Best Pumpkin And Onion Soup Recipes

PUMPKIN AND ONION SOUP

Pumpkin and Onion Soup image

Provided by Florence Fabricant

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 cups thinly sliced onions
3 tablespoons butter
1 teaspoon sugar
1 3-pound pumpkin
4 cups well-seasoned chicken stock
Salt and freshly ground black pepper
6 to 8 slices French or Italian bread, toasted
1/2 cup grated Swiss cheese

Steps:

In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 1262 milligrams, Sugar 13 grams, TransFat 0 grams

ROAST PUMPKIN AND ONION SOUP

Roast Pumpkin and Onion Soup image

This is a nice soup for a special occasion when you're roasting a turkey or a joint. It can be made ticher by the addition of cream but I tend to serve it lighter without.

Provided by rmarcella56

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs pumpkin, peeled and diced
2 fluid ounces honey
3 tablespoons olive oil
1 lb onion
1 chili
4 bay leaves
1 sprig fresh thyme
1 sprig sage
2 tablespoons white wine vinegar
2 pints vegetable stock
salt
black pepper

Steps:

Chop pumpkin into chunks and place on baking tray.
Sprinkle Pumkin with olive oil and honey.
Shred sage leaves and place on pumlin.
Roast pumpkin until brown around edges.
Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
Add stock and salt and pepper.
Simmer for forty minutes over a very low heat.
Blend soup and pass through a sieve.

Nutrition Facts : Calories 160.1, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 25.4, Fiber 1.9, Sugar 13.2, Protein 2.2