PUMPKIN SOUP WITH CANNED PUMPKIN RECIPES

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PUMPKIN SOUP | ALLRECIPES



Pumpkin Soup | Allrecipes image

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Provided by Lea Ogawa

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Squash Soup Recipes    Pumpkin Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 9

6 cups chicken stock
1?½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Steps:

  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  • Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Nutrition Facts : Calories 114.5 calories, CarbohydrateContent 13.5 g, CholesterolContent 24.1 mg, FatContent 6.3 g, FiberContent 4.1 g, ProteinContent 2.7 g, SaturatedFatContent 3.6 g, SodiumContent 1458.1 mg, SugarContent 5.7 g

EASY PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP IN 10 ...



Easy Pumpkin Soup Recipe - How to Make Pumpkin Soup in 10 ... image

This healthy and easy pumpkin soup recipe is made with canned pumpkin — it's so simple and delicious, and it can be made in just ten minutes!

Provided by Erin Phraner

Categories     vegetarian    autumn    Halloween    Thanksgiving    soup

Total Time 10 minutes

Prep Time 0S

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

1

medium onion, grated

2 tbsp.

olive oil

1

29-oz. can pure pumpkin

2

14.5-oz. cans chicken broth (4 cups)

1/2 c.

heavy cream 

2 tsp.

pumpkin pie spice

3/4 tsp.

salt 

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until soft. Stir in the pure pumpkin, chicken broth, cream, pumpkin pie spice, and salt, and cook, stirring occasionally for 3 minutes or until soup simmers. Ladle into bowls and top as desired. Store leftover soup in an airtight container in the refrigerator for up to 3 days.

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