Anyone got a simple recipe for Pumpkin soup?

[Kitty]

The only ingredients I have available is:
One pumpkin
Onion
Double cream
Chicken stock
Garlic
Carrots
Leeks
Potatoes
Some herbs from the garden or dried herbs

I don't mind making something up. Can you fry onion and pumkin cubes then add, flower, chicken stock, boil it, blend it and add cream etc or roast the pumkin, garlic and mash it etc? Maybe fry carrots and leeks to or something.

I wondered about frying onion, add and fry pumpkin cubes, carrots, leeks etc, then adding couple of table spoons of flower, then stock and simmer for 10 minutes, then blend it with a blender, then simmer it and add a bit of cream etc.

Any ideas?

[chrisw3656]

PUMPKIN SOUP

Instead of the usual baked or steamed pumpkin for the holidays, serve it as soup. 1 sm. onion, peeled and minced 1 lb. fresh pumpkin, steamed, drained and pureed or 1 (14 1/2 oz.) can 2 c. chicken stock 1/2 tsp. thyme 1 bay leaf 1 c. cream 1/4 c. dry sherry Chopped parsley or chives
Melt butter in soup kettle. Saute onion until golden. Stir in pumpkin, stock, thyme, and bay leaf. Cook over low heat 15 minutes, stirring occasionally until mixture is smooth. Remove from heat and cool. Stir in cream and sherry and heat thoroughly. Remove bay leaf. Garnish with chopped parsley or chives.

Leave the sherry out if you want

[silent16]

I love pumpkin soup. We get it every year, and sometimes when it's not Halloween lol. but here are a few sites to look at with varieties of recipes. Good luck

[Sabre]

I guess this question is being asked because you have made a pumpkin light and dont want to waste the inside.

I have know idea, but I am making punch later, should be prettry drunk by the end of the night

[shellnpepe]

http://www.cooks.com/rec/search?q=Pumkin+soup

Good Luck! Here is a variety!

[wedge_antilles_nrsfc]

Cream of Pumpkin Soup
6 to 8 side-dish servings

Prep: 15 minutes
Cook: 20 minutes

Ingredients
3 Tbsp. butter
1 large onion, finely chopped (1 cup)
2 cloves garlic, minced
1/8 to 1/4 tsp. crushed red pepper
2 14-oz. cans chicken broth
1/2 cup uncooked orzo or wild rice
1- 1/2 cups half-and-half, light cream, or milk
1 Tbsp. all-purpose flour
1 15-oz. can pumpkin
Cracked black pepper (optional)

Directions
1. In a large saucepan melt butter over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in crushed red pepper; cook for 1 minute. Add broth; bring to boiling. Stir in orzo or rice. Reduce heat and simmer, covered, about 10 minutes for orzo or 40 minutes for wild rice or until orzo or rice is tender.

2. In a screw-top jar combine half-and-half and flour. Cover; shake well to combine. Stir into orzo mixture; cook and stir until slightly thickened and bubbly. Stir in pumpkin; heat through. Transfer to an insulated container. Sprinkle each serving with cracked black pepper. Makes 6 to 8 side-dish servings.

************************************************** *********************
Holiday Pumpkin Soup
Start to Finish: 25 min.

Ingredients
2 tablespoons finely chopped onion
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1 tablespoon butter or margarine
2 15-ounce cans pumpkin
2 14-ounce cans chicken broth
1 tablespoon packed brown sugar or maple syrup, optional
1 cup half and half, light cream or milk
Dairy sour cream (optional)
Fresh sage leaves (optional)

Directions
1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves.

2. Makes 6 to 8 servings

[geistswoman]

From todays paper:
2tbl olive oil
1/2 cup chopped onion
1/2 tsp rubbed sage
1 clove minced garlic
15oz pumpkin (about half of a small one)
1.5 cups liquid (milk, cream, chicken or veg. broth or combination )
3/4 tsp salt
1/2 tsp black pepper
1/4 cup grated parmesan cheese (if desired)

cut pumpkin into chunks and steam until tender
heat oil in large saucepan over medium heat
cook onion and sage , then add garlic
Place onion mixture and all remaining ingredients (besides the parm. cheese) in blender or food processor and blend to desired consistency.

Return soup to pan and heat on low for 5 min. to blend flavors.
If desired, stir in the parm. cheese just before serving

[lillianandlouiskids]

I just made a batch not two hours ago for dinner tonight. We just love it with cinnamon croutons.


Pumpkin-Apple Soup With Cinnamon Croutons

Yield: 10 servings

1 tb olive oil
5 1/2 c diced peeled Granny Smith apple
1 1/2 c chopped onion
1/2 c chopped carrot
1/2 c chopped celery
2 tsp brown sugar
1/2 c apple cider (or use all chicken broth)
1/4 c dry white wine
1/4 ts ground allspice
1/4 ts ground cinnamon
6 cn chicken broth; (10 -1/2-ounce)
1 cn pumpkin; (16-ounce) or two cups pumpkin puree
2 bay leaves
1/4 ts salt
1/4 ts pepper
Cinnamon Croutons

Heat oil in a large Dutch oven over medium-high heat. Add apple, onion, carrot, and celery; saute? 10 minutes. Add cider, wine, allspice, and cinnamon; brown sugar, cook 8 minutes or until liquid almost evaporates.
Add broth, pumpkin, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 1 hour. Discard bay leaves.

Place half of the apple mixture in a blender, and process until smooth.

Pour pureed mixture into a large bowl; repeat procedure with remaining apple mixture. Stir in salt and pepper.

CINNAMON CROUTONS:
Combine sugar and cinnamon in a shallow
dish; stir well, and set aside.

Brush both sides of bread slices with apple butter, and dredge in sugar
mixture; place the bread slices on a baking sheet.

Bake at 375 degrees for 10 minutes. Turn slices over, and bake an
additional 10 minutes or until toasted.

(serving size: 1 crouton)