Best Pumpkin Soup With Red Pepper Mousse Recipe Epicuriouscom Recipes

PUMPKIN SOUP

Steps:

• Put the pumpkin puree in a large saucepan, whisk in 3 cups of the stock, and bring to a simmer over medium heat. Add the cinnamon, Mexican cinnamon, allspice, cloves, honey, and maple syrup. Simmer for 15 to 20 minutes.
• Whisk in up to 1 1/2 cups more stock if the soup is too thick. Remove from the heat and whisk in the crème fraîche. Season with salt and pepper to taste.
• Ladle the soup into bowls and top each with a large dollop of the cranberry-maple crème fraîche and some of the pumpkin seeds and chives.
• Bring the cranberry juice to a boil in a small saucepan over high heat. Cook, stirring occasionally, until thickened and reduced to 1/4 cup, about 10 minutes. Remove from the heat, stir in the maple syrup and maple extract, and let cool to room temperature.
• Put the crème fraîche into a small bowl, add the cranberry mixture, and stir to combine. Season with salt. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.

SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS

Steps:

• Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
• Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.

PUMPKIN SOUP

Steps:

• Remove the peel and any seeds and fiber from the pumpkin and cut the flesh into pieces. The peel is extremely hard and you have to cut it away by laying the slices or chunks flat on a board, cut side down, and then pressing down with a large heavy knife to cut the skin off.
• Put the pieces in a large pan with only about 1 1/2 cups stock (it will not cover the pieces), and simmer, covered, for 15 minutes, or until the pumpkin is tender.
• Blend to a purée in the food processor, or mash it with a potato masher, and return to the pan. Add the remaining stock, the sugar, and a little salt and pepper, and cook for a few minutes more, adding water to thin the soup, if necessary.
• Serve the soup hot, and pass around the yogurt in a bowl for people to help themselves.

VERY SIMPLE PUMPKIN SOUP

Steps:

• Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
• A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

SPICED PUMPKIN SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
• Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.

CURRIED PUMPKIN SOUP

Steps:

• Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
• Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.