I know I'm gonna have a lot left over from Halloween, it's a shame to throw it out.Recipes for Pumpkin Soup?
Spicy Pumpkin Soup.
1 large onion,chopped fine.
2lb fresh pumpkin,peeled,deseeded %26amp; chopped into dice.
2 cloves of garlic,crushed,
2 tablespoons olive oil.
2 %26amp; a half pints boiling water with a veg stock cube in it.
2 teaspoons mild curry powder.
Put the oil into large saucepan %26amp; heat til fairly hot,
Add the onions,garlic %26amp; pumpkin,stir well to coat veg,
After 5 mins,add curry powder,stir well,then add the hot veg stock,
Bring to the boil with lid on,then gently simmer til veg are soft,about 30 mins should be enough,season with black pepper %26amp; salt if you think it needs it.
Blitz with a stick blender or put into a blender %26amp; whizz til smooth.
Serve with chunks of crusty granary bread.
Enjoy!Recipes for Pumpkin Soup?
Easy Pumpkin Soup
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 large pumpkin, cut in chunks
2 cloves garlic, chopped
1 medium red chilli, chopped
1 can coconut milk or cream
lots of coriander leaves
salt and pepper
Method
1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.
2. Chop the flesh into small chunks and cook in boiling water until soft.
3. Meanwhile, add the chilli, garlic, half the corinader, salt and pepper to a blender and whiz until well blended.
4. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumkin into the blender with the chilli mix and blend.
5. Put the mixture back into a saucepan, add the coconut milk and simmer. If it is too thick, add some of the reserved cooking water.
6. Serve in large bowls and add the remaining chopped coriander for garnish.
CREAMY PUMPKIN SOUP
1/4 c. butter
1 lg. onion, peeled and chopped
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1/4 tsp. salt
2 c. Half and Half
2 1/2 c. chicken stock
1/3 c. sour cream
1/8 tsp. cinnamon
Minced parsley
Melt butter in a medium saucepan. Add onion and cook until soft. Add curry powder and cook 1-2 minutes more. Place the onion mixture in food processor, add pumpkin and salt, process until smooth. Add Half and Half, process until smooth. Pour mixture back in saucepan. Add chicken stock. Heat over low heat, stir occasionally. Combine sour cream, cinnamon and parsley. Serve hot soup with a dollop of sour cream in the center. Serve with crusty bread. Serves 6.
two cans pumpkin,pint of cream,quart of chicken stock,half of small onion softened.four tablespoons butter make into rue paste with onion.whisk the pumpkin, stock,cream till smooth over medium heat bring to low boil till thickened. add herbs if you like. cinnamon, allspice, parsely.
Ingredients
* 3 1/2 c. of cubed fresh pumpkin
* 6 c. of chicken stock
* 1 tsp. of fresh parsley
* 1 c. of chopped onion
* 1/2 tsp. of chopped fresh thyme
* 1 clove of minced garlic
* 1/2 c. of heavy whipping cream
* 5 whole black peppercorns
* 1 1/2 tsp. of salt
Directions
1. First you want to cut up your pumpkin into small cubes.
2. Now you can heat your stock, salt, pumpkin, onion, thyme, garlic, and peppercorns in a regular pot.
3. Then you want to bring this to a boil then let reduced to low for approx. 30 min.
4. Now you want to puree soup in a blender, pouring back into the hot pot.
5. Cook this over low flame for another 30 min.
6. Just before serving, add in your cream.
7. Ladle into serving bowls and serve!
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 saut茅, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and saut茅 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 saut茅 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.
500 grams / 1 lb of pumpkin chopped
30 grams / 1 oz of butter
1 medium onion finely chopped
2 cloves of garlic crushed
3 cups of chicken stock
1 tablespoon of tomato paste
1 tablespoon of grated parmesan cheese
salt and pepper to taste
Chop the pumpkin into large cubes discarding the skin and seeds. Sweat the onion and garlic in butter in a large saucepan until the onion is clear. Add the pumpkin and garlic and sweat for a minute. Add three cups of chicken stock and the tomato paste, cover and simmer for 20 minutes or until the pumpkin is tender. Rinse a blender in boiling water to warm and blend the soup mixture. Serve sprinkled with grated Parmesan cheese.
i found this un-traditional pumpkin soup....delicious
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