- Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
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