Best Roasted Pumpkin Soup Recipes

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ROASTED PUMPKIN SOUP



Roasted Pumpkin Soup image

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

Provided by Craig

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 ½ tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 ¼ tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  • Bake in preheated oven 40 minutes, until soft but not blackened.
  • In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  • Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g

ROASTED PUMPKIN SOUP



Roasted Pumpkin Soup image

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 7

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

Steps:

  • Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
  • Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP



Roasted Pumpkin, Sweet Potato, and Carrot Soup image

Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.

Provided by SteveT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 13

3 cups peeled, chopped carrots
1 tablespoon olive oil
3 cups peeled, chopped sweet potatoes
½ tablespoon warmed sunflower oil, divided
3 cups peeled, chopped pumpkin
1 onion, chopped
2 cloves garlic, minced
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon harissa
4 cups vegetable broth
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
  • Bake in the preheated oven for 10 minutes.
  • Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
  • While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
  • Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
  • Sprinkle with cilantro to serve.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.9 g, Fat 4.1 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 419 mg, Sugar 10.4 g

ROASTED PUMPKIN SOUP



Roasted Pumpkin Soup image

Provided by Emeril Lagasse

Categories     appetizer

Time 2h10m

Yield 1 1/2 quarts, 6 first-course servings

Number Of Ingredients 15

1 (2 pound) pumpkin, halved and seeds removed
1 teaspoon salt
1/4 plus a pinch freshly ground black pepper
3 tablespoons olive oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 tablespoons minced ginger
1 tablespoon minced garlic
31/2 cups chicken stock
1/2 cup heavy cream
3 tablespoons pumpkin seed oil
15 to 20 small sage leaves, fried

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
  • Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
  • Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
  • To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.

ROASTED PUMPKIN SOUP WITH APPLE AND GINGER



Roasted Pumpkin Soup with Apple and Ginger image

This is one of my favorite fall soups. You can also make it with roasted butternut squash. I like my soups thick so I usually don't add a lot of water, but that is optional. I used 2 fairly large sugar pumpkins, weighing about 2 pounds total.

Provided by barbara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 12

2 (1 pound) sugar pumpkins, halved and seeded
1 tablespoon olive oil, or more as needed
2 tablespoons butter
1 small onion, chopped
1 (1/2 inch) piece fresh ginger, peeled and minced
1 apple, peeled and cut into cubes
3 cups chicken broth, or more as needed
1 tablespoon maple syrup
ground white pepper to taste
salt to taste
¾ cup water, or to taste
½ cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.
  • Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.
  • Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.
  • Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.
  • Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 26.1 g, Cholesterol 40.3 mg, Fat 15.4 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 963.3 mg, Sugar 11.3 g

SPICY ROASTED SQUASH SOUP WITH PUMPKIN SEED PESTO



Spicy Roasted Squash Soup with Pumpkin Seed Pesto image

Categories     Soup/Stew     Blender     Vegetable     Appetizer     Roast     Thanksgiving     Lunch     Squash     Butternut Squash     Fall     Winter     Jalapeño     Seed     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 servings (about 20 cups)

Number Of Ingredients 11

For toasts
15 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, softened
For soup
12 lb butternut squash, halved lengthwise and seeded
1 1/2 tablespoons chopped fresh jalapeño chile, including seeds
1 teaspoon ground cumin
7 cups chicken broth or water
5 cups water plus additional for thinning
1 tablespoon fresh lemon juice, or to taste
Accompaniment: pumpkin seed pesto

Steps:

  • Preheat oven to 400°F.
  • Make toasts:
  • Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.
  • Make soup:
  • Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
  • Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
  • Serve soup in bowls topped with slices of toast spread with pesto.

ROASTED PUMPKIN SOUP WITH CHIPOTLE CREAM



Roasted Pumpkin Soup with Chipotle Cream image

Provided by Food Network

Categories     appetizer

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

1 medium pumpkin, about 4 pounds
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup heavy cream, plus 1 cup, for garnish
1/4 cup orange juice
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper
Whole leaves flat-leaf parsley, as a garnish
1 tablespoon chipotle pepper in adobo sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes.
  • With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.
  • In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg.
  • Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.

