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Fantastic Mussel Pumpkin Soup The important tips of cooking this soup is ~ the mussels used shall be fresh enough ya~
Ingredients Well, for ingredients, you shall prepare for 6 tablespoons of butter, 1 shallot (chopped), 1 pound of mussels (washed well), 3 cups of Chablis or other type of dry wine, 4 pounds of cheese pumpkin (diced), 3 tablespoons of parsley (chopped), seasoning: salt and pepper to taste. The Making Heat a soup pot over medium heat, melt butter. Saute shallot and cook until soft. Add in wine, one cup of water, mussels. Adjust heat to medium high and cook stirring for about 8 minutes until mussels are well open. Strain the broth and set aside. Discard those mussels are not open, set aside. In the same pot, melt butter, add in pumpkin and cook stirring until soft. Add in the reserve broth and bring to simmer until the soup become a little bit thick and the pumpkin become very soft and tender. Transfer the soup into a blender, blend well and puree until smooth. Return to the pot and heat through. Add in mussels and seasoning to taste. Garnish with chopped parsley before serve. We are done :)
Basic Pumpkin Soup The very basic for making a pumpkin soup~ Great taste~You can use vegetable stock too :)
Ingredients 6 cups of chicken stock, 1.5 teaspoon of salt, 4 cups of pumpkin puree, 1 teaspoons of chopped parsley, 1 cup of onion (peeled and chopped), 1/2 teaspoon of fresh thyme (chopped), 1 clove garlic (minced), 1/2 cup of heavy cream, 5 whole black peppercorns. The Making Prepare a soup pot, pour in stock, salt, pumpkin, onion, thyme, garlic and peppercorn. Bring to boil, reduce heat and simmer for half an hour. Transfer soup into a blender, puree smooth. Return to pan and bring to boil again. Reduce heat to low and simmer for another half an hour. Stir in heavy cream and garnish with parsley before serve.
Easy Easy~ Pumpkin Soup Ridiculously simple making! Super yummy and super easy!
Ingredients 1/2 cup of onions (peeled and chopped), 3 tablespoons of butter, 2 cups of mashed cooked pumpkin, 1 teaspoon of salt, 1 tablespoon of sugar, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ground pepper, 3 cups of chicken stock. 1/2 cup of half & half. The Making Prepare a saucepan, melt butter, saute onion until soft. Add in mashed pumpkin, salt, sugar, nutmeg and pepper. Gradually add chicken stock and heat over low heat. Don't boil it. Add cream before serve.
Mushroom Pumpkin Soup This soup is a little bit spicy...best for those Spicy Lover :)
Ingredients (5 servings)To prepare 1/2 pound of mushroom (washed well and sliced), 1/2 cup of onion (peeled and chopped), 2 tablespoons of butter, 2 tablespoons of flour, 1 tablespoon of curry powder, 3 cups of chicken stock, 1 can of pumpkin (about 1 pound), 1 tablespoon of honey, 1 dash of nutmeg, 1 cup of evaporated milk, salt and pepper to taste. Sour cream or yogurt (optional item) The Making Prepare a saucepan, melt butter, saute mushroom and onion until soft. Add in curry powder, flour and stir. Slowly add in chicken stock, canned pumpkin, honey, nutmeg, salt and pepper to taste. Cook stirring for 15 minutes. Add in milk and heat though over low heat. Do not boil it. Garnish with sour cream or yogurt before serve. We are done.
