Pumpkin Soup Recipe With Canned Pumpkin

Instructions. In a large pot, melt the butter (2 tablespoons) over medium heat. Add the diced onion and sauté until softened and starting to brown. Add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir until onions are coated and spices are fragrant. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes. Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.

Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat. Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Instructions. Chop onion into 1/4 inch pieces and saute on high in a small amount of butter until very soft and just starting to turn golden. Add pumpkin, stock, salt, pepper, maple syrup, and pumpkin pie spice. Mix well. Bring to a boil, then reduce heat to medium low.

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Add the salt, pumpkin, sage leaves, pepper, water, and chicken broth. Cook until the soup boils. COOK: Reduce the heat and simmer for 20 to 30 minutes, or until the soup has reduced by 1/3. Remove the sage leaves and taste. Season with salt and pepper, then stir in the brown sugar.

Add the chicken broth, bay leaf, thyme sprigs, salt, pepper, and nutmeg. Bring to a boil then reduce to low heat and simmer for 15 minutes. Add pumpkin and cream and heat through. Discard bay leaf and using an immersion blender or hand blender, puree until smooth. Stir in 1 tablespoon of parsley and pour into soup bowls.

Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Stir in the coconut milk and maple syrup. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. and mix it until the flour has dissolved. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so.

Instructions. Heat the oil in Dutch oven over medium heat. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. Stir in garlic, cumin, coriander, and nutmeg and cook for 30 seconds, just until fragrant. Stir in broth, pumpkin, maple syrup, and almond butter.

Place the olive oil in a dutch oven or sauce pan over medium heat on the stovetop. Once the oil is hot, add the onion and butternut squash cubes (just the flesh, remove the skin). Cook for 10 minutes until butternut squash is fork-tender. Add all remaining ingredients and stir well to combine.

Directions. Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes. I Made It.

Heat a heavy bottom pot with butter, once the butter is melted add garlic and onions and cook until the onions turn translucent. Add in the pumpkin puree, thyme, ginger, cumin, pepper and salt. Cook for 5 minutes. Now add the chicken broth and cook for 5 minutes, stirring constantly.

Instructions. Melt the butter in a large pot over medium heat. Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes. Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.

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Directions. In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don't let the onion dry out. Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.

Add the garlic and saute for 1-2 minutes, until fragrant. Add the chicken broth, coconut milk, pumpkin, nutmeg, sea salt, and black pepper. Use an immersion blender to puree the soup, until smooth and creamy. Bring soup to a boil, then reduce heat and simmer for about 25-30 minutes, until the soup reduces to your liking and flavors develop.

Step 1. In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.

Add the pumpkin purée, thyme, salt, cumin, chili powder, and ginger and cook over medium-low heat, stirring occasionally for 5 minutes. Add the broth and cook for 3 to 4 minutes, stirring constantly. Remove from the heat and stir in the maple syrup and cream. Serve warm, garnished with the pumpkin seeds if using.

Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, stirring. Add cauliflower, broth, and pumpkin. Turn heat to high, bring to a boil; cover. Reduce heat to low and simmer (covered) for about 20-30 minutes or until cauliflower is tender.

Instructions. Melt the butter in a large saucepan over medium heat, add the onion and cook, stirring occasionally, until translucent. Add the garlic (or ginger) and cook until fragrant, about 1 minute. Add the spices and cook until fragrant. Stir in the broth and simmer, partially covered, for 10 minutes.

Add the onion, garlic, pumpkin puree, tomato sauce, maple syrup, stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine. Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender. Uncover and add the cream or coconut milk and lemon juice.

Instructions. Choose a pumpkin that's firm and heavy for its size. The skin should be free of blemishes, and some of the stem should remain on the squash. Store in a dark place and refrigerate only after cutting its skin. Place all ingredients in a food processor or blender and puree.

This soup is robust and richly flavored with cinnamon, nutmeg, and maple syrup, which perfectly balances out the onions, garlic, and pumpkin. Top your bowl with some roasted and salted pumpkin seeds and grab some crusty, buttered bread for dunking! Prep Time 10 minutes. Cook Time 30 minutes. Total Time 40 minutes.

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Pumpkin Soup 32 calories of Pumpkin, canned, without salt, (0.38 cup) 30 calories of Olive Oil, (0.25 tbsp) 27 calories of Chicken Broth or Bouillon, (1.25 cup (8 fl oz))

1. Taco Soup. This simple recipe is a great option for when you're craving a classic! The flavor of the tomato paired with the beans, corn, onions, and turkey creates an appetizing and familiar taste and a simple, hearty meal that will definitely have you going back for seconds. Taco 'bout delicious! 2.

This easy pumpkin soup is made with canned pumpkin and cream of coconut. It gets a spicy kick from both jalapeno peppers, Anaheim peppers, and Thai curry paste.

Stir in the stock, pumpkin, coconut cream, pumpkin pie spice, salt, and pepper. Bring to a light boil, uncovered, and then reduce heat to low and simmer 5-7 minutes, or until heated through. Stir frequently and then remove from heat. Pour into a blender or use an immersion blender to purée the soup until smooth.

It is so simple to make your own 100% pumpkin puree in the Instant Pot. Place 2 cups of water in the bottom of the inner pot of the Instant Pot. Set the trivet in the inner pot. Set the washed and stemmed removed pie pumpkin on top of the trivet. Put the lid on, set it to seal, and cook on high pressure for 15 minutes.

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