ROASTED CORN AND PUMPKIN SOUP WITH JUMBO LUMP CRABMEAT AND CRISP MACHE



Roasted Corn and Pumpkin Soup with Jumbo Lump Crabmeat and Crisp Mache image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 ears fresh corn
1/2 pound sliced shallots
1/2 gallon chicken stock
1 pumpkin
2 teaspoons salt
2 tablespoons olive oil
1 clove garlic
2 ounces crabmeat
1 tablespoon sour cream
1 teaspoon black pepper
1 bunch Mache
1 teaspoon cider vinegar
Pumpkin seed oil, to taste

Steps:

  • Shuck corn and cut from the cob. Separate into 2 piles.
  • Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
  • Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
  • Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
  • Remove pumpkin pulp from outer skin and puree.
  • Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
  • Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.

ROASTED PUMPKIN AND SWEET POTATO SOUP



Roasted Pumpkin and Sweet Potato Soup image

A great soup that is very seasonal, and makes for an excellent presentation. Get ready to serve this and stand back for the ooooohs of admiration.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 sugar pumpkin, approximately 1-2 pounds
1 medium sweet potato
2 1/2 cups chicken stock
2 shallots, diced
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees.
  • Slice pumpkin in half and remove the seeds and strings.
  • Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
  • Use a fork to create vent holes all around the sweet potato.
  • Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
  • Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
  • Remove the pumpkin and sweet potato from the oven and allow to cool.
  • Remove the skin from the shallots and dice them finely.
  • Heat the vegetable oil in a sautª pan over a medium flame.
  • "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
  • After 1-2 minutes, remove the cover and foil, and add the curry powder.
  • Saute for an additional minute, then remove from heat.
  • Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
  • Add the curried shallots, the remaining spices, and one cup of the chicken stock.
  • Puree until smooth.
  • Thin with the remaining chicken stock until the desired consistency is reached.
  • Serve hot, garnished with chervil, if desired.

PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS



Pumpkin Soup Served in Individual Roasted Pumpkins image

Provided by Food Network

Categories     appetizer

Time 2h15m

Yield 6 servings

Number Of Ingredients 16

6 small (6 to 7 inches in diameter) unblemished pumpkins
1 medium pumpkin (10 to 11 inches in diameter)
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon cloves
2 1/2 teaspoons salt
3/4 teaspoon freshlyground black pepper
2 tablespoons butter
1 tablespoon olive oil
2 large onions, chopped
4 cloves garlic, minced or pureed
1 Yukon Gold potato, peeled and diced
6 cups chicken or vegetable stock
1/2 cup cream, creme fraiche or sour cream

Steps:

  • Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.
  • In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
  • While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside.
  • Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve.

ROASTED PUMPKIN SOUP WITH ROASTED GARLIC



Roasted Pumpkin Soup With Roasted Garlic image

I love roasted vegetables. I love pumpkin soup. Put them together and you have the best pumpkin soup with none of the hassle of peeling the pumpkin. Also, no dairy products necessary for the creamiest soup ever.

Provided by RonaNZ

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

700 g pumpkin
1 head garlic
3 tablespoons olive oil
salt
pepper
1 tablespoon oil
1 onion
2 stalks celery
2 medium carrots
1/2 teaspoon ground cumin
3 cups water
1 dash Worcestershire sauce
1/2 teaspoon chile, crushed (optional)

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!

Nutrition Facts : Calories 215.3, Fat 14, SaturatedFat 2, Sodium 47, Carbohydrate 22.8, Fiber 2.8, Sugar 5.5, Protein 3.4

ROASTED KABOCHA (JAPANESE PUMPKIN) SOUP



Roasted Kabocha (Japanese Pumpkin) Soup image

Make and share this Roasted Kabocha (Japanese Pumpkin) Soup recipe from Food.com.

