Best Pumpkin Garlic Soup Recipes

ROASTED PUMPKIN SOUP WITH ROASTED GARLIC

Steps:

• Cut the pumpkin into wedges and then into about 3cm cubes.
• Toss in olive oil, salt and pepper in a roasting tin.
• Cut the top off a head of garlic and drizzle a little oil over the cloves.
• Wrap the garlic in tin foil and add to the pumpkin.
• Roast at 200C for 30 minutes or until the pumpkin is soft.
• Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
• Add the ground cumin and fry briefly.
• Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
• Bring to the boil and then reduce to simmer for 15 minutes.
• Remove the skin from the cooked pumpkin.
• Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
• Simmer for another 5 minutes.
• Blend with a stick blender and adjust the seasoning to taste.
• You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!

PUMPKIN AND GINGER SOUP WITH GARLIC CROUTONS

Steps:

• FOR GARLIC CROUTONS: Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and saute until golden, about 5 minutes. Transfer croutons to paper towels to cool. DO AHEAD: Can be made 1 day ahead. Store in room temperature in airtight container. FOR SOUP: Heat oil in heavy large pot over medium-high heat. Add onion, celery, ginger, and thyme. Saute until vegetables are soft, about 6 minutes. Add pumpkin about 4.5 cups chicken broth. BRing to boil, reduce heat to medium, and simmer until pumpkin is very tender, about 25 minutes. Cool soup slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Add more broth to thin, if desired. Season soup to taste with salt and pepper. DO AHEAD: Soup can be made 1 day ahead. Cool, cover, and chill. Rewarm soup. Divide soup among bowls, garnish with croutons, and serve.

PUMPKIN GARLIC SOUP

Steps:

• Melt Butter in pot and cook garlic.
• Pour in Pumpkin.
• Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
• Cook for approximately 20 minutes.
• Add White Wine.
• Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.

PUMPKIN/SQUASH SOUP WITH GARLIC AND THYME

Steps:

• If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
• Heat oil in a pot and when ready, add all the veggies and the thyme. Sautee for about 4 minutes or until fragrant and lightly browned.
• Add enough broth to just cover the veggies.
• Simmer on medium heat for about 20 minutes or until veggies are tender.
• Using a hand-held blender puree the soup to your liking.
• Season with salt and pepper to taste.
• Serve with all the trimmings you like. Enjoy!
• NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.

ROASTED PUMPKIN AND GARLIC SOUP

Steps:

• Preheat oven to 350. Place oil, pumpkin, onion, garlic, honey, salt and pepper in a baking dish and toss to combine. Roast for 30-35 minutes or until the pumpkin is tender and cooked through. Place half the pumpkin mixture in a food processor, add half the stock and process until smooth. Repeat with the remaining pumpkin mixture and stock. Place the pumpkin puree and cream in a large saucepan over high heat and bring to a boil. Reduce heat to low and simmer for 2-3 minutes or until the mixture is slightly thickened. Add the tarragon to the sour cream and stir to combine. Ladle the soup into bowls, top with sour cream and sprinkle with pepper. Serve with slice of toast.