fall pumpkin soup recipes

think i snagged all these from allrecipes or some such place online. i can't take credit for anything but rounding them up. hope ya enjoy!

Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Ingredients

• 1 acorn squash
• 2 large sweet potatoes
• 1 medium pumpkin
• 2 large sweet potatoes
• 2 (14 ounce) cans coconut milk
• 2 (14.5 ounce) cans chicken broth
• salt to taste
• ground black pepper to taste
• 1 lime, juiced
• 1 pinch ground ginger, or to taste

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potato in aluminum foil. Place squash, pumpkin, and sweet potato on a baking sheet.
3. Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
4. Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
5. Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

Pumpkin and Split Pea Soup

Ingredients

• 1 pound yellow split peas
• 1 onion, diced
• 4 onions, thinly sliced
• 4 tablespoons margarine
• 6 cups chicken stock
• 1 pound peeled, seeded and diced sugar pumpkin
• 1 pound salt beef, fat removed and diced
• 1 green chile pepper, chopped
• 3 dashes aromatic bitters

Directions

1. Rinse and pick over the yellow split peas and soak overnight in clear water.
2. Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
3. Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

Pumpkin and Butternut Creamed Soup

Ingredients

• 6 cups cubed butternut squash
• 2 tablespoons butter
• 3 carrots, chopped
• 1 large onion, chopped
• 1 cup chopped celery
• 1 cup heavy cream
• 1 cup sour cream
• 8 cups chicken broth
• 1 tablespoon ground nutmeg
• 1 teaspoon ground black pepper
• salt to taste
• 6 small sugar pumpkins, halved and seeded
• 1 cup grated Asiago cheese, divided

Directions

1. Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
3. Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
4. While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorate soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

 

 

Thai Pumpkin Soup

 

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• 4 shallots, chopped
• 2 small fresh red chili peppers, chopped
• 1 tablespoon chopped lemon grass
• 2 1/8 cups chicken stock
• 4 cups peeled and diced pumpkin
• 1 1/2 cups unsweetened coconut milk
• 1 bunch fresh basil leaves

Directions

1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Curry Pumpkin Soup

Ingredients

• 2 tablespoons pumpkin seeds (optional)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 4 cups vegetable broth
• 1 (29 ounce) can pumpkin
• 1 1/2 cups half-and-half cream (could be made with coconut milk)
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
2. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.