Best Whole Pumpkin Pie Soup Recipes

WHOLE PUMPKIN PIE SOUP

Whole Pumpkin Pie Soup image

Provided by Alton Brown

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 whole baking pumpkin, approximately 4 pounds, rinsed
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1/2 small yellow onion, diced
1 teaspoon kosher salt
1 clove garlic, minced
1 small apple, peeled, cored, and diced
1 cup low-sodium chicken broth
1/2 cup heavy cream
2 ounces goat cheese
1 teaspoon fresh thyme leaves

Steps:

Heat the oven to 375 degrees F.
Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

PUMPKIN PIE SOUP A.K.A. PUMPKIN SOUP

Pumpkin Pie Soup A.k.a. Pumpkin Soup image

This is like a freshly baked pumpkin pie in your soup bowl. It is super easy to make and tastes great served hot or cold. I was in search of a good Pumpkin Soup, only to find that they all contained ingredients that I certainly did NOT associate with a pumpkin pie. So I made this recipe up. Hope you enjoy it!

Provided by Bake-a-holic

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups apple cider
1 (14 1/2 ounce) can chicken broth (about 2 cups worth)
1 (29 ounce) can pumpkin puree
1 cup granulated sugar (you may need slightly more or less depending on how tart your cider is)
1 tablespoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 pint heavy whipping cream

Steps:

In large pot on LOW HEAT, combine all ingredients EXCEPT whipping cream; while stirring frequently, bring to simmer.
Allow to simmer for 10 minutes, stirring occasionally.
Stir in heavy cream and return to simmer; serve.

Nutrition Facts : Calories 455.2, Fat 30.1, SaturatedFat 18.5, Cholesterol 108.7, Sodium 263, Carbohydrate 46, Fiber 1.4, Sugar 35.6, Protein 4.5

FRESH PUMPKIN SOUP

Fresh Pumpkin Soup image

This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I top the creamy puree with a sprinkling of toasted pumpkin seeds. -Jane Shapton, Irvine, California

Provided by Taste of Home

Categories Lunch

Time 8h50m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender. , Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15x10x1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside., Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges