Taken from Cooks.com
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.
GINGERED PUMPKIN SOUP
2 cups pumpkin, cooked
3 cups chicken broth
3 tablespoons butter
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground ginger
1/2 teaspoon salt
Melt butter in a heavy saucepan. Sauté onion and apple until tender. Stir in pumpkin, broth and spices. Remove from heat.
Process or blend until smooth. Return to saucepan and stir in cream.
Heat through and serve.
PUMPKIN SOUP
1. Prepare pumpkin by peeling and steaming until soft. Then puree pumpkin.
2. Combine: 1/2 gallon pumpkin, 3 quarts milk, salt and sugar to taste. Bring to boil, stirring constantly to avoid burning.
3. Mix together: 6 tablespoons of flour, 5 eggs, a small amount of cold water to form a light batter. Pour into boiling soup to form noodles.
PUMPKIN SOUP
Instead of the usual baked or steamed pumpkin for the holidays, serve it as soup. 1 sm. onion, peeled and minced 1 lb. fresh pumpkin, steamed, drained and pureed or 1 (14 1/2 oz.) can 2 c. chicken stock 1/2 tsp. thyme 1 bay leaf 1 c. cream 1/4 c. dry sherry Chopped parsley or chives
Melt butter in soup kettle. Saute onion until golden. Stir in pumpkin, stock, thyme, and bay leaf. Cook over low heat 15 minutes, stirring occasionally until mixture is smooth. Remove from heat and cool. Stir in cream and sherry and heat thoroughly. Remove bay leaf. Garnish with chopped parsley or chives.
PUMPKIN SOUP
1/2 c. butter
2 lg. white onions, sliced
1 1/2 c. sliced green onions, white part only (save greens)
2 (16 oz.) cans pumpkin
8 c. chicken stock or broth
2 bay leaves
1 tsp. sugar
1/2 tsp. curry powder
1/3 tsp. nutmeg
4 c. milk
Few sprigs parsley
Salt & freshly ground pepper
GARNISHES:
1/2 c. sour cream or yogurt
Paprika
1/2 c. minced green onion tops
Melt butter in soup pot over medium heat. Add onions and saute until soft and golden brown. Stir in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to simmer, then reduce heat and continue simmering, uncovered 15 minutes, stirring occasionally. Transfer soup in batches to blender or food processor and puree. Return to soup pot and add milk, salt and pepper to taste. Simmer 5 to 10 minutes but do not allow to boil. Cut lid from a medium sized pumpkin and scoop out flesh and seeds. Reserve pumpkin shell.
Just before ready to serve, preheat oven to 350 degrees. Place reserved pumpkin shell on baking sheet and heat about 5 to 10 minutes, or until warm. Transfer soup to warm pumpkin shell. Ladle into individual bowls and float dollop of cream on each. Sprinkle with paprika and top with minced green onion.
CURRIED PUMPKIN SOUP
1 lg. onion, sliced
3/4 c. sliced scallions, white part only
1/4 c. butter
1 (16 oz.) can pumpkin
4 c. chicken broth
1 bay leaf
1/2 tsp. sugar
1/2 tsp. curry powder
1/8 tsp. nutmeg
Several parsley sprigs
2 c. half & half
Salt and freshly ground pepper to taste
Saute onions and scallions in butter until golden brown. Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally. Transfer soup to food processor in batches and puree. Return to pan; add half & half, salt and pepper. Simmer 5 to 10 minutes. 6 servings.