PUMPKIN SOUP RECIPE RECIPES

Name: Pumpkin Soup
Prep time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp. extra-virgin olive oil; 1 large onion, coarsely chopped; 4 cloves garlic, minced; 4 lb. pumpkin (any kind but preferably sugar pie); 4 c. low-sodium chicken broth; Kosher salt; Freshly ground black pepper; 1/2 c. heavy cream, plus more for garnish

BEST PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP

Best Pumpkin Soup Recipe - How to Make Pumpkin Soup image

Enjoy the best of fall with this classic Pumpkin Soup.

Provided by DELISH.COM

Categories low sugar nut-free autumn weeknight meals winter dinner lunch soup

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tbsp. extra-virgin olive oil
1 large onion, coarsely chopped
4 cloves garlic, minced
4 lb. pumpkin (any kind but preferably sugar pie)
4 c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
1/2 c. heavy cream, plus more for garnish

Steps:

In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden. Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks. Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes. Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste. To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.

BLACK BEAN-PUMPKIN SOUP RECIPE: HOW TO MAKE IT

Black Bean-Pumpkin Soup Recipe: How to Make It image

This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. —Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 medium onions, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
3 cups vegetable broth
1 can (15 ounces) pumpkin
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 tablespoons bourbon, optional
1/2 cup reduced-fat sour cream
1/2 cup thinly sliced green onions
1/2 cup roasted salted pumpkin seeds

Steps:

Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.

Nutrition Facts : Calories 238 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 716mg sodium, CarbohydrateContent 30g carbohydrate (9g sugars, FiberContent 9g fiber), ProteinContent 13g protein.

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BEST PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP

Enjoy the best of fall with this classic Pumpkin Soup.
From delish.com
Reviews 5
Total Time 50 minutes
Category low sugar, nut-free, autumn, weeknight meals, winter, dinner, lunch, soup
Cuisine American

In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden. Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks. Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes. Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste. To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.

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This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. —Jennifer Fisher, Austin, Texas
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