The best Pumpkin soup recipe please?

I would like the best home made Pumpkin soup recipe.


It can have twist if you like.


Something thick and lush please for a winter warmer.





thanks in advanceThe best Pumpkin soup recipe please?
well this just adds to 1 of your answers but im giving it a shot...


i hav a few it's your choice now





Mushroom Pumpkin Soup





1/2 lb. mushrooms, sliced


1/2 cup chopped onion


2 tbsp. butter or oil


2 tbsp. flour


1 tbsp. curry powder


3 cups chicken broth


1 can (1 lb.) pumpkin


1 tbsp. honey


dash nutmeg


salt to taste


pepper to taste


1 cup evaporated milk


optional sour cream or yogurt, topping





Saut茅e mushrooms and onion in butter or oil. Add flour and curry and


stir. gradually adding broth. Add all but milk and cook, stirring,


for 10 - 15 minutes. Add milk and heat through without boiling.


May top with sour cream or yogurt.








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.











Mussel and Pumpkin Soup





6 tbsp. butter (divided use)


1 shallot, chopped


1 lb. mussels, cleaned


3 cups Chablis or other dry white wine


3-4 lbs. pumpkin, diced (cheese pumpkins are the best)


salt and pepper to to taste


3 tbsp. chopped parsley





Melt 2 tbsp. butter in a medium pot over medium heat. Add shallots and cook until soft. Add mussels, wine and one cup of water, increase heat to medium high and cook, stirring often until the mussels open, about 5 minutes. Strain the broth and reserve. Remove the mussels from the shells, throwing out any that don't open.


Melt 4 tbsp. butter in the same pot over medium heat. Add the pumpkin and cook, stirring frequently, until soft and lightly browned. Add the reserved broth and simmer until the pumpkin is very soft and the broth thickens a little.


Working in batches, puree the soup in the blender until smooth. Return to the pot and warm over medium low heat. Add the mussels and season with salt and pepper to taste.


Serve warm, garnished with chopped parsley.











Southwestern Pumpkin Soup





3 cups chicken stock


1cup whipping cream


1 15-oz. can pure pumpkin


3 tbsp. dark brown sugar


1 tsp. ground cumin


1/2 tsp. chili powder


1/2 tsp. ground coriander


1/8 tsp. ground nutmeg


3/4 cup sharp cheddar cheese, grated


Chopped Fresh Cilantro for Garnish





Bring chicken stock and whipping cream to a boil in a heavy medium pot. Whisk


in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce


heat to medium and simmer until soup thickens slightly and flavors blend, about


15 minutes. Season to taste with salt and pepper. Ladle soup into bowls and garnish


with cheese and cilantro.











Vanilla Pumpkin Soup





1 Pumpkin (about 2 lbs.)


2 Onions


1 Leek


5oz Butter


1 Chicken bouillon cube


5 cups Water


1/4 cup Cream


1/2 cup Milk


1 Vanilla Infusion or Vanilla Bean or Vanilla Nectar or


1 teaspoon Pure Ground Vanilla


Salt - Pepper to taste





Cut pumpkin in cubes, slice onions and leek.


Combine vegetables, chicken bouillon cube, water, salt and pepper


in a soup pot, cover. Bring to a boil, reduce heat and simmer for


45 minutes until vegetables are tender.


Meanwhile, bring milk to a boil in microwave. Remove and add Vanilla


Infusion or Vanilla Bean split lengthwise or Pure Ground Vanilla or


Vanilla Nectar. Let infuse for 20 minutes.


Blend the mixtures in a food processor. Return to pot and warm


over low heat.


Add butter, cream and Vanilla infused milk. Season with salt


and pepper if needed.


Serve in soup plates and garnish with fresh basil leaves.





Make 4 servings.











i hope you like how I had a few choices 4 uThe best Pumpkin soup recipe please?
A recipe for a nice thick pumpkin soup=D


Ingredients


1 cup onion, chopped


4 green onions, chopped


1/4 cup hard margarine or hard butter


2 teaspoons all-purpose flour


1/2 teaspoon salt


1/8 teaspoon pepper


1/4 teaspoon ground ginger


1 cup vegetable stock


3 cups vegetable stock


1 (14 ounce) can pumpkin, without spices


1/2 cup light cream


Directions


1Saute onion and green onion in margarine in large saucepan.


2Saute until soft.


3Mix in flour, salt, pepper and ginger.


4Add first amount of vegetable stock, stirring until boiling and thickened.


5Process in blender to smooth.


6Stir in second amount of vegetable stock, pumpkin and cream.


7Heat through.


Serves 6.
Ingredients (serves 6)


1 tbs olive oil


2 medium brown onions, diced


1 tsp ground cumin


1 tsp ground coriander


1/4 tsp ground cinnamon


1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces


1L (4 cups) vegetable stock


125mls (1/2 cup) thin cream (optional)


Salt %26amp; ground black pepper, to taste


Method


Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.


Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.


Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.


Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper. Serve with warm damper
My favorite pumpkin soup:





(Makes enough for 8 people, or maybe more! You might want to cut it down a little bit, but it warms up great, and you can eat it all day. My family eats it with breakfast, lunch and supper, sometimes.)





4 med. potatoes, peeled and diced


1 large carrot, peeled and diced


1/2 Japanese kabocha (pumpkin), seeds removed and cut into bite-sized bits (you can leave the skin on!)





Put in 2 liters water, and bring to a boil. Let it simmer for 20 minutes.





Add a minced onion, and 200 g. of shimeji mushrooms, and let it boil a little more.





Turn down the heat, then add 1/4 cup of good miso (fermented soy bean paste) and 1 or 2 teaspoons of dashi (fish bouillion).





You can add sliced green onions or wakame seaweed as a nice garnish.





Enjoy!