Best 6 Autumn Harvest Pumpkin Soup Recipes
Indulge in the flavors of fall with our Autumn Harvest Pumpkin Soup, a culinary masterpiece that captures the essence of the season. This creamy and velvety soup is crafted with fresh pumpkin, aromatic spices, and a touch of sweetness from maple syrup. Served with a dollop of tangy sour cream and a sprinkle of crispy bacon, this soup promises a symphony of flavors that will warm your soul.
In addition to the classic pumpkin soup, this article offers a collection of delectable recipes that showcase the versatility of pumpkin. From the savory Pumpkin and Sausage Pasta, featuring tender pasta tossed in a rich pumpkin sauce and succulent sausage, to the indulgent Pumpkin Cheesecake, a creamy and decadent dessert with a graham cracker crust, there's something for every palate.
For those seeking a lighter option, the Roasted Pumpkin and Quinoa Salad combines roasted pumpkin, quinoa, and a medley of fresh vegetables, dressed in a tangy dressing. And if you're craving a comforting one-pot meal, the Pumpkin and Black Bean Chili is a hearty and flavorful blend of pumpkin, black beans, and a variety of spices.
Whether you're hosting a cozy dinner party or simply seeking a comforting meal to savor on a chilly autumn evening, these pumpkin-inspired recipes are sure to delight your taste buds and leave you craving more. So gather your ingredients, heat up your stove, and embark on a culinary journey that celebrates the bounty of the autumn harvest.
HARVEST PUMPKIN SOUP
A very easy and great tasting soup.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
- Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream
Nutrition Facts : Calories 245 calories, Carbohydrate 16.8 g, Cholesterol 67.5 mg, Fat 19.8 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 898.9 mg, Sugar 3.2 g
POTLATCH FALL HARVEST SOUP
Simple Potlatch fare, comes from the fruits of the earth and sea. Here, pureed pumpkin and canned cream corn simplifies the otherwise tedious preparation, and may be spiced up to your liking or left mellow and earthy.
Provided by KCFOXY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
- Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 22.1 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 462.2 mg, Sugar 8.4 g
HARVEST PUMPKIN SOUP
A drizzle of maple syrup is the crowning touch to this thick and creamy soup. You can also substitute 4 cups mashed butternut squash for the fresh pumpkin. -Lesley Pew, Lynn, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute shallots and celery in butter until tender. , Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through.
Nutrition Facts :
AUTUMN HARVEST PUMPKIN SOUP
Make and share this Autumn Harvest Pumpkin Soup recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in-a small saucepan.
- When moderately hot, add the onion and saute until tender.
- Add the pumpkin, tomato, broth, salt, and pepper.
- Cover and cook for 8 to 10 minutes, stirring frequently.
- Carefully pour the hot mixture into a blender puree until smooth.
- Gradually add the milk and blend well.
- Return to heat to warm.
- Sprinkle with nutmeg before serving.
HARVEST PUMPKIN SOUP
Make and share this Harvest Pumpkin Soup recipe from Food.com.
Provided by queenbeatrice
Categories < 4 Hours
Time 1h5m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the first 11 ingredients into stock pot over medium high heat.
- Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
- Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk.
Nutrition Facts : Calories 83, Fat 4.8, SaturatedFat 2.9, Cholesterol 14.9, Sodium 48.1, Carbohydrate 8.8, Fiber 1.6, Sugar 2.7, Protein 2.2
AUTUMN HARVEST PUMPKIN PIE
This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.
Provided by St. Paul Eric
Categories Pie
Time 1h15m
Yield 1 9" pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Blend the sugar, spices and salt together.
- Add eggs, pumpkin and evaporated milk.
- Stir to blend mixture well.
- Pour into unbaked pie shell.
- Bake in hot oven for 15 minutes.
- Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
- Cool pie before serving.
- Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.
Nutrition Facts : Calories 2544.1, Fat 103.4, SaturatedFat 38.3, Cholesterol 545, Sodium 3574.4, Carbohydrate 360.1, Fiber 20.1, Sugar 213.5, Protein 56.8
Tips:
- Choose the right pumpkin: For the best flavor, choose a sugar pumpkin, also known as a pie pumpkin, or a butternut squash.
- Roast the pumpkin: Roasting the pumpkin before adding it to the soup deepens the flavor and makes it sweeter.
- Use flavorful broth: Use a good-quality vegetable broth or chicken broth for the base of the soup. You can also use water, but the soup will be less flavorful.
- Add aromatics: Aromatics, such as onion, garlic, and celery, add depth of flavor to the soup. Sauté them in a little olive oil before adding the pumpkin.
- Season to taste: Season the soup to taste with salt, pepper, and other spices, such as nutmeg, cinnamon, and ginger.
- Garnish with toppings: Serve the soup with a dollop of sour cream, a sprinkle of grated cheese, or a drizzle of olive oil.
Conclusion:
This autumn harvest pumpkin soup is a delicious and easy-to-make soup that is perfect for a fall meal. It is packed with flavor and nutrients, and it is a great way to use up leftover pumpkin. Whether you are looking for a hearty soup to warm you up on a cold day or a flavorful soup to serve at a special occasion, this autumn harvest pumpkin soup is sure to please.
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