Provided by Maggie

Categories     Pumpkin

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 medium kabocha squash
1 teaspoon olive oil
1 medium onion, thinly sliced
1 tablespoon butter
2 teaspoons chicken bouillon powder
2 cups water
1/2 teaspoon cinnamon
1 2/3 cups milk
salt and pepper

Steps:

  • Preheat oven to 350F / 175°C.
  • Cut kabocha in half, scoop out seeds and membranes, and set aside.
  • Prick the kabocha flesh with a fork, brush with olive oil and place face down on a baking dish. Bake for about 40 mins at 350F/175°C or until tender.
  • While the kabocha is roasting, clean and dry the seeds (as best you can) and toast them in a dry pan on med-high heat for about 5 minutes or until nicely golden brown and set aside. Alternately, you can bake them in the oven for about 10-20 minutes at 400F / 200°C.
  • In a large pot, saute sliced onion in butter until soft.
  • When the kabocha is soft, carefully (it's hot!) scoop the flesh in chunks out of the skin and add to the pot with onions. Alternately, you can wait for it too cool or roast it already peeled.
  • Add the bouillon powder, water and cinnamon, and simmer for about 20 minutes. Cover the pot to keep it from splattering.
  • Pour the mixture into a large bowl. In batches, puree the mixture in a blender (only fill about 3/4 or less full), and add it back to the pan. If you have an immersion blender, even better, and you can just puree it all in the pan.
  • Stir in the milk and heat gently over low heat, stirring frequently. Mix in salt and pepper to taste, ladle into bowls and top with toasted seeds.

PUMPKIN SOUP WITH CRANBERRY COMPOTE AND ROASTED CHESTNUTS



Pumpkin Soup with Cranberry Compote and Roasted Chestnuts image

Featuring classic fall and winter ingredients, the curry flavor in this Pumpkin Soup with Cranberry Compote and Roasted Chestnuts adds further warmth to this hearty soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

5 tablespoons unsalted butter
3 cheese pumpkins (3 pounds each), halved and seeded
Coarse salt and freshly ground pepper
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon curry powder
1/4 teaspoon freshly grated nutmeg
8 cups low-sodium canned chicken stock
1 cup heavy cream
2 cups fresh cranberries
1/4 cup sugar
Zest of 1/2 lemon
1/2 teaspoon coarse salt
10 fresh chestnuts, scored on one end
5 tablespoons unsalted butter

Steps:

  • Prepare the Pumpkin Soup: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Coat each with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.
  • Meanwhile, melt remaining 3 tablespoons butter in a Dutch oven over medium heat. Add onions; cook until translucent. Add garlic, curry, and nutmeg; cook, stirring frequently, for 2 minutes. Set aside.
  • When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into Dutch oven. Stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes.
  • Prepare the Cranberry Compote: In a medium saucepan, combine 1 cup water, cranberries, sugar, zest, and salt; bring to a boil over medium-high heat. Reduce to a simmer, cooking until it reaches a jam-like consistency, about 20 minutes.
  • Prepare the Roasted Chestnuts: Heat oven to 400 degrees. Place chestnuts on a baking sheet; roast until shells split, 5 to 10 minutes. Let stand until cool.
  • Shell nuts, and slice thinly. Melt 2 tablespoons butter in a medium skillet over medium heat. Add chestnuts, and cook until browned over low heat. Drain on a paper towel-lined plate.
  • Blend soup using an immersion blender or in batches in a blender. Over a large bowl, strain through a fine mesh strainer; set strainer over pot, strain again. Whisk in cream, and season with salt and pepper.
  • To serve, ladle soup into warmed bowls. Garnish with a dollop of cranberry compote and a sprinkling of chestnuts; serve immediately.

CREAMY ASPARAGUS AND ROASTED PUMPKIN SOUP



Creamy Asparagus and Roasted Pumpkin Soup image

We grow pumpkins every year and I always have some frozen in my freezer so I am always trying to figure out what to make. This recipe came about after I made my butternut squash soup. Happy Cooking.

Provided by Dana Ramsey

Categories     Other Soups

Number Of Ingredients 7

1 1/2 - 2 lb prepared roasted pumpkin puree
1/2 large onion, peeled and sliced
1/4 c butter
4 1/2 c low sodium chicken broth
1 lb asparagus chopped
salt and pepper to taste
toasted croutons, optional

Steps:

  • 1. Modern Method: In a large Dutch Oven (the type for stovetops) melt your butter and onion and gently cook until onion is translucent. Stirring frequently don't burn.
  • 2. Add the broth, pumpkin, asparagus, and season with salt and pepper. Increse the heat to bring to a boil. Once boiling reduce heat to simmer and simmer for 30 minutes or until the asparagus is nice and tender. You can sprinkle some toasted croutons on top of each bowl. Yummy.
  • 3. Note: My hubby added 1 cayanne pepper, chopped and sprinkled that on top too. It added a little heat but not much and was very yummy.
  • 4. Hearth Method: Follow modern method but use a round bottom kettle with legs, hanging from a crane in a fireplace or fire irons over a fire pit and cook over a moderate fire.

ROASTED PUMPKIN SOUP BOWLS



Roasted Pumpkin Soup Bowls image

This soup is a great-tasting comfort food to take the chill off a cool fall or winter day. Roast the pumpkin on your grill or in the oven. Either way, using the pumpkin shells as bowls adds a fun touch. Sprinkle more nutmeg and pepper over soup before serving.

Provided by Marcia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 14

1 (3 pound) sugar pumpkin, halved lengthwise and seeded, or more to taste
cooking spray
3 tablespoons butter
½ cup diced onion
1 quart vegetable stock
3 tablespoons cornstarch
2 tablespoons curry powder
1 cup milk
½ cup sour cream
1 tablespoon soy sauce
1 tablespoon white sugar
½ teaspoon freshly grated nutmeg, or more to taste
½ teaspoon salt
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Spray inside and outside of pumpkin with cooking spray.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place pumpkin, pulp-side down, on the grate. Close the lid. Grill until tender, 15 to 20 minutes. Turn over, skin-side down; grill until pulp is very soft and lightly charred, 20 to 30 minutes. Reduce heat as necessary to keep the grill temperature below 450 degrees F (232 degrees C). Let pumpkin cool on the grill.
  • Melt butter in a large pot over medium-high heat. Add onions; saute until translucent and lightly browned, about 5 minutes. Add vegetable stock, cornstarch, and curry powder; bring to a boil. Cook and stir until thick and foamy and cornstarch is dissolved, 1 to 2 minutes. Reduce heat to medium.
  • Scoop pulp out of the pumpkin, reserving the hard shell to use as bowl. Add pulp to the stock mixture, breaking up any large lumps. Stir in milk, sour cream, soy sauce, and sugar. Blend soup with an immersion blender until smooth. Stir in nutmeg, salt, and pepper.
  • Reduce heat to medium-low. Cook, stirring constantly, until just starting to boil, 5 to 7 minutes. Remove from heat. Serve in the pumpkin shells.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 40.4 g, Cholesterol 40.4 mg, Fat 17.4 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 10.4 g, Sodium 896.9 mg, Sugar 11.9 g

PUMPKIN SOUP WITH CINNAMON CREMA AND ROASTED PUMPKIN SEEDS



Pumpkin Soup With Cinnamon Crema and Roasted Pumpkin Seeds image

Bobby Flay's from Mesa Grill. Iron Chef - Chocolate he did a Chocolate Pumpkin Soup....I bet it is a variation of this.

Provided by Ambervim

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3 -4 cups enriched chicken stock
3 cups pumpkin puree (not flavored pie filling)
2 teaspoons ground mexican cinnamon, plus extra for garnish
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons pure maple syrup
2 teaspoons chipotle chile puree
1 cup crema (Creme Fraiche or Sour Cream can be substituted)
kosher salt
black pepper, freshly ground
roasted pumpkin seeds

Steps:

  • Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, the ginger, allspice, nutmeg, honey, maple syrup, and chipotle puree. Reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes. Add more stock if the soup is too thick.
  • Remove from the heat and whisk in cup of the crema and season with salt and pepper to taste. Mix together the remaining cup crema and 1 teaspoon cinnamon until combined. Ladle the soup into bowls. Drizzle with the cinnamon crema and sprinkle with the roasted pumpkin seeds and a little cinnamon.
  • Roasted Pumpkin Seeds (Makes 1 cup).
  • 1 cup raw pumpkin seeds.
  • 2 tablespoons vegetable oil.
  • Kosher salt.
  • Preheat the oven to 325 degrees F.
  • Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheet and bake, tossing occasionally, for 15 to 20 minutes, until they are lightly golden brown and crisp. Let cool. These can be made up to 2 days in advance and stored in an airtight container.

ROASTED PUMPKIN AND COCONUT WATER SOUP



Roasted Pumpkin and Coconut Water Soup image

A new twist on a fall classic with international flavors. Best served with a drizzle of honey on top.

