Pumpkin Pie Soup Aka Pumpkin Soup Recipes

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WHOLE PUMPKIN PIE SOUP

Provided by Alton Brown

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 11



Whole Pumpkin Pie Soup image

Steps:

  • Heat the oven to 375 degrees F.
  • Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
  • Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
  • Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

1 whole baking pumpkin, approximately 4 pounds, rinsed
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1/2 small yellow onion, diced
1 teaspoon kosher salt
1 clove garlic, minced
1 small apple, peeled, cored, and diced
1 cup low-sodium chicken broth
1/2 cup heavy cream
2 ounces goat cheese
1 teaspoon fresh thyme leaves

PUMPKIN PIE SOUP A.K.A. PUMPKIN SOUP

This is like a freshly baked pumpkin pie in your soup bowl. It is super easy to make and tastes great served hot or cold. I was in search of a good Pumpkin Soup, only to find that they all contained ingredients that I certainly did NOT associate with a pumpkin pie. So I made this recipe up. Hope you enjoy it!

Provided by Bake-a-holic

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9



Pumpkin Pie Soup A.k.a. Pumpkin Soup image

Steps:

  • In large pot on LOW HEAT, combine all ingredients EXCEPT whipping cream; while stirring frequently, bring to simmer.
  • Allow to simmer for 10 minutes, stirring occasionally.
  • Stir in heavy cream and return to simmer; serve.

Nutrition Facts : Calories 455.2, Fat 30.1, SaturatedFat 18.5, Cholesterol 108.7, Sodium 263, Carbohydrate 46, Fiber 1.4, Sugar 35.6, Protein 4.5

2 cups apple cider
1 (14 1/2 ounce) can chicken broth (about 2 cups worth)
1 (29 ounce) can pumpkin puree
1 cup granulated sugar (you may need slightly more or less depending on how tart your cider is)
1 tablespoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 pint heavy whipping cream

CREAMY PUMPKIN SOUP

This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).

Provided by Lidey Heuck

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 50m

Yield 6 servings

Number Of Ingredients 16



Creamy Pumpkin Soup image

Steps:

  • In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
  • Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
  • Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
  • Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
  • To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
  • To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
2 tablespoons unsalted butter
12 fresh sage leaves

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