CHINESE PUMPKIN SOUP RECIPES

Name: Pumpkin Sausage Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (3 qt.)
Ingredients: 1 pound bulk Italian sausage; 2 cups sliced fresh mushrooms; 1 medium onion, finely chopped; 4 garlic cloves, minced; 1 carton (32 ounces) unsalted chicken stock; 1 can (15 ounces) pumpkin; 1 tablespoon sugar or sugar substitute equivalent; 1/2 teaspoon ground cinnamon; 2 teaspoons Italian seasoning; 1 teaspoon ground turmeric; 1/2 teaspoon ground ginger; 1/4 to 1/2 teaspoon ground nutmeg; 1/2 cup heavy whipping cream; 1/3 cup cold water; 1/3 cup cornstarch; 2 cups shredded smoked cheddar cheese

PUMPKIN SAUSAGE SOUP RECIPE: HOW TO MAKE IT

Pumpkin Sausage Soup Recipe: How to Make It image

This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. —Paula Diaz, Billings, Montana

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings (3 qt.)

Number Of Ingredients 16

Ingredients

1 pound bulk Italian sausage
2 cups sliced fresh mushrooms
1 medium onion, finely chopped
4 garlic cloves, minced
1 carton (32 ounces) unsalted chicken stock
1 can (15 ounces) pumpkin
1 tablespoon sugar or sugar substitute equivalent
1/2 teaspoon ground cinnamon
2 teaspoons Italian seasoning
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon ground nutmeg
1/2 cup heavy whipping cream
1/3 cup cold water
1/3 cup cornstarch
2 cups shredded smoked cheddar cheese

Steps:

In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes., Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

Nutrition Facts : Calories 371 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 782mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

SPICED PUMPKIN SOUP RECIPE | DELICIOUS. MAGAZINE

Spiced pumpkin soup recipe | delicious. magazine image

Create a showstopper starter by serving this velvety spiced pumpkin soup in a hollowed-out pumpkin. It also makes an excellent lunch, served in bowls, with buttered bread.

Provided by delicious. magazine

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 16

Ingredients

1kg pumpkin or squash, cut into 4cm wedges and seeds removed, (see tip)
1 garlic bulb, halved horizontally, plus a couple of cloves to garnish
1 banana shallot, roughly chopped
1 red chilli, roughly chopped
1 tsp ground coriander
1 tsp ground cumin
Small bunch fresh coriander, stalks and leaves (to garnish; optional) separated
Olive oil to drizzle
500ml fresh vegetable stock (or made with a gluten-free stock cube)
160ml tin coconut cream
For the garnish
1 tbsp light olive oil
1 red chilli, finely sliced
1 banana shallot, finely  sliced
You’ll also need
Hollowed-out pumpkin to  serve the soup in (optional)

Steps:

Heat the oven to 200°C/180°C fan/gas 6. In a roasting tin, toss the pumpkin, garlic, shallot, chilli, spices and coriander stalks in a drizzle of oil. Season, cover tightly with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes until the pumpkin is tender and starting to caramelise.
Scrape the pumpkin flesh from the skin. Discard the skin and put the flesh in a blender. Squeeze the garlic out of its skin into the processor with the rest of the veg from the tin. Add the stock and whizz until smooth. Add the coconut cream, then whizz again.
Pour into a large pan and simmer over a medium heat for 10 minutes.
For the garnish, heat the oil in a small frying pan over a medium-high heat. Add the garlic cloves for garnishing, along with the chilli and shallot. Cook for 6-8 minutes until caramelised and starting to crisp.
Season the soup to taste, then pour into the pumpkin (or deep warmed bowls) and garnish with the shallot, chilli, garlic cloves and coriander leaves, if using. Drizzle with a little oil and serve.

Nutrition Facts : Calories 224kcals, FatContent 17.4g (9.2g saturated), ProteinContent 5.1g, CarbohydrateContent 9.7g (5g sugars), FiberContent 4.6g

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PUMPKIN SAUSAGE SOUP RECIPE: HOW TO MAKE IT

This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. —Paula Diaz, Billings, Montana
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Calories 371 calories per serving

In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, sugar and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes., Stir in cream. In a small bowl, mix water and cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.

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Reviews 5
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Season the soup to taste, then pour into the pumpkin (or deep warmed bowls) and garnish with the shallot, chilli, garlic cloves and coriander leaves, if using. Drizzle with a little oil and serve.

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