ISO: soup for thanksgiving

[Epicurious]

Im having Thankgiving with friends this year, and I wanted to bring a soup, one that is not too filling, vegetarian, not spicey.....as most people who are attending are not into spicey foods.

I was going to make the Spicey Pumpkin soup bc it wasnt a hot spicey, but the reviews Ive read havent been that great.

any ideas?

[Beth]

Try the Creamy Pumpkin Soup made with apple and a touch of curry. I've made it with vegetable stock, and I think the recipe called for 1T of tomato paste. I left that out since my stock had tomato in it (Kroger's store vrand is pretty good if you don't want to make your own).

[beccac]

I made the spicy pumpkin soup and we loved it. I made it for my mom, her two best girlfriend and my boyfriend and it was sooooooo good. I definitely suggest making it. And it was all make ahead except for the last.

My guests really loved it. Luckily, I made extra and it is in the freezer for a get together on the 10th.

Maybe my secret is that I didn't use fat-free sour cream :-)

[MaryH]

Carrot Soup with Star Anise is on the menu this year. (Is in the December 2005 BA.)

[bensdad]

With all the flavors that are a part of thanksgiving, with turkey and stuffing being the main attraction, A homemade onion soup topped with a slice of toasted garlic bread and sprinkled with some parmasean cheese just might be a good opening side dish for your celebration

[Lillith]

If you're referring to the Spicy Pumpkin Soup from Epicurious, it's fabulous and not too spicy at all. I've tried several pumpkin/butternut squash soup recipes and this one is truly the best and the only one I'll ever make again (by popular request!). It's best made a few days ahead and freezes well.

[SandyM]

The Butternut Squash and Roasted Garlic Bisque (http://community.cookinglight.com/showthread.php?threadid=46929) from Epicurious (posted by Natasha) is fabulous.

[bobmark226]

The Butternut Squash and Roasted Garlic Bisque (http://community.cookinglight.com/showthread.php?threadid=46929) from Epicurious (posted by Natasha) is fabulous.

Waaaaaaaaaaaaaaaaaaah!!!! Three cups of chopped onion! :(

Bob

[SandyM]

Onion. Not tomato. :p

You can definitely cut this recipe in half. It makes a lot, and it's rich (but so worth it), so a scant cup is enough for a serving prior to dinner.

Obviously, you can sub vegetable stock for the chicken stock. :)

[Lillith]

Correction: The soup I referred to is called Spiced (not Spicy) Pumpkin Soup and it's from Bon Appetit. Delicious.

[Varaile]

Oct's CL (05) has a Butternut Squash Soup with Toasted Walnuts that is increadibly simple to make and not spicy at all!

I found the soup to be nice and thick, almost frothy. The flavor of the butternut really shines in this one. The leftovers have been just as good as the first day so it could be made ahead and easily reheated. In fact, I have a bitty crock pot that I've been using to reheat it! The nuts could be served on the side, or chopped and tossed with a bit of fresh parsley and served on the side.

[Safari Girl]

Another really yummy butternut squash soup is this one: Butternut Soup with Cumin (http://www.epicurious.com/recipes/recipe_views/views/100839) also from Epicurious. Made it last weekend and enjoyed every spoonful - was so disappointed when it was finished! It's not as thick as the Butternut Squash with Roasted Garlic Bisque (which is so incredibly yummy!), but it's very flavourful and the cumin doesn't overpower it - cumin being such a strong spice. One thing we found with the Bisque is that two whole heads of roasted garlic was too much garlic for us, so now we always only do one and it gives it a much mellower flavour.

SG

[jroseanne]

I recommend this this soup from CL 11/03, it's really good.

Roasted Squash Soup
From Cooking Light

Soup:
2 pounds butternut or kabocha squash, or pumpkin
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon canola oil
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
3 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
1 cup 2% reduced-fat milk
1/4 teaspoon kosher salt
Dash of freshly ground black pepper

[greysangel]

If you want something that is not squashy, I would recommend a recipe for sherried cream of mushroom soup posted on this board by buddie..it's fantastic.

[landk]

I have served the Curried Pumpkin Soup from SL many times. It is very good and light before the meal. Top w/some sour cream. Everyone asks for the recipe.

[ssusan]

This is really simple and really good. I've made it with vegetable broth and it's great. Like most soups, it's better the second day. I made this for Thanksgiving and served cups of soup. A keeper for sure.

-Susan
* Exported from MasterCook *

Curried Pumpkin Bisque with Cheddar Cheese

Recipe By :Bon Apetit-11-00
Serving Size : 1 Preparation Time :0:00
Categories : Autumn Holiday Cooking
Pumpkin Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 cups chopped onion
1/2 cup chopped green pepper
1 teaspoon curry powder
5 cups or more chicken broth
1 15 oz can pure pumpkin
1 cup frozen corn
1/2 cup crushed tomatoes with puree
1/2 teaspoon dried rubbed sage
1 cup packed grated extra sharp cheddar

Heat oil in heavy large pot over medium heat. Add onions and bell pepper; saute until vegetables begin to soften, about 8 minutes. Add curry powder and stir 1 minute. Add 5 cups broth and next 4 ingredients and bring to a boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Season with salt and pepper.

Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, adding more both if soup is too thick. Ladle soup into bowls. Top with cheese.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 412 Calories; 16g Fat (31.4% calories from fat); 10g Protein; 68g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 1/2 Vegetable; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Meganator]

My sister made a cream of chestnut soup last year. It wasn't spicy, just subtle, and good. She used jarred chestnuts from Williams-Sonoma, and used the recipe on the jar - I think it just involved adding some sauteed onions and half-and-half, and some seasonings.