Provided by Peace Frog

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

1 pie pumpkin, halved and seeded
¾ cup coconut water, or to taste
2 tablespoons butter
1 tablespoon yellow curry powder
⅛ teaspoon ground ginger, or more to taste
⅛ teaspoon red chile powder, or to taste
1 dash ground nutmeg
salt and ground black pepper to taste
¼ cup milk, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pumpkin halves on baking sheet.
  • Bake in preheated oven until pumpkin is soft and easily pierced with a fork, 30 to 40 minutes.
  • Scoop pumpkin flesh into a blender; add coconut water and blend until smooth, 1 to 2 minutes.
  • Pour pumpkin mixture into a saucepan and bring to a simmer over low heat; stir in butter, curry powder, ground ginger, chile powder, ground nutmeg, salt, and ground pepper. Thin soup with milk to reach desired consistency. Cook and stir soup until heated through, about 5 minutes.

Nutrition Facts : Calories 118.2 calories, Carbohydrate 19.6 g, Cholesterol 11 mg, Fat 4.6 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 92.6 mg, Sugar 4.2 g

ROASTED THAI PUMPKIN SOUP (LOW FAT)



Roasted Thai Pumpkin Soup (Low Fat) image

I found this delicious low fat soup on a weight watcher's forum years ago, it has become a favourite. We can now buy skim evaporated coconut milk, in Australia, so the coconut essence isn't necessary if you are able to find this. I don't usually add the star anise because I am not fond of the flavour of aniseed although it was in the original recipe.

Provided by Ninna

Categories     Lunch/Snacks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 whole butternut pumpkin
1/2 pumpkin, I use kent
3 onions, chopped
4 garlic cloves, crushed
3 -4 teaspoons chili, I use jar chilli
1 liter chicken stock
1 pinch cumin
1 pinch coriander
1 pinch cardamom
1 star anise (optional)
1 teaspoon turmeric
2 tablespoons lemongrass, I use minced from a jar
salt & freshly ground black pepper
1 (375 g) can skim evaporated milk
3 drops coconut essence

Steps:

  • Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
  • Peel and seed the half Kent pumpkin and cut into small portions.
  • Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
  • Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
  • Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
  • Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.

Nutrition Facts : Calories 141.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 8, Sodium 330.5, Carbohydrate 19.9, Fiber 1.2, Sugar 12.2, Protein 9.9

CREAMY ROASTED PUMPKIN SOUP



Creamy Roasted Pumpkin Soup image

Mmmm... all the flavors of fall. This would be a wonderful - and vegetarian - addition to your holiday table.

Provided by crystal rogers

Categories     Cream Soups

Time 2h

Number Of Ingredients 13

olive oil to brush on pumpkin for roasting
1/2 stick unsalted butter
3 c chopped sweet onions
5 c roasted pumpkin, skin removed, chunked
8 c good vegetable stock
1 tsp fresh thyme, finely minced
1/4 tsp fresh grated nutmeg
1 Tbsp agave syrup
2 c cream
sea salt and pepper to taste
1 c sour cream
1/4 tsp good curry powder
1/2 c toasted pumpkin seeds for garnish

Steps:

  • 1. Cut the pumpkin in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 for about an hour or until tender.
  • 2. Whisk curry powder into sour cream and chill. Lightly toast pumpkin seeds.
  • 3. When the pumpkin is fully cooked, in a large stock pan melt the butter and saute the onions until very soft.
  • 4. Add roasted pumpkin and stock. Puree with a stick blender (or in batches in a blender or processor).
  • 5. Add thyme, nutmeg, and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.
  • 6. Serve warm in bowls, garnish with a dollop of the curry cream and pumpkin seeds and enjoy.

MESA GRILL'S PUMPKIN SOUP WITH CINNAMON CRÈME AND ROASTED PUMPKIN SEEDS



MESA GRILL'S PUMPKIN SOUP WITH CINNAMON CRÈME AND ROASTED PUMPKIN SEEDS image

Categories     Soup/Stew     Thanksgiving

Yield 6-8

Number Of Ingredients 12

4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons chipotle puree
3/4 cup crème fraiche
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe below)

Steps:

  • 1. Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick. 2. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste. 3. Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined. 4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds. Roasted Pumpkin Seeds Makes 1 cup 1 cup raw pumpkin seeds 2 tablespoons vegetable oil Kosher salt 1. Preheat the oven to 350º F. 2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.

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