Pumpkin Soup

Ingredients
1 large onion, chopped
1/2 pound of bacon, chopped
One 15-ounce can of pumpkin
1 cup water
2 cups apple cider
1/4 cup brown sugar
4 cubes chicken bouillon
1 apple, unpeeled and chopped
Dash of liquid smoke
salt, to taste
2 teaspoons white pepper
1/3 cup crystallized ginger, chopped

Saute lightly onion and bacon in large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, liquid smoke salt, white pepper, and crystallized ginger to the pot. Cover and simmer for 1 hour. Stir frequently. Blend to thicken in blender-size batches. Serve with sour cream (1 dollop on each serving).
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Williamsburg Pumpkin Soup

1/4 c. finely chopped onion
4 tbsp. butter
1 can cream of chicken soup or cream of mushroom soup
1 c. canned pumpkin
1/2 tsp. ground nutmeg
1/2 tsp. salt
Dash of pepper
1 soup can water

In saucepan, cook onions in butter until tender. Stir in soup, pumpkin, and seasonings. Gradually add water. Heat; stir occasionally. Garnish with parsley. Makes 2 1/2 cups.
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Pumpkin Soup

1 sm. pumpkin
1 can cheddar cheese soup

Rinse pumpkin. Cut opening on top of pumpkin and remove the seeds. Put the cheddar cheese soup in the pumpkin and bake at 350 degrees for 40 minutes to 1 hour, or until tender.
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Pumpkin Soup

* 2 pounds fresh pumpkin, peeled, cut into chunks, seeds removed
* 3 cups milk or half-and-half, scalded
* 1 tablespoon butter
* 2 teaspoons maple syrup
* 1 teaspoon salt
* 1/8 teaspoon nutmeg

Steam the fresh pumpkin until tender; mash or puree. Stir into the hot milk; stir the remaining ingredients. Heat through and serve immediately.
Serves 6.
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Pumpkin and Apple Soup

Ingredients
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
1 tbsp olive oil
500g/1lb 2oz pumpkin, skinned, seeded and cubed
2 baking apples, peeled, cored and chopped
570ml/1 pint vegetable stock
300ml/½pint dry cider or apple juice
2 sprigs fresh sage
salt and pepper

Method
1. Heat the oil in a large saucepan and add the onions and the garlic. Cook for 2 minutes and then add the pumpkin, chopped apples and sage.
2. Cook for another 2 minutes, season well and add the stock and the cider or apple juice. Bring to the boil and simmer for 15-20 minutes until the ingredients are tender.
3. Liquidise and serve piping hot with crusty bread.
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Spicy Pumpkin Soup

4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream

1 Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

Pumpkin Soup

Caribbean pumpkin, also known in Spanish as " Calabaza ", is reccommended. The Scotch Bonnet Pepper will make this soup hot. The Scotch bonnet (Capsicum chinense) is a variety of chile, similar to, and of the same species as, the habanero. It is found mainly in the Caribbean islands, with a shape resembling a Scot's bonnet. Most Scotch bonnets have a heat rating of 150,000–325,000 Scoville Units. (cf. Jalapeno - 2,500 to 8,000, Chipotle - 5,000 to 10,000,
Serrano - 7,000 to 25,000, Cayenne - 30,000 to 50,000, Tabasco - 30,000 to 50,000, Thai - 50,000 to 100,000)


1 lb. beef shank or shin
1/2 lb. salted beef or salted pork, soaked for 1 hour
2 cloves garlic, crushed
1 1/2 lbs. pumpkin, diced
1 small onion, chopped
2 stalks escallion or green onion
1 whole green Scotch Bonnet pepper, unbroken
2 sprigs fresh thyme

1. In a large saucepan bring to boil 10 cups of water, add the soup meat, salted beef or salted pork and crushed garlic. 2. Boil until the meat is tender. 3. Add the diced pumpkin and chopped onion, boil slowly until pumpkin is almost dissolved. 4. Add the escallion or green onion, whole Scotch Bonnet pepper and thyme, taste for salt, and simmer for another 15 minutes. If soup is too thick add a little water. Serve warm. Serves 2-6.

This message has been edited. Last edited by: DorianGreyed,