Best Hot And Sour Pumpkin Soup With Chive Cream Recipes

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

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

HOT-AND-SOUR PUMPKIN SOUP



Hot-and-Sour Pumpkin Soup image

Provided by Ming Tsai

Categories     Soup/Stew     Onion     Appetizer     Lime     Pumpkin     White Wine     Fall     Winter     Jalapeño     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings, or about 10 cups

Number Of Ingredients 15

1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped peeled fresh ginger
3 tablespoons vegetable oil
1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups)
1 cup dry white wine
2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water
6 lemongrass stalks (bottom 5 inches only), coarsely chopped
1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped
3 to 5 fresh (1 1/2-inch) Thai chiles or 2 fresh jalapeño chiles, trimmed and coarsely chopped (seed chiles if a milder flavor is desired)
4 kaffir lime leaves (fresh or frozen)
1/3 cup fresh lime juice
1/4 cup Asian fish sauce
1 tablespoon sugar
shrimp toasts

Steps:

  • Cook onion, garlic, and ginger in 1 tablespoon oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until onion is softened, about 4 minutes. Add pumpkin and wine and boil, uncovered, until wine is reduced by about half, about 5 minutes. Stir in stock and simmer, covered, until pumpkin is tender, about 20 minutes.
  • Heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté lemongrass, galangal, and chiles to taste, stirring, until lightly browned, about 1 minute. Remove from heat.
  • Purée pumpkin mixture in batches (use caution when blending hot liquids) and return to pot. Stir in lemongrass mixture, lime leaves, lime juice, fish sauce, and sugar. Simmer, uncovered, 20 minutes. Pour soup through a sieve, discarding solids, and season well with salt and pepper.

CURRIED PUMPKIN SOUP WITH CHIVES



Curried Pumpkin Soup with Chives image

This is a light and savory appetizer-size soup with subtle curry flavor, so thick and robust that it tastes like you made it from scratch. It's almost no work and is a perfect choice for a holiday meal.

Provided by lutzflcat

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 15m

Yield 4

Number Of Ingredients 8

1 (15 ounce) can pure pumpkin puree
2 cups Swanson® Chicken Broth
½ cup fat free half-and-half
½ teaspoon curry powder
⅛ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
¼ cup reduced-fat sour cream
1 tablespoon chopped fresh chives

Steps:

  • Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
  • Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
  • Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 12.7 g, Cholesterol 9.9 mg, Fat 2.9 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 1368.5 mg, Sugar 5.6 g

Related Topics