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Category: Soups

Savory Pumpkin Soup

Today’s feature recipe is a savory pumpkin soup from the Organic Kitchen.  I must say it was a great day to make this soup.  We are at the beginning of some beautiful weather in Arizona.  

   
   
It is slightly overcast with a sky full of fluffy clouds.  If you follow me on Instagram, you know how much I love a sky full of clouds.  This bowl of savory and delicious pumpkin soup has just the right amount of kick with the added 1/4 tsp of cayenne pepper. However, I may have added a tad bit more. I also swapped the butternut squash with 4 sweet potatoes.

My favorite part of this recipe is that it made a great amount of soup.  I have plenty for dinner tonight and plenty to freeze. Perfection. 🙂
  

Ingredients
  • 6 cups sugar pumpkin, peeled and cubed
  • 6 cups butternut squash peeled and cubed or 4 large sweet potatoes
  • 64 oz chicken broth (8 cups)
  • 1½ tsp ground black pepper
  • 1½ tsp dried marjoram
  • ¼ tsp cayenne pepper (or more if you like it hot)
  • 3 cloves of minced garlic
  • 1 large chopped yellow onion
  • 2 T butter
  • 3 cups half and half
  • Sea salt to taste
  • Dried cranberries and salted roasted pistachios for garnish (optional)
Instructions
  1. Pre-heat oven 375 degrees
  2. Cut pumpkin in half and use spoon to scrape out seeds.
  3. Wrap four large sweet potatoes in aluminum foil.
  4. Place both in the oven and bake for 30-45 minutes or until a fork pierces it easily.
  5. Remove both from oven and let cool.
  6. Sauté onion in a small pan with garlic and butter till soft.
  7. When pumpkin and sweet potato are cool peel skin off of pumpkin and sweet potato.  Cut into chunks and place into a processor, add black pepper, marjoram, cayenne pepper, garlic, onion and half of broth. You will have to split into portions to fit your blender.
  8. Process till smooth.
  9. Return to pot and add additional stock, butter, and half and half, heat thru. Do not bring to boil again. Add salt to taste and more cayenne if desired. Garnish and serve. Yum!

 

5.0 from 1 reviews
Savory Pumpkin Soup
Author: 
Recipe type: Lunch
Serves: 18
 
A savory fall soup! You can cut the recipe in half, but honestly you end up wasting pumpkin.
Ingredients
  • 6 cups sugar pumpkin, peeled and cubed
  • 6 cups butternut squash peeled and cubed or 4 large sweet potatoes
  • 64 oz chicken broth (8 cups)
  • 1½ tsp ground black pepper
  • 1½ tsp dried marjoram
  • ¼ tsp cayenne pepper (or more if you like it hot)
  • 3 cloves of minced garlic
  • 1 large chopped yellow onion
  • 2 T butter
  • 3 cups half and half
  • Sea salt to taste
  • Dried cranberries and salted roasted pistachios for garnish (optional)
Instructions
  1. Pre-heat oven 375 degrees
  2. Cut pumpkin in half and use spoon to scrape out seeds.
  3. Wrap four large sweet potatoes in aluminum foil.
  4. Place both in the oven and bake for 30-45 minutes or until a fork pierces it easily.
  5. Remove both from oven and let cool.
  6. Sauté onion in a small pan with garlic and butter till soft.
  7. When pumpkin and sweet potato are cool peel skin off of pumpkin and sweet potato. Cut into chunks and place into a processor, add
  8. black pepper, marjoram, cayenne pepper, garlic, onion and half of broth.
  9. You will have to split
  10. into portions
  11. to fit your
  12. blender
  13. Process till smooth.
  14. Return to pot and add additional stock, butter, and half and half, heat thru. Do not bring to boil
  15. again. Add salt to taste and more cayenne if desired. Garnish and serve. Yum!

Curried Pumpkin Soup

Curried Pumpkin Soup from Garlic and Zest is today’s feature recipe for the Pumpkins & Pinterest Write 31 Days series.


