Your Questions About Pumpkin Soup Recipes With Canned Pumpkin

Mark asks…

does anyone have an original pumpkin soup recipe?

i tried to look on the net, but all i found were recips with bacon and onion and garlic and crap. i want a plain recipe, i got told one that has cream, coconut milk, pumpkin or something like that.. can anyone help me please… thanks

richmama answers:

INGREDIENTS to pumkin soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
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.

Nancy asks…

Pumpkin Soup Recipe with cinnamon?

I used to have a fantastic “Aussie” Pumpkin Soup recipe, very easy, there was no pre-cooking of the pumpkin, you cooked it in several spices including cumin and cinnamon, with onion, covering the raw pumpkin with the spices.. i can’t find the recipe! Very sad as it was awesome, wondering if anyone has it?

richmama answers:

Hi there:
This recipe is from the States. I saw this on the Oprah Show:
I hope you can use it?! You can Google the conversion chart regarding the measurements.

Good Luck Aussie person!!!!

Spicy Pumpkin Soup Recipe
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4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

Serves 8.

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.

Susan asks…

Pumpkin Soup Recipe with Grams and Liters?

can anyone find me a simple pumpkin soup recipe using grams and liters for the ingredients?

Thank you xx

richmama answers:

1 teaspoon oil
500 g pumpkin, peeled and chopped
1 large potato, peeled and chopped
1 onion, finely chopped
1 liter chicken stock or vegetable stock
1 (14 ounce) can chickpeas, drained
2 teaspoons cumin
1 teaspoon coriander
1 garlic clove, crushed
1 (12 ounce) can evaporated skim milk
salt and pepper
Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
Add stock, pumpkin, potato and onion.
Cook until tender.
Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
Serve with crusty bread.

Sandra asks…

pumpkin soup recipe with these ingredients?

ok ive been searching for a pumpkin soup recipe, like the one that my mum makes. and most of the recipes have vegetable broth or chicken broth or cream

but i don’t have that

i have half a fresh pumpkin
potaotos, onions, garlic, carrots, tomatos, and some herbs. oh and i also have 500 ml of coconut cream and i can easy get more milk if i need some. could anyone PLEASE give me a recipe with these ingredients because i have no idea how much of what to put, when to put what, and steps and all that stuff (im 14 by the way, and have just started all this cooking a month ago)

so could someone please give me a recipe?


richmama answers:

Soup is easy- you don’t even need a recipe!

1) Start by sauteing some aromatics – for pumpkin soup I would recommend onions and garlic. Maybe one diced onion and 2 garlic cloves. Heck, why not saute a cup of diced carrots in there too?

2) Add your pumpkin. I’m assuming you are using canned pumpkin? If it is fresh pumpkin, split it into halves and roast it, flesh side up at 400F until soft and scrapes easily from the skin and use that.

3) Add some liquid – could be broth, milk, cream. You CAN use water, but that means you are adding moisture without any flavour. That is totally ok, but it’s nice to add extra flavour with your liquid when you can. You want to add enough liquid to just cover your solid ingredients.

4) Blend….or not, If you want a creamy smotth soup, now is the time to break out the hand blender, or blend the soup in small batches in a regular blender. Add more liquid to get the consistency you want.

5) Season. Salt and pepper are essential. For pumpkin soup I like a dash of cinnamon, ginger, coriander and cumin. Other possibilities: maple/cinnamon or curry 🙂

Hope that helps! Remember, the wonderful thing about cooking is that there are no “wrong answers”. If it tastes good to YOU, that means it’s good. If it tastes bad to you then it’s “bad”. Don’t be afraid to cook without a recipe!

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