Pumpkins, Pumpkins and Pumpkin Soup

Every where I go around town I see large displays of Pumpkins of every color and shape. Well seeing them started me thinking about cool weather and soups and maybe pumpkin soup. Here are several recipes for your consideration.
Gary/Louisville

Bahamian Pumpkin & Lime Soup

1 1/2 teaspoon cumin seed
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Pinch of cayenne pepper
1 1/2 teaspoon olive oil
1 medium onion, coarsely chopped
1 garlic clove, minced
1/2 teaspoon salt
1 1/2 cup canned solid-pack pumpkin puree
2 tablespoons honey
1 tablespoon fresh lime juice (or more if desired)
1/4 cup plain nonfat yogurt (optional)
1 lime, cut into four wedges


In a small bowl, mix cumin seed, black pepper, nutmeg, allspice, and cayenne. In a medium saucepan, warm oil over high heat. Add spices and cook, stirring, for 30 seconds to release flavors.

Immediately pour in 1 3/4 cups water, then add onion, garlic, and salt. Cover and bring to a boil. Reduce heat to medium-low and simmer five minutes. Whisk in pumpkin, bring to a simmer, cover and cook over low heat, stirring occasionally, 15 minutes to blend flavors.

Remove from heat and stir in honey and lime juice. Serve hot topped with a dollop of yogurt (if using) and with a lime wedge for squeezing. Four Servings.


Black Bean Pumpkin Soup

1 ancho chili
1 teaspoon cumin seeds
15 ounces canned black beans
OR
1 1/2 cup cooked dry-packaged black beans -- rinsed, drained
1 cup chopped onion
2 cloves garlic -- peeled
2 cups vegetable broth or fat-free reduced-sodium chicken broth
1 cup water
15 ounces canned pumpkin
salt and pepper -- to taste
finely chopped cilantro

Heat ancho chili in dry skillet over medium heat until softened; remove chili and discard veins and seeds. Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn!)

Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth.

Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper. Serve in bowls; sprinkle with cilantro
Serves Six


Curried Pumpkin Soup:

2 pounds canned pumpkin
1/2 pound bacon, diced
1 large potato, peeled and diced
4 tomatoes, quartered
2 onions, finely chopped
2 teaspoons chicken bouillon granules
black pepper
5 cups water
1 1/2 teaspoon curry powder
1 1/2 cup milk
1/2 cup heavy cream

Mix all ingredients except curry powder, milk, and cream in crockpot. Cover; cook on low for 6 hours. Turn heat to high. Stir in remaining ingredients and cook for 30 minutes. Ten Servings.


Harvest Time Pumpkin Soup

1 leek
2 tablespoons butter
2 carrots, peeled and coarsely chopped
1 stalk celery, rinsed and coarsely chopped
1/2 cup chopped onion
1 clove garlic, peeled and minced
2 quarts fat-skimmed chicken broth or vegetable broth
4 cups mashed pumpkin
1/2 cup apple cider or juice green apple, peeled, cored, and chopped
2 teaspoons chopped fresh ginger
1 1/2 teaspoon chopped fresh sage leaves or dried sage
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Salt and pepper
1 cup creme fraiche or sour cream
1 teaspoon grated lemon peel

Trim and discard root end and tough dark green tops from leek. Slice leek in half lengthwise and rinse well, flipping layers under cool running water to remove dirt. Slice thinly crosswise.

In a 5- to 6-quart pan over high heat, melt butter. Add leek, carrots, celery, onion, and garlic; stir often until onion is limp, 6 to 8 minutes. Add broth, mashed pumpkin, apple cider, apple, ginger, sage, cinnamon, and allspice; cover and bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.

Whirl soup, a portion at a time, in a blender (holding lid down with a towel) until pureed, and pour into a bowl. Return all soup to pan and stir often over high heat until hot. Add salt and pepper to taste.

In a bowl, mix creme fraiche or sour cream and the lemon peel. Ladle soup into bowls or mugs. Garnish with a dollop of creme fraiche.