I made this soup on a day that it actually rained in Arizona. It was perfectly timed. The flavors created with the pumpkin, apple, sweet potato and curry are wonderful. The soup was very easy to make.

I made this recipe according to the directions with two exceptions.

  1. I swapped the delicata squash with sweet potato
  2. After roasting the sugar pumpkin, I placed it is n the slow cooker with the remaining ingredients.

The whole family enjoyed this version of pumpkin soup.

I served it with yogurt, cilantro and parsley garnish.

 

Curried Pumpkin Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
Rich and creamy soup that is perfect for Fall.
Ingredients
  • 1 sugar pumpkin, about 4 pounds
  • 2 Sweet Potatoes (peeled and chopped into big chunks)
  • 1 apple (granny smith, honey and gala are good for this), peeled, seeded chopped
  • 1 bulb fennel, chopped
  • ½ large yellow onion, peeled and chopped
  • 3 carrots, peeled and diced
  • 4-5 sprigs of tied together with kitchen string
  • 4 tablespoons olive divided
  • 1 teaspoon cumin powder
  • 1 tablespoon curry powder
  • 8 cups vegetable broth
  • ¼ cup maple syrup
  • 1 orange, juiced
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees. Lay a piece of parchment paper on a large baking sheet.
  2. Cut the pumpkin in half, vertically and scoop out the seeds.
  3. Rub the cut sides of pumpkin two tablespoons of the olive oil.
  4. Place the pumpkin cut side down onto the baking sheet.
  5. Roast for 40-50 minutes or until flesh is tender.
  6. Let cool to room temperature.
  7. Meanwhile, in a slow cooker add the remaining ingredients.
  8. Scoop the flesh from the pumpkin and add it to the slow cooker.
  9. Cook on low for 4-6 hours
  10. Working in batches, ladle the broth and vegetables into a blender. Fit the lid tightly on the blender and place a dish towel over the lid (that's just in case -- to catch any soup that decides to escape -- it's happened to me before!) Puree the soup until creamy and smooth. Pour into a large pot or bowl and continue to blend the remaining soup. Stir in the juice. Season with salt and pepper to taste.
  11. Heat to serve.

 

Have you ever made Pumpkin Soup?

Don’t be afraid of roasting the sugar pumpkin.  It is a great way to get the kids in the kitchen. My littles love scooping the seeds and guts out of the pumpkin.  That’s a great thing because it is my least favorite thing to do.

 

What is your favorite Fall soup?

31 Days of Pumpkin and Pinterest

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Hey, everyone.  Are you ready for Fall?  Are you ready for the beautiful smell of pumpkin transformed into some delectable treat?


For Write 31 days 2015, join me as I feature some of the fantastic pumpkin recipes featured on Pinterest.  I am picking some of the best.

I will be adding the Pinterest links as I choose them. Join me on Periscope (@wholelivinglarg) so we can bake the together. Pumpkin and Pinterest are perfect pairs.

In case you missed any posts this month, be sure to check back here!

