Chop onion, garlic and saute in butter. https://livebetterlifestyle.com/pureed-vegetable-soup-recipes How to serve pumpkin soup. It is! There’s nothing more delicious and cozy on a chilly fall night than a bowl of healthy pumpkin soup! Is this soup gluten-free? Remove sage and, using an immersion blender (or a standard blender, in batches), puree soup … Please see my affiliate disclosure for more details. https://healthiersteps.com/recipe/jamaican-pumpkin-soup-pureed Instructions: Start making the Libby’s canned pumpkin soup recipe by preparing a large, heavy-bottomed pan. Then use the puree in any recipe that calls for it such as a pumpkin cake. Peel, cut and roast pumpkin in the oven with thyme and oil. The stovetop takes it from there! "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. Test with the point of a knife and cook for a further 5 mins if not … Roast for 30-40 minutes, flipping the vegetables half way, until the pumpkin is golden and tender. To serve, ladle into bowls and top with a dollop of sour cream and chopped parlsey if desired. In a large enameled cast-iron casserole, cover the pumpkin with the stock and bring to a boil. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Pumpkin Soup Tips & FAQ. Canned Pumpkin Puree Soup Recipes. Instructions. STEP 1. Washed, chopped and seeds removed. How to make Cream Of Pumpkin Soup. Published October 29, 2017 / Updated September 4, 2018 / 20 Comments. Creamy vegan pumpkin soup is made with nourishing ingredients like pumpkin puree, ginger, garlic and turmeric and tastes like fall in a bowl! Place pumpkin, cauliflower, onion and garlic onto a baking tray and cover with olive oil. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. And yes, dog food and dog treats are a classic. You can, but you’ll need to roast and puree the pumpkin first. Lasts for up to 3 days in the fridge or 3-6 months in freezer. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. I use canned pumpkin puree to make this soup because it’s easy and cuts down on the prep time but you could make the puree from scratch by roasting a fresh pumpkin. Add the garlic and ginger, then the cauliflower, broth, and pumpkin. This golden-toned soup is wonderfully warming on crisp autumn days. In a large pot, melt the butter over medium heat. Omit the maple syrup. Simmer, covered, for about 25-30 minutes (or until the cauliflower florets are tender). This Jamaican style soup is super creamy, rich, comforting, healthy and it tastes even better the next day. This pumpkin soup recipe can be made by roasting fresh pumpkin (recommended for maximum pumpkin flavor) or with canned pumpkin purée if you’re short on time or have a pumpkin soup craving NOW. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. This rich soup is full of pumpkin, warm spices, and pureed until smooth and topped with bacon. https://www.yummly.com/recipes/pumpkin-soup-with-canned-pumpkin Aside from being a GREAT baby food, pumpkin puree is the main ingredient for our favorite Pumpkin and Fall recipes; soup, muffins, cookies and the list goes on. Some folks make pumpkin pie smoothies. Canned pumpkin: You definitely want to make sure you get the correct can for this recipe - pure pumpkin puree and not a sweetened pumpkin pie filling! Use up your left over pumpkin. Unlike the store bought pumpkin, this homemade puree has a bright colour, soft texture and natural aroma. To freeze, let cool enough to ladle into zip top bags and freeze flat. However, you can totally take advantage of all the pumpkin you can find so readily this time of year to make your own pumpkin puree for this soup! Make your own fresh pumpkin puree rather than resorting to a tin. 2 cans pumpkin puree; 1/2 cup cooking cream; 2 large-sized onion, peeled and minced; 2 cups chicken stock; 2 cups water; 1 teaspoon powdered cinnamon; 1/2 teaspoon powdered ginger; 1/2 teaspoon ground nutmeg; Salt and pepper to taste . If pumpkin pie is on the menu, doubling down with a spiced pumpkin soup to start might seem like overkill, but it’s also an opportunity to showcase the versatility of winter squash. Can I make this soup with fresh pumpkin? I use coconut milk from a tin as I find it creamier than the carton variety. Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. (We used a similar concept with our curried butternut squash soup. Kosher salt and black pepper: If using fine salt, you should probably reduce the amount you use, or the soup could end up too salty. Also in macaroni and cheese. Notes. A Fall Favorite My boys love it that way." Roasted Pumpkin: to make your own pumpkin puree with fresh pumpkin, you will need 1-2 sugar pumpkins, also known as pie pumpkins or sweet pumpkins. Here are 9 impressive nutrition and health benefits of pumpkin. Peel and chop fresh pumpkin. Good luck! How to Make Pumpkin Soup. )It would be a great first course or side for a fall meal like Thanksgiving.Or, serve it as a main dish with some protein-packed sides to make it a main dish. Whole30 Pumpkin Soup. Add 5 cups water and bring to a boil, then simmer until vegetables are tender, 5 to 7 minutes. Pumpkin is a delicious type of winter squash, native to North America and particularly popular around Thanksgiving and Halloween. Simmer over moderate heat until the pumpkin is tender, about 35 minutes. Chopped into large rounds. Method. Puree the roasted pumpkin in the blender smoothly. Make it vegan: Use coconut milk and maple syrup. Because this healthy pumpkin soup is more filling than most, you can just add a few sides to make it a meal! Creamy Pumpkin Puree Soup Recipe. Add vegetable broth; stir well. If desired, this fragrant hot first dish is sprinkled with fried pumpkin seeds, chopped dill, parsley, green onions or seasoned with lean soy, apple or starch mayonnaise. The 2 main ingredients for this keto soup is pumpkin puree and coconut milk. There’s always pumpkin soup, which you can add spices to (such as curry or berbere) to give it different flavors. For the pumpkin puree you could use unsweetened canned puree or make your own. Pumpkin Soup is a creamy fall soup with lots of flavor and using canned pumpkin makes this recipe a breeze. How to make pumpkin coconut soup. Carrots – we use 2-4 medium-sized carrots. To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Storage & shelf life: Soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months. Try this method. Thaw the soup enough to remove from bag, then heat on the stove before serving. Serve it along with some fresh dinner rolls to sop up every drop left in the bowl!. Make it dairy free: Use coconut milk, not heavy cream. January 4, 2021 January 4, 2021 | By Creator. As written this soup is paleo, gluten free, and dairy free. Add pureed pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Also, this yummy can be savored with lean croutons or lean rye bread! "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. Boil until thickened (a couple of minutes) and then remove from heat. Jamaican Pumpkin Soup is made with pumpkin puree packed with amazing spices and herbs that is perfect for those cold rainy nights in the fall or whenever you are in the mood for soup. Paleo Pumpkin Soup: No recipe changes needed! One of the best things about pumpkin soup is how easy it is to make! Most of the work involved is in chopping the vegetables. First, heat olive oil in a large pot and sauté the onion until it's soft and translucent (about 5-10 minutes). If you do not need the pumpkin soup … Add 2 tablespoons additional almond butter for more flavor. Making your own is simple enough. Home » Healthy » Easy Pumpkin Soup from Canned Pumpkin. This post may contain affiliate links. Preheat the oven to 180C / 350F. Method. Small sugar pumpkin (about 3 pound) (can also sub with butternut squash) – You can also use a 15-ounce can of organic pure pumpkin puree – just be sure not to use pumpkin pie filling. I like to stir pumpkin puree into risottos near the end of their cooking time. 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