Best 4 Harvest Pumpkin Soup Recipes
Indulge in the quintessential flavors of fall with our delightful Harvest Pumpkin Soup recipe. This creamy, velvety soup is a symphony of autumnal flavors, featuring sweet pumpkin, aromatic spices, and a hint of tangy apple cider. Whether you're seeking a comforting meal on a chilly evening or a festive dish for a special occasion, our Harvest Pumpkin Soup will surely warm your heart and tantalize your taste buds. With our step-by-step guide and additional variations, including a vegan option, a slow cooker version, and a roasted pumpkin variation, you'll have a versatile collection of recipes to satisfy any dietary preference or cooking method. So gather your ingredients, ignite your culinary passion, and embark on a journey of flavors with our Harvest Pumpkin Soup extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
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
SPICED HARVEST PUMPKIN SOUP
Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.-Jason Johnson, West Valley City, Utah
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender., Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.
Nutrition Facts : Calories 208 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 511mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.
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
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 :
Tips:
- For a creamier soup, use a blender or immersion blender to puree the soup until smooth.
- If you don't have a blender, you can mash the pumpkin with a potato masher until smooth.
- To make the soup ahead of time, cook the pumpkin and onion according to the recipe. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup over medium heat until warmed through.
- To freeze the soup, let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Reheat over medium heat until warmed through.
Conclusion:
Harvest Pumpkin Soup is a delicious and comforting fall soup that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With its creamy texture and sweet flavor, this soup is sure to be a hit with the whole family. Whether you are looking for a quick and easy weeknight meal or a special soup to serve at a dinner party, Harvest Pumpkin Soup is a great choice. It is sure to warm you up on a cold day and leave you feeling satisfied.
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