Best Karins Creamy Pumpkin Soup Recipes
CREAM OF PUMPKIN SOUP
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
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
PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
KARIN'S CREAMY PUMPKIN SOUP
This soup is honestly to DIE for!! Infact, I can't wait to make it again!!! And soon!! I became quite excited about it while I was typing the recipe out!!! LOL!! The nutmeg added really makes it! If making this soup in advance, leave the egg yolks and cream out until close to serving time. If freezing the soup, leave the egg yolks and cream out until thawed and heated.
Provided by Karin...
Categories One Dish Meal
Time 40m
Yield 10-12 cups of creamy pumpkin soup, 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel, seed and dice the pumpkin.
- Saute the onion and garlic in a deep pan.
- Add the diced pumpkin and cook with the garlic and onions for 3-4 minutes.
- Add Chicken stock and bring to the boil.
- Reduce the heat, and add Bay leaves.
- Cover and cook gently for 15-20 minutes, or until the pumpkin is soft.
- Remove from the heat and using a blender, puree the soup.
- Return to a clean pan and stir in the hot milk, nutmeg, and salt and pepper to taste.
- Beat the egg YOLKS and cream together.
- Take 1 cup of hot soup, and a drop at a time, stir into the beaten egg yolks and cream.
- Pour it back into the soup and heat.
- Do NOT boil.
- Cut the 2 tablespoons of butter into small pieces, and stir into the soup.
- Serve piping hot!
- and garnish with a small'swirl' of cream, and sprinkle with finely chopped sring onions (and/or parsley).
- YUUUUUUUMM!
- Enjoy!
Nutrition Facts : Calories 276.3, Fat 12.5, SaturatedFat 6.6, Cholesterol 95.9, Sodium 343.3, Carbohydrate 34, Fiber 2, Sugar 8.8, Protein 11.1
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