Best 7 Pumpkin Soup With Basil Recipes

EASY PUMPKIN SOUP {20 MINUTE!}

Steps:

• Heat a heavy bottom pot with butter, once the butter is melted add garlic and onions and cook until the onions turn translucent.
• Add in the pumpkin puree, thyme, ginger, cumin, pepper and salt. Cook for 5 minutes.
• Now add the chicken broth and cook for 5 minutes, stirring constantly.
• Finally add the heavy cream and remove the pot from the heat.
• Using an immersion blender puree the soup.
• Transfer the soup to a bowl and garnish with pumpkin seeds before serving.

THAI PUMPKIN SOUP

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

RED CURRY CHICKEN AND PUMPKIN SOUP

Steps:

• Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
• Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
• Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
• Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
• Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
• Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

PUMPKIN SOUP

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.

PUMPKIN SOUP WITH CURRY AND BASIL

Steps:

• Heat oil and sesame oil in a big cast iron pan.
• Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
• Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
• When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
• Season with salt and pepper to taste.
• Just before serving add a tbs or so of the chopped basil to each bowl of soup.

PUMPKIN SOUP WITH BASIL

Steps:

• 1. In large soup pot, saute onion in butter for 4 to 5 minutes. Add tomatoes; simmer gently for 5 to 6 minutes or til tomatoes becomes lightly mushy. In another pan, simmer carrots in 2 1/2 cups chicken broth til soft. Mix cooked carrots, hot broth and pumpkin a blender or food processor; purée til smooth, adding the remaining 1 1/4 cups chicken stock as needed to achieve a thin creamy consistency. Add pumpkin mixture to onions and tomatoes in soup pot. Season with salt and pepper, sugar and basil. Fold in heavy cream. Heat to serving temperature but do not boil. Pour soup into tureen. Top with grated Swiss cheese and toasted pumpkin seeds or croutons if desired. Note: to toast pumpkin seeds, rub a little vegetable oil on your hands, then rub 1 cup hulled pumpkin seeds in hands to coat seeds lightly with oil. Put seeds on cookie sheet. Bake in preheated 375 oven for 15 minutes, shaking pan occasionally. Season seeds with salt and curry powder to taste. Toss to mix well. Bake another 5 minutes or til crisp and golden brown. Notes from the cookbook: Prior to judging a cooking contest sponsored by our newspaper several years ago, I never once had considered the pumpkin as anything other than a sculptural medium for Halloween and the stuff of Thanksgiving pies and breads. This soup recipe was submitted in that contest by a woman who said that she got the recipe while visiting Ottawa, Canada, where it is a popular autumn dish. I was a little skeptical about the combination of ingredients til I tasted it. I have been serving it ever since. I have since found other pumpkin soup recipe but none of them has come close to matching this one for flavor and ease or preparation I especially enjoy serving it for company in a hollowed out cooked pumpkin "tureen". Sara Anne Corrigan, Food Editor, The Evansville Press, Evansville, IN.

EASY VEGETABLE PUMPKIN SOUP

Steps:

• Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.
• Add garlic, celery, and stir and cook until fragrant.
• Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
• Add vegetable broth, coconut milk, pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
• Add cayenne pepper and salt to taste. Serve