Best 3 Pumpkin Soup Served In A Pumpkin Potage Au Potiron Recipes
Pumpkin soup is a classic fall dish that is both delicious and nutritious. It is typically made with pumpkin puree, vegetable broth, onions, garlic, and spices. This article provides two recipes for pumpkin soup: a traditional recipe and a vegan recipe. The traditional recipe uses heavy cream and butter, while the vegan recipe uses coconut milk and olive oil. Both recipes are easy to make and can be customized to your liking. You can add different spices, such as nutmeg, cinnamon, or ginger, to taste. You can also garnish the soup with pumpkin seeds, croutons, or fresh herbs. Pumpkin soup is a great way to warm up on a cold day, and it is also a healthy and affordable meal.
The traditional recipe for pumpkin soup is made with pumpkin puree, vegetable broth, onions, garlic, heavy cream, and butter. The soup is seasoned with salt, pepper, and nutmeg. The vegan recipe for pumpkin soup is made with pumpkin puree, vegetable broth, onions, garlic, coconut milk, and olive oil. The soup is seasoned with salt, pepper, and curry powder. Both recipes can be garnished with pumpkin seeds, croutons, or fresh herbs.
FRENCH PUMPKIN SOUP
Provided by Susan Herrmann Loomis
Categories Soup/Stew Cheese Onion Potato Appetizer Thanksgiving Quick & Easy Pumpkin Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Melt the butter in a large heavy saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to turn translucent, about 5 minutes.
- Add the pumpkin, the potato, and the water; stir, and then season lightly with salt. Cover and bring to a boil. Reduce the heat to medium and cook, covered, until the pumpkin is so soft that it comes apart, 25 minutes. Remove from the heat and purée the mixture in a food processor or with a wand mixer until smooth and uniformly blended.
- Taste for seasoning, and serve with the cheese alongside.
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.
PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
Tips:
- Selecting the right pumpkin: Choose a small to medium-sized pumpkin with a deep orange color and a firm, heavy feel. Avoid pumpkins with blemishes or bruises.
- Preparing the pumpkin: Cut the pumpkin in half lengthwise and scoop out the seeds and pulp. Brush the cut surfaces with olive oil and roast the pumpkin halves in a preheated oven until tender.
- Making the soup: Sauté onions and garlic in butter until softened. Add the roasted pumpkin, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer until the pumpkin is very soft.
- Pureeing the soup: Use an immersion blender or a regular blender to puree the soup until smooth. Strain the soup through a fine-mesh sieve to remove any lumps.
- Serving the soup: Ladle the soup into the roasted pumpkin halves and garnish with pumpkin seeds, chopped parsley, or a dollop of crème fraîche.
Conclusion:
Pumpkin soup served in a pumpkin is a classic fall dish that is both delicious and visually appealing. With its rich, creamy texture and sweet, earthy flavor, pumpkin soup is a comforting dish that is perfect for a cold day. Served in a roasted pumpkin, this soup makes a beautiful presentation that is sure to impress your guests. So next time you're looking for a festive and flavorful fall dish, give pumpkin soup served in a pumpkin a try.
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