Best Golden Pumpkin Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GOLDEN PUMPKIN SOUP



Golden Pumpkin Soup image

Provided by Julia Reed

Categories     dinner, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

2 1/2 pounds pumpkin or hubbard squash, seeds removed
3 tablespoons olive oil
1 tablespoon cumin
2 teaspoons dried marjoram
1 teaspoon turmeric
2 tablespoons butter
1 large leek, including some tender green, chopped
1/2 large head green cabbage, chopped
4 cups chicken stock
1/4 cup dry sherry
1/2 cup cooked white rice or riso
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat the oven to 350 degrees. Cut the pumpkin into 2-inch pieces, leaving the skin on. (You should have 6 cups.) Arrange in a shallow baking pan just large enough to fit pieces in a single layer; toss with the olive oil, cumin, marjoram and turmeric. Bake until tender, about 1 hour, stirring halfway through. Add 1/4 cup of water if the pieces stick or burn.
  • Meanwhile, in a large pot, melt the butter over medium heat. Add the leek and sauté 5 minutes or until tender. Add the cabbage, cook 5 minutes, then add the chicken stock and bring to a boil. Reduce the heat and simmer until cabbage is tender, about 15 minutes. Set aside.
  • When the pumpkin is done, transfer it to a large plate. Set the baking pan over medium heat; add the sherry and cook 1 minute, scraping up the browned bits, and stir into the cabbage mixture.
  • Peel the pumpkin. Purée it in a food processor with 1/2 cup of the cabbage mixture. Add the puréed pumpkin to the remaining cabbage mixture and bring to a boil. Reduce the heat and add the rice. Simmer 2 to 3 minutes; season with salt and pepper. Ladle into 6 bowls; sprinkle with the chives and tarragon.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 1179 milligrams, Sugar 7 grams, TransFat 0 grams

GOLDEN PUMPKIN SOUP



Golden Pumpkin Soup image

I love all things pumpkin and came across this wonderful soup while having lunch at a local cafe. This is my version of that soup and my family loves it on cool autumn days. I like to serve this with toasty pieces of french bread and butter.

Provided by Angela Gray @angiemath

Categories     Soups

Number Of Ingredients 10

1 can(s) (15oz) pumpkin
2 can(s) chicken or vegetable broth (14.5 oz)
1 clove(s) garlic, pressed
1 - bay leaf
1 teaspoon(s) thyme
1 medium orange, juiced (about 1/3 c)
1/2 teaspoon(s) orange rind
1 pinch(es) cinnamon
1 pinch(es) allspice
- salt and pepper to taste

Steps:

  • Combine pumpkin, broth, garlic and spices in a small stock pot. Heat over medium heat, stirring until just combined.
  • While the mixture is coming to a boil, zest the orange and add to the pot.
  • Stir the orange juice into the pot and bring to a boil. Cover and reduce to low and let simmer for about 8 min. or until thickened slightly.
  • Serve with toasted french bread and a salad.

Related Topics