Recipe Talk

I have had on two occasions a pumkin soup that was to die for. It was sweet with a hint of nutmeg, no big chunks of onion or peppers, and it was hot. It's creamy and smooth.

try out these ones

Sweet & Sour Pumpkin Soup
Ingredients
500 grams Pumpkin Pieces
1 Onion
1 Tbs. Butter
2 Tbs. Honey
1 Tbs. Wine Vinegar
700 ml Vegetable bouillon
Sea salt
White Pepper
Dash Nutmeg
2 Tomatoes
Description
Cut the pumpkin into small pieces and sauté with the finely chopped onion.
Add the honey and vinegar to the vegetable bouillon and cook in a covered pot the pumpkin and onions in the broth for about 20min. Season the soup to taste with salt, pepper and nutmeg. Skin the tomatoes and cut into small pieces, add to the soup and warm. Serve with croutons or crusty bread.
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Curried Pumpkin Soup Recipe
2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
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Simple Pumpkin Soup
1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.
Chop the onions and gently brown in the butter in a pan. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.
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Cream of Pumpkin Soup
INGREDIENTS:
3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
DIRECTIONS:
Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
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ok
spike

This is a family favorite...

Curried Pumpkin Mushroom Soup

1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 Tbsp unsalted butter
2 Tbsp flour
1 Tbsp curry powder
3 cups chicken broth
1 lb. can pumpkin puree (plain)
1 Tbsp honey
pinch fresh grated nutmeg
salt & ground pepper
1 cup whipping cream

In large, heavy saucepan, cook mushrooms and onions in butter, stirring over moderate heat for 3 minutes. Onions should be soft, but not brown. Add flour and curry powder. Cook over low heat, stirring constantly, for 5 minutes.
Remove pan from heat and add stock while whisking. Stir in the pumpkin, honey, nutmeg , salt and pepper, to taste. Simmer soup, stirring occasionally for 15 minutes.

--- The recipe can be made ahead of time to this point. ---
When ready to serve, heat the soup and stir in the whipping cream. Heat until soup is hot but not boiling.