Best 3 Bachelors Creamy Pumpkin Soup Recipes

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Indulge in the creamy and comforting flavors of fall with our collection of tantalizing pumpkin soup recipes. Perfect for a cozy dinner or an impressive holiday gathering, these culinary creations are sure to delight your taste buds and warm your soul. From classic pumpkin soup to unique variations infused with exotic spices and unexpected ingredients, our curated selection offers a symphony of flavors that will leave you craving more. Whether you prefer a smooth and velvety texture or a chunky and rustic bite, we have a recipe that will satisfy your cravings. So, gather your ingredients, prepare your soup pot, and embark on a culinary journey that celebrates the vibrant flavors of pumpkin.

**Recipes included in the article:**

1. **Classic Pumpkin Soup:** Experience the timeless flavors of this traditional pumpkin soup, featuring a velvety broth, tender pumpkin chunks, and a hint of nutmeg.

2. **Spicy Pumpkin Soup:** Embark on a tantalizing journey with this piquant pumpkin soup, where a blend of chili powder, cumin, and cayenne pepper adds a touch of heat to the creamy base.

3. **Roasted Pumpkin Soup with Sage:** Elevate your taste buds with this sophisticated soup, where roasted pumpkin, fresh sage, and a hint of white wine create a symphony of flavors.

4. **Pumpkin Soup with Coconut Milk:** Experience a tropical twist on pumpkin soup with the addition of creamy coconut milk, lemongrass, and ginger. This unique recipe adds a touch of exotic flair to your culinary repertoire.

5. **Pumpkin Soup with Sweet Potatoes:** Indulge in a vibrant and nutritious soup that combines the sweetness of pumpkin with the earthy flavors of sweet potatoes. This recipe offers a hearty and comforting meal that is sure to please the whole family.

6. **Pumpkin Soup with Apples and Bacon:** Embark on a culinary adventure with this unique pumpkin soup, where diced apples and crispy bacon add a sweet and savory twist to the classic recipe.

7. **Pumpkin Soup with Roasted Garlic:** Discover the rich and savory flavors of roasted garlic in this pumpkin soup. The caramelized cloves add a depth of flavor that will leave you wanting more.

Let's cook with our recipes!

CREAMY PUMPKIN SOUP



Creamy Pumpkin Soup image

This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).

Provided by Lidey Heuck

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 50m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
2 tablespoons unsalted butter
12 fresh sage leaves

Steps:

  • In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
  • Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
  • Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
  • Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
  • To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
  • To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

BACHELOR'S CREAMY PUMPKIN SOUP



Bachelor's Creamy Pumpkin Soup image

This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables; it would also complement a roast.

Provided by KATHERINE1971

Categories     Pumpkin Soup

Time 25m

Yield 6

Number Of Ingredients 11

1 (10.75 ounce) can condensed cream of potato soup
1 ¼ cups water
1 (15 ounce) can pumpkin puree
2 tablespoons butter
1 cup cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon ginger
1 pinch paprika, for garnish
1 cup seasoned croutons

Steps:

  • In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
  • Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 17.6 g, Cholesterol 67 mg, Fat 20.8 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 12.4 g, Sodium 1007.3 mg, Sugar 3.2 g

BACHELOR'S CREAMY PUMPKIN SOUP



Bachelor's Creamy Pumpkin Soup image

This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables; it would also complement a roast.

Provided by KATHERINE1971

Categories     Pumpkin Soup

Time 25m

Yield 6

Number Of Ingredients 11

1 (10.75 ounce) can condensed cream of potato soup
1 ¼ cups water
1 (15 ounce) can pumpkin puree
2 tablespoons butter
1 cup cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon ginger
1 pinch paprika, for garnish
1 cup seasoned croutons

Steps:

  • In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
  • Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 17.6 g, Cholesterol 67 mg, Fat 20.8 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 12.4 g, Sodium 1007.3 mg, Sugar 3.2 g

Tips:

  • Choose the right pumpkin: For the best flavor, choose a small, sugar pumpkin with deep orange flesh.
  • Roast, don't boil: Roasting the pumpkin brings out its natural sweetness and flavor. Don't boil it, as this will make the soup watery and bland.
  • Use good-quality stock: A good-quality chicken or vegetable stock will give your soup a rich, flavorful base. Avoid using water, as this will make the soup taste bland.
  • Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender.
  • Season to taste: Be sure to season your soup to taste with salt, pepper, and other spices. A little bit of nutmeg or cinnamon can also add a nice touch of flavor.
  • Garnish with a dollop of sour cream or yogurt: This will add a touch of richness and creaminess to the soup.

Conclusion:

This velvety smooth and flavorful pumpkin soup is the perfect comfort food for a cold fall or winter day. It's easy to make and can be tailored to your liking with different toppings and seasonings. So next time you're looking for a delicious and satisfying soup, give this bachelor-friendly recipe a try!

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