Enjoy the combinations of fall fruit, vegetables, and spices in these three pumpkin soup recipes that are truly unique and different from each other. Sweet and savory swirls of ginger and cinnamon combined with the earthy flavors of autumn are waiting for you…
Harvest Pumpkin Soup
Ingredients:
1 pumpkin, 12 inches in diameter
1 tbsp. oil
1 large sweet onion, peeled and coarsely chopped
1 large apple, peeled and coarsely chopped
3 slices (1/4-inch thick) fresh ginger
2 1/2 cups chicken broth, divided
2 cans (15 oz. each) solid-pack pumpkin
1 cup half-and-half
1 1/2 tsp. curry powder
1 tsp. salt
Black pepper
Additional chicken broth, if needed
Sour cream or Crème Fraiche
Herbs for topping
Croutons
Directions
Cut the top off the pumpkin and scrape out the seeds and fiber. Heat oil in large saucepan; add onion, apple, and ginger. Cook and stir 10 minutes over medium heat. Add 1/2 cup chicken broth; cover and simmer 10 minutes or until apple is tender. Pour onion mixture into blender, purée, then return to saucepan. Add pumpkin, remaining 2 cups chicken broth, half-and-half, curry powder, salt and pepper to taste. If soup is too thick, add additional broth, a little at a time, until soup reaches desired consistency. Cook until heated through. Pour into pumpkin. Top with your favorite herb and croutons. Drizzle a little sour cream or Crème Fraiche on top. Bring the whole pumpkin to the table. Ladle into soup bowls; serve immediately.
Cream of Pumpkin Soup
Ingredients:
2 tbsp. butter
2 celery ribs, diced
1 onion, finely chopped
1 tbsp. flour
1 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. nutmeg
3 cups chicken stock
1 16-oz. can pumpkin
1 cup half-and-half
Croutons
Herbs for topping
Directions
Melt butter in large saucepan over medium-low heat. Add celery and onion; sauté until onion is golden, approximately 10 minutes. Blend in flour, salt, ginger, and nutmeg; cook for 5 minutes. Stir in chicken stock and pumpkin; simmer for 30 minutes. Remove from heat and let cool for 10 minutes. Pour small amounts at a time into a blender and puree to a smooth consistency. Pour into a soup tureen and gradually blend in half-and-half. Ladle into attractive soup bowls and garnish with your favorite herb and croutons. Drizzle a little sour cream or Crème Fraiche on top.
Pumpkin Bread Soup
Enjoy the bounty of the fall season with this delicious and festive soup!
Ingredients:
1 pumpkin, 12 inches in diameter
2 cups chicken broth or vegetable broth
1 cup heavy cream
1/2 loaf French bread
1/2 tsp. dried thyme
1/2 tsp. sage
1/2 cup grated Gruyere or Swiss cheese
Directions:
Preheat oven to 300°F. Cut the top off the pumpkin and scrape out the seeds and fiber. Brush outside of pumpkin with oil; rub inside with soft butter. Mix broth and cream in a bowl.
Slice bread, toast slices, and cut into 4 squares. Make a layer of toast in the bottom of the pumpkin. Sprinkle with thyme, sage, and grated cheese. Ladle just enough of the broth and cream mixture to cover bread. Sprinkle in a little pepper. Repeat until the pumpkin is 2/3 full. Put the top back on the pumpkin and place on baking sheet lined with foil. Bake for 1 hour 45 minutes to 2 hours. Do not overcook as pumpkin will collapse. Be gentle and careful when transferring it to a platter. Bring the whole pumpkin to the table. Ladle into soup bowls scraping off some of the pumpkin pulp. Serve immediately.
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