Best Slimmers Pumpkin Soup Recipes
HUNGRY GIRL'S SASSY SALSA PUMPKIN SOUP RECIPE
A spicy chunky pumpkin soup that's as easy as it is delicious. The type of salsa you choose will determine how spicy the soup is.
Provided by Martha | Simple Nourished Living
Categories Soup
Time 30m
Number Of Ingredients 10
Steps:
- Spray a soup pot set over medium heat with non-stick cooking spray.
- Add the garlic, chili powder and cumin, and stir until the spices are fragrant, about 1 minute.
- Add broth to the pot and bring it to a simmer.
- Add the pumpkin and stir until it is well blended.
- Add the black beans, corn and salsa and bring mixture to a boil.
- Lower the heat and simmer gently for 10 minutes.
- Top with a sprinkle of cheese and a little fat free sour cream on top, if desired
Nutrition Facts : ServingSize 1 /4th recipe, Calories 163 kcal, Carbohydrate 31 g, Protein 7 g, Fat 0.75 g, Fiber 12 g
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
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.
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