Best 4 Very Simple Pumpkin Soup Recipes
Indulge in the warm embrace of a homemade pumpkin soup, a culinary symphony that captures the essence of fall's bounty. This velvety smooth soup is a symphony of flavors, where the sweetness of pumpkin harmonizes with savory spices and the richness of creamy broth. As you savor each spoonful, let the comforting aroma transport you to a cozy kitchen, filled with the inviting scents of roasted pumpkin and simmering spices. This simple yet elegant soup is a culinary journey that will warm your heart and soul. Our collection of recipes offers variations to suit every palate, from classic to vegan, ensuring that everyone can experience the magic of pumpkin soup.
Check out the recipes below so you can choose the best recipe for yourself!
EASY PUMPKIN SOUP
Make and share this Easy Pumpkin Soup recipe from Food.com.
Provided by tomsawyer
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat.
- Cook chopped onions until soft and golden brown.
- Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
- Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
- Make sure that the ingredients do not clump but are spread throughout the soup.
- Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
- If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
- Serve warm with pieces of bread if desired.
QUICK PUMPKIN SOUP
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.
VERY SIMPLE PUMPKIN SOUP
Categories Soup/Stew Milk/Cream Mushroom Appetizer Quick & Easy Pumpkin Fall Maple Syrup Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
- A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.
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.
Tips:
- For the best flavor, use fresh pumpkin. If you don't have fresh pumpkin, you can use canned pumpkin purée, but make sure to choose a brand that is unsweetened and has no added ingredients.
- To make the soup creamier, you can add a cup of heavy cream or coconut milk at the end of cooking. You can also purée the soup in a blender or food processor until smooth.
- If you like spicy food, you can add a teaspoon of chili powder or cayenne pepper to the soup. You can also top the soup with a dollop of sour cream or yogurt.
- This soup is also a great way to use up leftover pumpkin. If you have leftover pumpkin from making jack-o'-lanterns or pumpkin pie, you can use it to make this soup.
- To make a vegan version of this soup, you can omit the butter and use vegetable broth instead of chicken broth. You can also use a plant-based milk instead of dairy milk.
Conclusion:
This simple pumpkin soup is a delicious and easy-to-make soup that is perfect for a fall meal. It is creamy, flavorful, and packed with nutrients. You can serve it with a side of bread, salad, or crackers. This soup is also a great way to use up leftover pumpkin. So next time you have some leftover pumpkin, give this recipe a try.
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