Best 2 Tangy Pumpkin Soup With Green Chili Swirl Recipes
Welcome to a culinary journey where flavors dance and spices ignite your taste buds. In this article, we present a tantalizing ensemble of pumpkin soup recipes that are sure to warm your heart and soul. From the classic Tangy Pumpkin Soup with a Green Chili Swirl to the innovative Thai Pumpkin Soup with Coconut Milk, each recipe unveils a unique symphony of flavors. Whether you prefer a creamy and comforting soup or a spicy and exotic delight, we have something to satisfy every palate. So, gather your ingredients, prepare your taste buds, and embark on a delicious adventure with our collection of pumpkin soup recipes.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY PUMPKIN SOUP WITH GREEN CHILI SWIRL
From my Thanksgiving recipe file (which I'm trying to post here). I haven't made it yet. You can omit the food processor/blender step by adding green chilies directly to the soup. Finely chop the cilantro and combine it with the sour cream and then dollop with mixture as directed.
Provided by Oolala
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.).
- Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture.
- Bring to a boil; reduce heat to medium.
- Simmer, uncovered, 5 minutes, stirring occasionally.
- Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt.
- Run tip of spoon through dollops to make swirl.
Nutrition Facts : Calories 63.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.9, Sodium 14.5, Carbohydrate 10.9, Fiber 1.2, Sugar 3, Protein 2.3
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
Tips:
- To save time, use canned or frozen pumpkin puree. But if you have fresh pumpkin, roast it in the oven for a more intense flavor.
- Use a good-quality vegetable broth. It will make a big difference in the flavor of the soup.
- Don't be afraid to adjust the spices to your liking. If you like things spicy, add more green chilies or red pepper flakes.
- For a creamier soup, add a cup of heavy cream or coconut milk at the end of cooking.
- Serve the soup with a swirl of green chili sauce, a dollop of sour cream, or crumbled goat cheese.
Conclusion:
This tangy pumpkin soup with green chili swirl is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is creamy, flavorful, and has just the right amount of spice. The green chili swirl adds a nice pop of flavor and color. This soup is sure to be a hit with your family and friends.
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