[Epicurious]

Lillith: Could you post the Pumpkin Soup recipe from Epicurious?


The Spicy Pumpkin Soup I was referring to was the one in this months CL. Guess I read a couple people complaining about the bourbon or something, so Im a little hesitant.....esp bc the people that are going to be eating it might be a little picky.......

The onion would also be good, and I have everything for it too.
There is someone bringing a butternut squash dish....otherwise Id go for that one as its one of my favs!

Thanks everyone for the suggestions!

[Epicurious]

Greysangel: Can you post the mushroom recipe? Thanks!

[bobmark226]

Could you post the Pumpkin Soup recipe from Epicurious?


Just go to epicurious.com, type Pumpkin Soup in the recipe search; you'll get a dozen, including that one.

Bob

[gertdog]

Here's one originally posted by Missindi- I haven't tried it yet but I think it sounds wonderful, and full of fall flavors- pear, cranberry, walnuts, etc. Different from the usual pumpkin or squash soup, too.


* Exported from MasterCook *

Pear and Gouda Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soup
2 ripe pears -- cored, peeled and coarsely chopped
1 1/2 cups veg stock
1 tsp minced fresh ginger
1/4 tsp freshly grated nutmeg
Salsa
1/2 unpeeled red-skinned pear -- cored and julienned
2 T fresh lime juice
2 T minced toasted walnuts
2 T coarsely chopped dried cranberries
1 dash freshly grated nutmeg
To complete the recipe:
2 T unsalted butter
2 T all-purpose flour
1 cup milk
4 oz baby Gouda cheese -- cut into small pieces
1/2 cup apple juice

To make the soup, combine the pears, veg stock, ginger and nutmeg in a large saucepan. Bring to boil over high heat. Reduce the heat, cover and simmer until th epears are very tender, about 10 minutes. Set aside to cool.
To make the salsa, stir together all the ingredients in a small bowl; set aside. To complete the recipe, in a separate small saucepan, melt the butter over low heat. Add the flour and stir until smooth, about 1 minute (do not let it brown). Remove from the heat. Gradually whisk in the milk. Place the pan back on medium heat and cook, stirring constantly, untilthe mixture begins to cimmer. Reduce the heat to low and stir constantly until thickened, about 4 minutes. Add the cheese and stir until melted, about 1 minute. Remove from the heat. Puree the pear mixture in a blender until smooth. Add to the cheese sauce and stir constantly over low heat until heated through. Gradually stir in the apple juice and continue to heat, but do not let the soup come to a boil. Season to taste. Top each serving with a sprinkling of nutmeg and mound of salsa.

Source:
"A Beautiful Bowl of Soup"
S(Posted on CL BB by:):
"MISSINDI"

[Epicurious]

For some reason......everytime I get on to Epicurious.com, my computer freezes up. And yes, Im a registered member too!.


so if someone can post the recipe, Id really appreciate it! THANKS!

[dorothyntototoo]

On Martha's show today a guest made Pumpkin soup with cranberry & chestnut garnishes that looked great. You should be able to get the recipe on her website.

Dorothy

[Safari Girl]

Here's the Spiced Pumpkin Soup recipe (looks really yummy!):

SPICED PUMPKIN SOUP

"When autumn comes to Chicago, I love going to Lucca's to enjoy a big bowl of pumpkin soup while sitting outside on the patio ," writes Tom Cove of Chicago, Illinois. "Can you get this terrific recipe?" A medley of exotic spices plus coconut milk and banana add complexity and rich flavor.

1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole clove
5 cups low-salt chicken broth
2 cups canned pure pumpkin
3/4 cup canned unsweetened coconut milk*
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage leaves
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro

Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

* Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.

Makes 8 servings.
Bon Appétit
R.S.V.P.
November 2002
Lucca's, Chicago, IL

[Epicurious]

A Million Thanks!!!!!! Perfect!!!

[greysangel]

Sherried cream of portobello mushroom soup with fresh rosemary

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
1/2 cup flour
10 cups chicken stock (you can buy it already
made i do the big campbells
1 cans get the less sodium)
2 fresh rosemary sprigs
3 fresh thyme sprigs
2 fresh flat leaf parsley sprigs
3 tbsp olive oil
2 1/2 lbs portobellos (any mushrooms you want the
equal that many pounds) with the gills
removed and diced. if you don't remove
the gills your soup will turn out black
1 onion diced
4 shallots -- chopped
4 garlic cloves minced
1 tbsp fresh rosemary chopped
kosher salt to taste
freshly ground black peper to taste
1 cup dry sherry
4 cups whipping cream or sour cream

prepare a blonde roux by melting the butter in a small saucepan over medium heat; stir in the flour and cook, stirring continuosly, until the roux is golden brown and fragrant, about 4-5 minutes. set aside to cool


in a large stockpot over high heat, bring the chicken stock to a boil. whish in the roux and stir to combine thoroughly.

reduce the heat to medium; add the rosemary sprigs, thyme and parsley sprigs to the chicken stock and continue to cook, uncovered


meanwhile, heat the olive oil in a large saute pan over high heat until hot. add the mushrooms, onion, shallots, and garlic and cook 6-8 minutes.

add the chopped rosemary, taste, and season with salt and pepper.

remove 2/3 cup of the mushroom mixture and set aside.

add the sherry to remaining mushroom mixture and reduce over high heat until about 1/2 cup of liquid remains. set aside.

remove the herb sprigs from the chicken stock.

transfer the mushroom mixture to a food processor or blender and puree

transfer to the chicken stock and stir to combine well. whisk in the cream to taste

season with salt and pepper if needed.

when serving ladle the soup into large bowls and garnish with a dollop of the reserved sauteed mushroom mixture