Best 4 Creamy Pumpkin Soup For Weight Watching People Recipes

CREAM OF PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

EASY CREAMY PUMPKIN SOUP

Steps:

• MELT butter in large saucepan over medium heat.
• Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
• Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
• Reduce heat to low; cook, stirring occasionally, for 15 minutes.
• Stir in pumpkin, evaporated milk and cinnamon.
• Cook, stirring occasionally, for 5 minutes.
• Remove from heat.
• TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

CREAMY PUMPKIN SOUP

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.

CREAMY PUMPKIN SOUP - FOR WEIGHT WATCHING PEOPLE

Steps:

• Melt margarine in a Dutch oven over medium heat.
• Add onion: saute 3 minutes.
• Add sage, curry powder, and nutmeg; cook 30 seconds.
• Stir in flour; cook 30 seconds.
• Add broth tomato paste, and salt, stirring well with a whisk.
• Stir in pumpkin and apple; bring to a boil.
• Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally.
• Remove from heat; cool slightly.
• Place mixture in a blender or food processor; process until smooth.
• Return mixture to Dutch oven; add milk.
• Cook until thoroughly heated.
• Garnish with sage sprigs if desired.