Pumpkin Soup Meal Recipes Perfect for Fall

Pumpkins are bountiful in the fall. Many people don't know how to cook with it. I've been collecting and perfecting recipes all my life. Here are a few awesome pumpkin soup recipes you will enjoy. You may even find yourself using canned pumpkin to make these all year long.

Creamy Pumpkin Soup

3 tablespoons oil

¼ cup butter

1 large onion, diced

2 cups of pumpkin, peeled and seeded or from a can

2 tablespoons sage, diced

1 tablespoon garlic, fresh or from a jar

3 cups vegetable stock

1 ¼ cup milk

1 cup cream

Paprika

Salt to taste

Black ground pepper to taste

Bread (choose your favorite)

Sauté onion in oil and 1/8 cup of butter for 5 minutes. Add pumpkin, sage, and garlic and stir for about 5 minutes. Add stock and season with salt and pepper. Bring to a boil and then simmer for about 30 minutes.

Pumpkin should be a very soft soupy texture. If not, puree it in a blender. Then return to pot. Add milk and ½ cup of cream.

In a saucepan, put the remaining oil and butter in pan and sauté bread in slices for 2 minutes on each side. Let drain on a paper towel.

Serve soup in bowl, swirling cream over the top. Then sprinkle paprika and the bread.

Ginger Pumpkin Soup

2 cups pumpkin, peeled, seeded or from a can

1 piece of fresh ginger

2 teaspoon ginger

1 tablespoon oil

1 large onion, diced

1 teaspoon ground turmeric

2 medium tomatoes skinned and diced

2 tablespoons brown sugar

¼ teaspoon nutmeg

½ teaspoon orange zest

3 cups chicken stock

Salt to taste

Pepper to taste

1 cup plain yogurt

Put ginger and pumpkin in boiling water for about 15 minutes. Drain and toss out ginger. Heat oil in saucepan and add onions, turmeric and ground ginger. After 1 minute add pumpkin, tomatoes, sugar, nutmeg, orange zest, chicken stock and boil for 10 minutes.
Discard orange zest and put in blender and mix until a puree. Return to pot and add salt and pepper to taste. Stir in yogurt and serve.

Thick Pumpkin Soup

1 ½ pumpkin, peeled, seeded or from a can

1 onion, chopped

1/3 cup rice (brown or white)

1 lbs carrots, sliced lengthwise

4 cups chicken stock

1/8 teaspoon nutmeg

½ teaspoon cinnamon

¼ teaspoon ground mixed spice

Salt to taste

Ground black pepper to taste

1 cup peas (frozen is best but canned is okay)

In pot cook pumpkins, onions, rice, carrots and chicken stock. Add nutmeg, cinnamon, mixed spice, salt and pepper. Simmer 45 minutes to 1 hour.

Add peas and cook 5 to 10 more minutes and serve.

Easy Lemon Pumpkin Soup

¼ cup butter

1 large onion, diced

1 cup pumpkin, peeled, seeded or from a can

2 cups diced potatoes

1 tablespoon garlic (fresh or from a jar)

5 cups chicken stock

Salt to taste

Pepper to taste

2 tablespoons lemon juice

½ cup heavy cream

Cook onions and butter in saucepan until soft. Add pumpkin, potatoes and garlic. Simmer for 20 minutes. Add stock, salt and pepper. Stir in lemon juice and then pour in cream slowly. Simmer but do not let boil for about 10 minutes. Serve and enjoy!

These are all recipes I have enjoyed. Wish I had more. Maybe next year. I make the creamy pumpkin soup more often than the others, but make the one that suits your taste.