Best 3 Pumpkin And Onion Soup Recipes
Welcome to the realm of culinary wonders, where autumn's flavors take center stage in a delightful symphony of tastes and textures. Our Pumpkin and Onion Soup is an ode to the harvest season, a creamy and comforting masterpiece that captures the essence of fall. This velvety smooth soup is a symphony of sweet pumpkin, caramelized onions, and a touch of aromatic spices, all simmered to perfection in a rich broth.
As you embark on this culinary journey, you'll discover not just one, but three enticing variations of this delectable soup. The first recipe stays true to the classic combination of pumpkin and onion, allowing their natural flavors to shine through. The second variation introduces a touch of elegance with the addition of crisp apples and a hint of cinnamon, creating a harmonious balance of sweet and savory. And for those who crave a bit of heat, the third recipe incorporates a touch of chili powder and cumin, adding a subtle warmth that awakens the senses.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece with ease. Whether you prefer the simplicity of the classic recipe, the delightful twist of apples and cinnamon, or the subtle heat of chili and cumin, you'll find a variation that suits your taste buds perfectly.
So gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the bounty of the harvest season. Let the aromas of roasted pumpkin and caramelized onions fill your kitchen as you create this heartwarming and delicious soup. Bon appétit!
PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
PUMPKIN AND ONION SOUP
Provided by Florence Fabricant
Categories soups and stews
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a heavy saucepan, saute the onions in the butter over medium heat until they are golden. Sprinkle with sugar and continue cooking until they just begin to brown.
- While the onions are cooking, peel the pumpkin, remove the seeds and stringy core and cut it into half-inch cubes. Steam the pumpkin until it is tender, 10 to 15 minutes. Puree the pumpkin with a little of the stock in a blender or food processor. Better results are obtained in a blender.
- Add the pumpkin puree and the remaining chicken stock to the onions, bring to a simmer and season to taste with salt and pepper.
- Just before serving, preheat a broiler. Top each of the toasted bread croutons with some of the cheese. Divide the soup among six ovenproof ramekins, crocks or bowls and float a cheese-topped crouton on each. Place under the broiler just until the cheese melts, then serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 1262 milligrams, Sugar 13 grams, TransFat 0 grams
ROAST PUMPKIN AND ONION SOUP
This is a nice soup for a special occasion when you're roasting a turkey or a joint. It can be made ticher by the addition of cream but I tend to serve it lighter without.
Provided by rmarcella56
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop pumpkin into chunks and place on baking tray.
- Sprinkle Pumkin with olive oil and honey.
- Shred sage leaves and place on pumlin.
- Roast pumpkin until brown around edges.
- Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
- Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
- Add stock and salt and pepper.
- Simmer for forty minutes over a very low heat.
- Blend soup and pass through a sieve.
Nutrition Facts : Calories 160.1, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 25.4, Fiber 1.9, Sugar 13.2, Protein 2.2
Tips:
- Use fresh, high-quality ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor.
- Don't be afraid to experiment with different flavors: There are many variations of pumpkin and onion soup, so feel free to add your own personal touch.
- Use a good quality olive oil: Olive oil will help to bring out the flavor of the vegetables and herbs.
- Roast the pumpkin and onions before adding them to the soup: Roasting the vegetables will caramelize them and give them a deeper flavor.
- Use a good quality vegetable broth: A good quality vegetable broth will add a lot of flavor to your soup.
- Don't overcook the soup: Overcooking the soup will make the vegetables mushy and the soup will lose its flavor.
- Serve the soup with a dollop of crème fraîche or sour cream: Crème fraîche or sour cream will add a rich, creamy flavor to the soup.
Conclusion:
Pumpkin and onion soup is a delicious and versatile soup that can be enjoyed by people of all ages. It is a great way to use up leftover pumpkin and onions, and it is also a very affordable soup to make. With a few simple tips, you can make a delicious pumpkin and onion soup that will be a hit with your family and friends.
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