Shortcut Pumpkin Soup Recipe By Tasty Food

PUMPKIN CURRY SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes.
• Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
• Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes.
• Uncover the soup and blend with an immersion blender until smooth.
• Ladle the soup into bread bowls and serve.
• Enjoy!

PUMPKIN GINGER SOUP RECIPE BY TASTY

Steps:

• In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10-15 minutes, until the onions are translucent and softened.
• Add the garlic, ginger, and jalapeño. Sauté for 3-5 minutes, until fragrant and softened.
• Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15-20 minutes, until all of the vegetables are completely broken down.
• While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
• Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
• Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
• Enjoy!

SHORTCUT PUMPKIN SOUP RECIPE BY TASTY

Steps:

• Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
• Cook the pumpkin mixture for 5 minutes, stirring frequently.
• Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon, thyme, nutmeg, ¼ tsp salt, and fresh cracked black pepper (to taste).
• Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
• Season with salt and pepper as desired.
• Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.

THE MOST DELICIOUS PUMPKIN SOUP

Steps:

• Peel and chop pumpkin, onion, celery, chicken stock, coriander and cumin in a saucepan.
• Simmer gently for 20-25 minutes or until vegetables are tender.
• Puree until smooth.
• Add milk.
• Heat gently, but do not boil.
• This soup maybe frozen.

ZESTY PUMPKIN SOUP

Steps:

• In a large saucepan, melt the butter.
• Saute onion and garlic until soft over medium heat.
• Add curry powder, salt, coriander, and red pepper; cook 1 minute.
• Add broth, simmer uncovered for 15- 20 minutes.
• Stir in pumpkin and half and half; cook 5 minutes.
• Pour into blender and puree until creamy.
• Reheat and serve.

EASY PUMPKIN SOUP

Steps:

• Melt butter in a skillet over medium heat.
• Cook chopped onions until soft and golden brown.
• Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
• Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
• Make sure that the ingredients do not clump but are spread throughout the soup.
• Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
• If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
• Serve warm with pieces of bread if desired.