pumpkin puree soup

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. Make your own fresh pumpkin puree rather than resorting to a tin. Creamy Pumpkin Puree Soup Recipe. It is! Sauté onion in coconut oil in a medium saucepan until tender. 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. Use up your left over pumpkin. Omit the maple syrup. To freeze, let cool enough to ladle into zip top bags and freeze flat. Make it vegan: Use coconut milk and maple syrup. Bring to a boil, cover, and reduce heat to low. Home » Healthy » Easy Pumpkin Soup from Canned Pumpkin. How to make pumpkin coconut soup. Creamy vegan pumpkin soup is made with nourishing ingredients like pumpkin puree, ginger, garlic and turmeric and tastes like fall in a bowl! Some folks make pumpkin pie smoothies. Puree the roasted pumpkin in the blender smoothly. Is this soup gluten-free? Published October 29, 2017 / Updated September 4, 2018 / 20 Comments. Simmer over moderate heat until the pumpkin is tender, about 35 minutes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. 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! Please see my affiliate disclosure for more details. I use coconut milk from a tin as I find it creamier than the carton variety. Test with the point of a knife and cook for a further 5 mins if not … 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. My boys love it that way." Make it dairy free: Use coconut milk, not heavy cream. Lenten pumpkin puree soup is served hot. Method. If you do not need the pumpkin soup … 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. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Pumpkin is a delicious type of winter squash, native to North America and particularly popular around Thanksgiving and Halloween. Instructions: Start making the Libby’s canned pumpkin soup recipe by preparing a large, heavy-bottomed pan. Also, this yummy can be savored with lean croutons or lean rye bread! You can, but you’ll need to roast and puree the pumpkin first. Thaw the soup enough to remove from bag, then heat on the stove before serving. This rich soup is full of pumpkin, warm spices, and pureed until smooth and topped with bacon. Good luck! This post may contain affiliate links. Try this method. One of the best things about pumpkin soup is how easy it is to make! Remove sage and, using an immersion blender (or a standard blender, in batches), puree soup … Most of the work involved is in chopping the vegetables. Add pureed pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. In a large enameled cast-iron casserole, cover the pumpkin with the stock and bring to a boil. 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. Can I make this soup with fresh pumpkin? First, heat olive oil in a large pot and sauté the onion until it's soft and translucent (about 5-10 minutes). "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. For the pumpkin puree you could use unsweetened canned puree or make your own. Advertisement "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. As written this soup is paleo, gluten free, and dairy free. Add the garlic and ginger, then the cauliflower, broth, and pumpkin. Easy Pumpkin Soup from Canned Pumpkin. Lasts for up to 3 days in the fridge or 3-6 months in freezer. Serve it along with some fresh dinner rolls to sop up every drop left in the bowl!. The stovetop takes it from there! Boil until thickened (a couple of minutes) and then remove from heat. Pumpkin Soup Tips & FAQ. 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. Add vegetable broth; stir well. 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 . Preheat the oven to 180C / 350F. Because this healthy pumpkin soup is more filling than most, you can just add a few sides to make it a meal! https://livebetterlifestyle.com/pureed-vegetable-soup-recipes Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. STEP 1. Chopped into large rounds. Unlike the store bought pumpkin, this homemade puree has a bright colour, soft texture and natural aroma. Peel, cut and roast pumpkin in the oven with thyme and oil. To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. 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. Washed, chopped and seeds removed. Add 2 tablespoons additional almond butter for more flavor. Use one carrot or leave out entirely for low carb or keto. https://healthiersteps.com/recipe/jamaican-pumpkin-soup-pureed 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. Simmer, covered, for about 25-30 minutes (or until the cauliflower florets are tender). Peel and chop fresh pumpkin. Chop onion, garlic and saute in butter. There’s always pumpkin soup, which you can add spices to (such as curry or berbere) to give it different flavors. https://www.yummly.com/recipes/pumpkin-soup-with-canned-pumpkin Place pumpkin, cauliflower, onion and garlic onto a baking tray and cover with olive oil. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. 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! Canned Pumpkin Puree Soup Recipes. Pumpkin Soup is a creamy fall soup with lots of flavor and using canned pumpkin makes this recipe a breeze. Method. This Jamaican style soup is super creamy, rich, comforting, healthy and it tastes even better the next day. Making your own is simple enough. Paleo Pumpkin Soup: No recipe changes needed! 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. And yes, dog food and dog treats are a classic. How to make Cream Of Pumpkin Soup. Made simply in one pot, you’ll love enjoying a bowl on a chilly fall day. )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. Carrots – we use 2-4 medium-sized carrots. The 2 main ingredients for this keto soup is pumpkin puree and coconut milk. Roast for 30-40 minutes, flipping the vegetables half way, until the pumpkin is golden and tender. Step 1. Also in macaroni and cheese. Here are 9 impressive nutrition and health benefits of pumpkin. How to Make Pumpkin Soup. In a large pot, melt the butter over medium heat. Then use the puree in any recipe that calls for it such as a pumpkin cake. This golden-toned soup is wonderfully warming on crisp autumn days. To serve, ladle into bowls and top with a dollop of sour cream and chopped parlsey if desired. There’s nothing more delicious and cozy on a chilly fall night than a bowl of healthy pumpkin soup! Whole30 Pumpkin Soup. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. Add 5 cups water and bring to a boil, then simmer until vegetables are tender, 5 to 7 minutes. Notes. (We used a similar concept with our curried butternut squash soup. How to serve pumpkin soup. 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