Pumpkin soup is a favorite during the fall and winter months. It can be eaten as a starter, appetizer, or even main course. But it’s perfect for those cold days when you need something warm inside your body. And one of the best pumpkin soups is the famous Ina Garten pumpkin soup.
Ina Garten has created her own recipe that will leave you feeling satisfied without any guilt. This healthy pumpkin soup from Ina Garten is easy to make and will keep you satisfied on those cold days when nothing else seems like enough.
What is Pumpkin Soup?
Pumpkin soup is a type of warm or hot soup that typically has pumpkin as the main ingredient. It’s most often served as an appetizer, starter, side dish, or main course during colder months filling you up with warmth without any guilt.
Generally, pumpkin soup is made of a pumpkin puree or squash, stock, sugar, spices, and cream. The main ingredients are cooked together in a pot until it becomes thick and creamy.
The soup is often garnished with cheese such as parmesan or crème Fraiche to add flavor and texture. Pumpkin soup can also be served with breadsticks for dipping which makes it a great starter for any meal.
Pumpkin soup can be served in different ways such as mixed with cream or tomato sauce, topped with chives, seasoned with curry spices, and cooked until it becomes thick and creamy.
Why Is It a Favorite During Fall and Winter?
Pumpkin soup is a favorite during the fall and winter months because it’s warm, comforting, tasty, and simple to make. Not only are these ingredients perfect for cooler weather but also provide all of the nutrients that your body needs such as vitamins A & C.
Pumpkin soup is highly nutritious and has many health benefits. It’s made with all-natural ingredients which can be great for your digestion, immune system, and heart. Pumpkin is also high in antioxidants that fight free radicals while boosting the levels of serotonin in your brain.
Pumpkin contains plenty of fiber such as pectin and beta-carotene which are great for gut health. And these nutrients can also help lower your risk of heart disease and promote weight loss.
What Do We Know About Ina Garten?
Ina Garten is a famous chef. She has an Emmy award-winning show on the Food Network called “The Barefoot Contessa” for Culinary Program. And Ina Garten herself has won a Daytime Emmy Award for Outstanding Culinary Host. You may also know her as the woman who made Thanksgiving dinner easy and delicious for millions of people all over America.
Today, she’s sharing one of her favorite recipes with us: pumpkin soup! This recipe is so good that it will have you coming back again and again this winter season. If you’re looking for a healthy and easy way to enjoy autumn dishes, then look no further than Ina Garten Pumpkin Soup.
Butternut Squash Soup Food Network (Barefoot Contessa Butternut Squash Soup Recipe)
For her pumpkin soup, Food Network celebrity Ina Garten is known to always mix it with butternut squash.
Butternut squash is a type of winter squash that grows on a vine. In Australia and New Zealand, this butternut squash is known as butternut pumpkin or gramma. It has a sweet, nutty taste similar to that of a pumpkin.
The benefit of using butternut squash is that it is available all year round, while pumpkins are only available from September to October. As for the nutrition profile, butternut squash is more nutritionally well-rounded. However, pumpkins have fewer carbs and calories.
Why do we mix pumpkins and butternut squash in a pumpkin soup? It is so that we can get all benefits from both pumpkins, better texture, as well as has more flexible availability.
Easy Ina Garten Pumpkin Soup Recipes
Winter Squash Soup
- Level: easy
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 (15 – ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 pounds butternut squash, peeled and cut in chunks
- 3 cups homemade chicken stock or canned broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half – and – half
- Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
- Heat the butter and oil in a heavy – bottomed stockpot, add the onions, and cook over medium – low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium – low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half – and – half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook’s Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
Ina Garten Pumpkin Curry Soup
- Level: easy
- Prep: 25 min
- Cook: 45 min
- Yield: 4 servings
For the Soup:
- 3 to 4 pounds butternut squash, peeled and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably homemade
- 1/2 teaspoon good curry powder
For the Condiments:
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana
- Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.