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  1. 10/1/2015 – Introduction
  2. 10/2/2015 – Whole Living Large – Apple Pumpkin Pie Butter  Pin
  3. 10/3/2015 – Whole Living Large – Pumpkin Spice Pancakes  Pin
  4. 10/4/2015 – Simple Food 365Pumpkin Mouse  Pin 
  5. 10/5/2015 – Wholly HealthyDark Chocolate Pumpkin Energy BitesPin 
  6. 10/6/2015 – Coupon CravingsPumpkin & Bran Muffins Pin
  7. 10/7/2015 – Virtual VeganPumpkin, Pecan, and Chocolate Granola Bar  Pin
  8. 10/8/2015 – Once A Month MealsChocolate Chip Pumpkin Quinoa Muffins Pin
  9. 10/9/2015 – An Edible MosaicPumpkin & Cheese Spice Bread  Pin 
  10. 10/10/2015 – Whole Living Large Pumpkin Spice Baked Oatmeal MuffinsPin
  11. 10/11/2015 – The Jazzy Sweet Life – No Bake Pumpkin Spice Latte Bites (Paleo, Vegan, Gluten-Free)  Pin
  12. 10/12/2015 –  The Recipe Runner – Sriracha Pumpkin Hummus  Pin
  13. 10/13/2015 – From Cats to CookingGluten Free Pumpkin Waffles Pin
  14. 10/14/2015 – Making Healthy ChoicesPumpkin MuffinsPin
  15. 10/15/2015 – Miss Getaway Massaged Kale & Pumpkin SaladPin
  16. 10/16/2015 – Lightly LivingRaw Paleo Vegan Pumpkin Pie Energy Balls  Pin
  17. 10/17/2015 –  Garlic and ZestCurried Pumpkin SoupPin
  18. 10/18/2015 – Food, Pleasure, and HealthPumpkin Pie Chocolate CupsPin
  19. 10/19/2015 – Whole Living LargeHazelnut Pumpkin Ice Cream (Gluten Free 3 Ingredients) Pin 
  20. 10/20/2015- Whole Living LargePumpkin Pie Date & Nut Bars Pin
  21. 10/21/2015 – The Jazzy Sweet LifeSoft Pumpkin Cookies – Pin
  22. 10/22/2015 – Whole Living Large –  Sriracha Pumpkin Quinoa Sliders- Pin
  23. 10/23/2015 – The Organic KitchenSavory Pumpkin SoupPin
  24. 10/24/2015 – Hungry Enough  To Eat SixPumpkin Spice Simple Syrup – Pin
  25. 10/25/2015 – Whole Living LargePumpkin Cheesecake Bars– Pin
  26. 10/26/2015 –  Whole Living LargePumpkin Nutella Bro-ookies – Pin
  27. 10/27/2015 – Jack and ParkerToasted Pumpkin Seeds – Pin
  28. 10/28/2015 – Jazzy Sweet LifePumpkin Pie Cream Cheese DipPin
  29. 10/29/2015 – Kiwi and CarrotPumpkin Yogurt with Spiced GranolaPin
  30. 10/30/2015 – Whole Living LargeBaked Pumpkin Pie OatmealPin
  31. 10/31/2015 – Whole Living LargePumpkin French Toast with Apple Maple CompotePin

 

 

 

Black Bean Enchilada Soup

This soup is a spin on one of my favorite soups, Chicken tortilla soup.  This soup features the amazing black bean and receives a boost from enchilada sauce, green chilis and onions.
Nutri-licious Highlights:
Chiles
  • Considered on the healthiest spices available.
  • Capsaicin is found in chiles and known to relieve pain and inflammation associated with arthritis.
  • Rich in vitamin C and carotenes to boost the immune system
Onions
  • One of the top health foods that contain sulfur compounds – natural antibiotics
  • Contains a wide range of flavonoids – help fight carcinogens in the body
  • Has anti-inflammatory and antibacterial action that can help reduce nasal congestion due to a cold.
  • Rich in chromium
  • Good source of vitamin C
Black Beans
  • Rich in nutrients
  • Cholesterol-lowering fiber (high in insoluble fiber – indigestible part of plants.)
  • low in fat
  • high in magnesium – makes them a great food for people suffering or at risk for heart disease
  • Rich in antioxidant compounds  that can help prevent cancer and blood clots

 

 

1 can black beans
1 can enchilada sauce
1 7 oz can green chilies
2 onions diced
1 cup organic salsa
24 oz chicken stock
2 dried chilli peppers for extra heat 😊 (optional)

 

Directions:
Dump all ingredients into crock pot and bake on high for 4 hours or low for 8 hours.
Once done use immersion blender to blend all ingredients. Can leave a bit chunky or make it smoother. If you don’t have an  immersion blender you can blend in small batches in a blender.
Serve with a dollop of Greek yogurt. Can serve with quinoa and quesadillas for some extra yum.

 

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