Best 2 Judys Pumpkin Soup Recipes
Indulge in the velvety embrace of Judy's Pumpkin Soup, a culinary symphony that captures the essence of fall's bounty. This creamy and comforting soup is a delightful blend of roasted pumpkin, aromatic spices, and a touch of cream, offering a symphony of flavors that warm the soul.
Accompanying this delectable soup are three equally enticing recipes. A classic Caesar salad provides a crisp and refreshing contrast to the soup's richness. Parmesan crisps, with their delicate crunch and cheesy flavor, add a delightful textural element. And for a touch of sweetness, a simple yet satisfying pumpkin bread recipe completes the culinary journey, offering a cozy and comforting treat to end the meal on a high note.
JUDY'S PUMPKIN MUFFINS
These muffins are so easy! One can of pumpkin makes 36 muffins. So inexpensive, and super yummy!
Provided by Hope Clayton
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
- Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
- Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 23.7 g, Cholesterol 20.7 mg, Fat 4.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 168.8 mg, Sugar 15.1 g
CREAMY PUMPKIN SOUP
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
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.
Tips:
- Choose the right pumpkin: Look for sugar pumpkins or pie pumpkins, which are small and have a sweet, creamy flavor. Avoid using large, carving pumpkins, as they have a stringy texture and bland taste.
- Roast the pumpkin before pureeing: Roasting the pumpkin intensifies its flavor and makes it easier to puree. Cut the pumpkin into cubes, toss them with olive oil and salt, and roast at 425°F for 30-40 minutes, or until tender.
- Use a high-powered blender or food processor: This will ensure that the soup is smooth and creamy. If you don't have a high-powered blender or food processor, you can puree the soup in a regular blender or food processor in batches.
- Add flavor enhancers: Feel free to experiment with different flavor enhancers, such as garlic, onion, ginger, spices (like cinnamon, nutmeg, and cloves), or even a splash of cream or coconut milk.
- Garnish with flair: Once your soup is ready, garnish it with a dollop of sour cream, a sprinkle of toasted pumpkin seeds, or a drizzle of olive oil. This will add a touch of elegance and make your soup even more appealing.
Conclusion:
Judy's Pumpkin Soup is a delicious and versatile dish that can be enjoyed as a starter, main course, or side dish. It is also a great way to use up leftover pumpkin. With its creamy texture, rich flavor, and beautiful color, this soup is sure to be a hit at your next gathering. So grab a pumpkin and get cooking!
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