Best Pumpkin Vegetable Soup Quick Easy Recipes

EASY PUMPKIN SOUP {20 MINUTE!}

Steps:

• Heat a heavy bottom pot with butter, once the butter is melted add garlic and onions and cook until the onions turn translucent.
• Add in the pumpkin puree, thyme, ginger, cumin, pepper and salt. Cook for 5 minutes.
• Now add the chicken broth and cook for 5 minutes, stirring constantly.
• Finally add the heavy cream and remove the pot from the heat.
• Using an immersion blender puree the soup.
• Transfer the soup to a bowl and garnish with pumpkin seeds before serving.

PUMPKIN SOUP

Steps:

• 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.

PUMPKIN VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.

QUICK PUMPKIN SOUP

Steps:

• Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.

SIMPLE CURRY PUMPKIN SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
• Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
• Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
• Serve the soup in bowls and garnish with the herby pumpkin seed topping.

EASY VEGETABLE PUMPKIN SOUP

Steps:

• Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.
• Add garlic, celery, and stir and cook until fragrant.
• Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
• Add vegetable broth, coconut milk, pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
• Add cayenne pepper and salt to taste. Serve

PUMPKIN-VEGETABLE SOUP (QUICK & EASY)

Steps:

• Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
• Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
• Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
• Stir in whipping cream; cook until heated through.

EASY PUMPKIN SOUP

Steps:

• Melt butter in a skillet over medium heat.
• Cook chopped onions until soft and golden brown.
• Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
• Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
• Make sure that the ingredients do not clump but are spread throughout the soup.
• Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
• If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
• Serve warm with pieces of bread if desired.

CURRIED PUMPKIN-VEGETABLE SOUP

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
• Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.