Best 2 Best Pumpkin Soup Recipes

**Pumpkin soup:**

Pumpkin soup is a classic fall dish made with pureed pumpkin, vegetable broth, and spices. It can be served as an appetizer, main course, or side dish. With its creamy texture and delicious flavor, pumpkin soup is a comforting and satisfying meal that can be enjoyed by people of all ages. This article provides three different recipes for pumpkin soup, each with its own unique twist. The first recipe is a classic pumpkin soup made with simple ingredients that you probably already have on hand. The second recipe is a creamy pumpkin soup made with coconut milk and curry powder for a Thai-inspired flavor. The third recipe is a hearty pumpkin soup made with sausage and kale for a filling and flavorful meal. No matter which recipe you choose, you're sure to enjoy this delicious and versatile soup.

Let's cook with our recipes!

BEST CURRIED PUMPKIN SOUP

Best Curried Pumpkin Soup image

I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives

Steps:

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP

Best Ever Pumpkin or Butternut Squash Soup image

I made this for a dinner party recently and served with French bread it went down very well. I'm not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn't evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary.

Provided by Luschka

Categories Potato

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 fresh pumpkin, seeded and diced or 4 butternut squash, peeled seeded and diced
4 potatoes, peeled
1 onion, sliced
1 teaspoon crushed garlic
2 teaspoons dried oregano
water, to cover
120 ml single cream (optional)

Steps:

Saute the sliced onion and crushed garlic in a little olive oil.
Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
Add the oregano and cover the pot with a lid that allows steam to escape.
Boil until the pumpkin/butternut squash and potatoes are soft.
Either mash the vegetables for a chunky soup or blend for a smooth soup.
At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.

Tips:

Choose the right pumpkin: For the best flavor, choose a sugar pumpkin or a pie pumpkin. These pumpkins are small and have a sweet, dense flesh.
Roast the pumpkin before pureeing it: Roasting the pumpkin intensifies its flavor and makes it easier to puree.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water, but if you use water, you'll need to add more seasoning.
Don't overcook the soup: Pumpkin soup is best when it's slightly thick and creamy, but not too thick. Overcooking the soup will make it watery and bland.
Season the soup to taste: Pumpkin soup can be seasoned with a variety of spices, such as salt, pepper, garlic powder, onion powder, and nutmeg. You can also add a splash of cream or milk for a richer flavor.
Garnish the soup with something special: A dollop of sour cream, a sprinkle of chopped chives, or a few toasted pumpkin seeds can add a nice finishing touch to your pumpkin soup.

Conclusion:

Pumpkin soup is a delicious and versatile soup that can be enjoyed all season long. With its sweet and savory flavor, pumpkin soup is a perfect soup for a cozy fall or winter meal. Whether you're looking for a simple soup to make for a weeknight dinner or a more elegant soup to serve at a special occasion, pumpkin soup is a great option.