Pumpkin Soup RecipesWarming pumpkin soup recipes, perfect in your healthy diet. Pumpkin lends itself perfectly to soup making. The colour is appetising, and the subtle flavour blends with well with other vegetables. For variety, try herbs – chives or parsley – or spices, like cinnamon, nutmeg or ginger. This selection of recipes includes a very simple pumpkin broth, as well as a creamier, richer recipe for pumpkin soup. The thinner soups are perfect healthy soup recipes for weight loss We also have Pumpkin and Ginger Soup, Pumpkin and Apple Soup and Curried Pumpkin Soup. Use vegetable stock for all these recipes, either home made or from bouillon powder.
Serves 4 Sweat the onions gently in the olive oil for 5 mins, add the onion, garlic, ginger and pumpkin and cook for 5 mins more. Add the water or stock and simmer for 15-20 mins, until the pumpkin is tender. Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.
Serves 4 Place the vegetables and stock in a large saucepan. Bring to the boil and simmer for 15-20 mins until the vegetables are tender. Blend until smooth (you can use a processor rather than a blender, but the texture will be less creamy). Return to pan, add the cinnamon and milk, stir gently and simmer for 10 mins. Serves 4.
Serves 4 Cook the onion and pumpkin in oil for 5 mins in a large saucepan. Sprinkle over the curry powder and stir. Pour over the stock, bring to the boil and simmer for 15-20 mins until the vegetables are tender. Blend until smooth. Reheat and serve with a swirl of plain yogurt on top.
Serves 4 Cook the pumpkin, onion and apple in the oil for 5 mins. Pour over the stock, bring to the boil and simmer gently for 15-20 mins, until the vegetables have softened. Puree in a blender, thin with more stock or milk if necessary. Serve garnished with finely diced, unpeeled apple.
A homely and simple soup, with a surprisingly full and creamy texture, easily put together from basic ingredients, and truly satisfying.
Make the best of another fine winter vegetable, turnip, with this straightforward recipe. Serves 6: 2 leeks, well-cleaned, trimmed and shredded, 1 large onion, chopped, 2 small turnips, peeled and diced, 1 kg (5 cups) cubed and peeled pumpkin. Simmer all the vegetables gently in 1.5 litres (6 cups) vegetable stock for 15-20 minutes, or until the pumpkin is tender. Puree in a blender or food processor. Made One of Our Healthy Soup Recipes? Tell Us About It...Did your family love it? Did you change it around? Did it taste good? Please share... If you liked this recipe, try our other healthy soups:Black Bean Soup Recipe Butternut Squash Soup Recipe Carrot and Lentil Soup Recipe Celery Soup Recipe Crimson Beetroot Broth Easy Onion Soup with Gruyere Toasts Gazpacho Gorgeous Green Soup Ham and Bean Soup Recipe Hot and Sour Soup Recipe Jerusalem Artichoke Soup Recipe Lentil and Vegetable Soup Potato Leek Soup Recipe Pumpkin Soup Recipes Spicy Lentil Soup Tomato and Red Lentil Soup Turkey Soup Vegetable and Barley Soup Vegetable Soup Recipe Zesty Carrot Soup Go from Pumpkin Soup Recipes to Healthy Soup Recipes.
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Serves 6: Peel and de-seed half a pumpkin, and cut into chunks. Put in a pan with enough water to just cover. Simmer until tender, drain thoroughly and puree in a blender or food processor. Dilute the puree to the consistency you like, using water, or part milk, part water, or soya milk. Grate in a little nutmeg and season lightly with salt and pepper. Warm through to serve.