Best 2 Donna Hay Pumpkin Soup Recipes

Indulge in a symphony of flavors with Donna Hay's Pumpkin Soup, a culinary delight that captures the essence of autumn. This creamy and velvety soup is crafted with roasted pumpkin, aromatic spices, and a touch of sweetness from maple syrup, creating a comforting and heartwarming dish. Accompany your soup journey with a selection of complementary recipes, including a crusty bread recipe that offers a delightful contrast to the soup's smooth texture. Explore the versatility of pumpkin with a delectable pumpkin and goat cheese quiche recipe, perfect for a savory brunch or light lunch. Discover the art of creating a delightful pumpkin spice latte, bringing the comforting flavors of pumpkin into your morning routine. Embark on a culinary adventure with Donna Hay's Pumpkin Soup and its accompanying recipes, promising a feast for your senses and a memorable dining experience.

Let's cook with our recipes!

ROASTED PUMPKIN SOUP

Roasted Pumpkin Soup image

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

Provided by Craig

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 ½ tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 ¼ tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
Bake in preheated oven 40 minutes, until soft but not blackened.
In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g

ROASTED PUMPKIN SOUP

Roasted Pumpkin Soup image

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Number Of Ingredients 7

Ingredients

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

Steps:

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

Tips:

Choose the right pumpkin: Look for a pumpkin that is small to medium in size, with a deep orange color and a smooth, unblemished skin. Avoid pumpkins that have soft spots or blemishes.
Roast the pumpkin before cooking: Roasting the pumpkin brings out its natural sweetness and flavor. To roast the pumpkin, cut it in half, remove the seeds, and place it cut-side down on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 400°F for 45 minutes to 1 hour, or until the pumpkin is tender.
Use a good quality stock: The stock you use will greatly affect the flavor of your soup. Use a homemade stock if you can, or look for a good quality store-bought stock. Avoid stocks that are high in sodium.
Don't overcook the soup: Pumpkin soup is best when it is slightly chunky. Overcooking the soup will make it mushy and bland.
Season to taste: Taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or spices.

Conclusion:

Donna Hay's pumpkin soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The soup is creamy and flavorful, with a hint of sweetness from the roasted pumpkin. The addition of spices like cumin and coriander gives the soup a warm and comforting flavor. This soup is sure to be a hit with your family and friends.