Honey Mustard Pumpkin Soup Kids love it the most....Yummy! :)
Ingredients (10 servings)Well, for ingredients, you shall prepare 1 small pumpkin (diced), 3 carrots (peeled and chopped), 3/4 teaspoon of black mustard seed, 1/2 cup of chicken stock, half of onion (chopped), 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, 3/4 cup of powdered skim milk, 2 teaspoons of honey, 1 teaspoon of salt. The Making Prepare a soup pot, cook simmering the pumpkin and carrot until tender. Meanwhile, heat a nonstick skillet, add mustard seed. Cover the lid and cook until popping sound over medium heat. Add in chicken stock and onion. Reduce heat and cook stirring until the onion soft. Measure spices when the onion is cooking; then stir them into the mixture and allow to cook on low heat for 1 minute or so until fragrant. Turn into the pumpkin pot, using a cup or so of the cooking water to rinse the spice pan into the soup pot. Puree seasoned pumpkin and carrots in their cooking liquid, adding milk, honey and salt to mixture in the processor. Add salt to taste. Done~
Peanut Pumpkin Soup Something different. Give a try :)
Ingredients (12 servings)4 tablespoons of unsalted butter, 4 cups of canned pumpkin, 2 cups of cooked pureed sweet potato, 1 cup of smooth peanut butter, 6 cups of chicken stock, 1 teaspoon of ground black pepper, 1 teaspoon of salt. For garnish : snipped fresh chives & sour cream (optional) The Making Prepare a soup pot, melt butter over medium heat. Add in pumpkin, sweet potato, peanut butter, stock, pepper and salt to taste. Cook stirring until smooth. Reduce heat and simmer for about 20 minutes. Garnish with chives and sour cream before serving. Done.
Thai Pumpkin Soup Something Special. Give a try :) A little bit spicy~
Ingredients 2 tbsp of vegetable oil, 1 onion (peeled and finely chopped), 1 tbsp of brown sugar, 2 cloves garlic (crushed), 1 small pumpkin (skinned and cut into 2 cm chunks), 2.5 cups of water, 1.5 cups of coconut cream, 1 tbsp of hot sweet Thai chili sauce, 1 tbsp of lemon grass (finely chopped), 1 tbsp of fish sauce, 1 handful of fresh cilantro (optional - for garnish). The Making Prepare a soup pot, heat oil and saute onion until soft. Add in brown sugar too. Cook for 8 minutes. Add in chopped pumpkin, water, coconut cream, chili, lemongrass or rind and fish sauce. Add ground pepper to taste. Bring to simmer for about 25 minutes until tender. Transfer the soup into a blender, puree until smooth. Add seasoning to taste before serving. Garnish with cilantro before serve.
Hot and Spicy Pumpkin Soup HOT and SPICY!
Ingredients 4 tablespoons of unsalted butter, 2 medium size of yellow onion (peeled and chopped), 2 teaspoons of garlic (minced), 1/4 teaspoon of red pepper (crushed), 2 teaspoon of curry powder, 1/2 teaspoon of ground coriander, 1 pinch of ground cayenne pepper (optional item), 3 cans of 100% pumpkin (or 6 cups of chopped roasted pumpkin), 5 cups of chicken stock, 2 cups of milk, 1/2 cup of brown sugar, 1/2 cup of heavy cream. The Making Firstly, prepare a saucepan, melt butter over medium heat. Saute onion and garlic until soft. Add in spices and stir cooking for another 1 minute. Add in canned pumpkin and 5 cups of chicken stock, blend well. Cover the lid, bring to boil, reduce heat and simmer for 15 minutes. Transfer the soup into a blender. Puree until smooth. Return to pan, add brown sugar and cook over low heat. Gradually add milk, cream, stirring. Add seasoning to taste. If you don't like to be too spicy, you can add in more cream. You may garnish the soup with toasted pumpkin seed before serve (optional). Done :)
Delightful Tomato Pumpkin Soup One of my favorite soup. Those who don't like to eat pumpkin, they will love this soup!
Ingredients 300g tomatoes (chopped), 500g pumpkin (diced), 1 big onion (peeled and sliced), 1.5 litre chicken stock, 1 small piece of ginger, seasoning : salt and pepper to taste. The Making Prepare a soup pot, pour in chicken stock, bring to boil. Add onion, ginger, pumpkin, tomatoes, bring to boil over high heat. Reduce heat, simmer for 25 minutes until pumpkin are soft. Transfer the soup to a blender, puree until smooth. Return to pot, add seasoning. Serve hot. Yummy!
Weight Watchers Soup besides of Pumpkin Soup
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