Best 3 Pumpkin And Butternut Creamed Soup Recipes
Indulge in a culinary delight with our velvety Pumpkin and Butternut Creamed Soup, a symphony of flavors that will warm your soul. This delectable soup combines the natural sweetness of pumpkin and butternut squash, simmered in a creamy broth infused with aromatic herbs and spices. Experience a burst of flavors in every spoonful, complemented by a hint of nutmeg and a touch of maple syrup. Served with a sprinkle of roasted pumpkin seeds and a dollop of crème fraîche, this soup is a feast for both the eyes and the palate.
For a vegan alternative, discover our Creamy Vegan Pumpkin Soup, a plant-based masterpiece that delivers all the rich flavors without compromising on taste. This creamy delight is crafted with coconut milk and vegetable broth, blended with roasted pumpkin, aromatic spices, and a hint of maple syrup. Topped with crispy sage leaves and a drizzle of pumpkin seed oil, this soup offers a delightful balance of flavors and textures.
Butternut squash takes center stage in our Butternut Squash Soup with Coconut Milk, a Thai-inspired delight that combines the sweet and savory flavors of butternut squash, coconut milk, and aromatic spices. This creamy and flavorful soup is infused with lemongrass, galangal, and kaffir lime leaves, creating a unique and exotic taste experience. Garnished with fresh cilantro and a squeeze of lime juice, this soup is a culinary journey to the vibrant streets of Thailand.
Our Roasted Pumpkin Soup with Goat Cheese Crostini offers a delightful twist on a classic. This hearty soup features roasted pumpkin, caramelized onions, and a touch of ginger, creating a rich and flavorful broth. Served with crispy goat cheese crostini, this soup delivers a delightful combination of sweet, savory, and creamy textures. The goat cheese adds a tangy and creamy contrast to the sweetness of the pumpkin, making this soup a perfect balance of flavors.
For a quick and easy weeknight meal, try our 15-Minute Pumpkin Soup. This speedy soup is made with canned pumpkin puree, vegetable broth, and a blend of spices. Simply combine all the ingredients in a pot, bring to a boil, and simmer for 15 minutes. This simple yet flavorful soup is perfect for busy weeknights or as a light and comforting lunch.
BUTTERNUT SQUASH-PUMPKIN SPICE SOUP
This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.
Provided by Howard
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
- Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
- Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g
BUTTERNUT PUMPKIN SOUP
You can use any type of pumpkin for this soup, however, the butternut pumpkin adds a really sweet flavour, which is why I prefer not adding any cream at the end, put it's purely a taste thing.
Provided by Terese
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan, cook onion, stirring, until soft.
- Stir in pumpkin and potato, cook, stirring, 5 minutes.
- Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
- Blend or process soup, in batches, until pureed.
- If desired, push through food mill or large sieve into a large clean saucepan.
- Serve topped with a dollop of sour cream and a few chives (optional).
- If adding cream:.
- Just before serving, add cream, stir over heat until soup is hot.
CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP
The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.
Provided by Lori W.
Categories Pumpkin
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.
Tips:
- For a smoother soup, blend until completely smooth. If you prefer a chunkier soup, blend only until desired consistency is reached.
- To make the soup ahead of time, cool and store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When ready to serve, reheat over medium heat until warmed through.
- To add a bit of extra flavor, garnish the soup with a dollop of sour cream, a sprinkle of chopped fresh herbs, or a drizzle of olive oil.
- If you don't have any white wine on hand, you can substitute chicken broth or vegetable broth.
- To make a vegan version of this soup, omit the butter and use a plant-based milk instead of heavy cream.
Conclusion:
This pumpkin and butternut squash creamed soup is a delicious and easy recipe for autumn or winter. It's perfect for a quick and easy weeknight meal, or for a special occasion. The soup is also a great way to use up leftover pumpkin or butternut squash. So next time you have some extra squash on hand, give this recipe a try. You won't be disappointed!
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