simple pumpkin soup

for such occasions, i have the perfect simple, fall-appropriate recipe for you: it all starts with sugar pumpkins. looked for the sugar luck:( i did use a pumpkin from the porch which i had done previously with another recipe. i didn’t have sesame seeds so i used my chia and flax seeds with the kale. i use it all year and plan to freeze my whole crop of pumpkins this year. i added a bit of chilli for spice, and turmeric for the color and health benefits. this soup is delicious, easy to make, and a hit with the whole family! i am making this soup for the 1sr time. i made this with a regular pumpkin and this all took more like 3 hrs. i am not a pumpkin lover (eg i dont like pumpkin pie), but this was a perfect combination of flavors and textures. for the topping i toasted pepitas and just used frozen kale and a little salt and roasted garlic powder. and it is the perfect soup to make on a cold winter day. along with the spices in the recipe, i added parsley, fresh thyme, and a few red pepper flakes (we like a little kick). i needed a quick weeknight meal, and this was perfect. i also reversed the ratio of milk to broth so it would be on the creamier side! i made a this last night without the optional topping, and found it to be a good basic soup but was a little bland. i tried this today, and it was so good! i made this soup last year for thanksgiving, and it was such a hit i was asked to make it for christmas as well. i used the roasted pumpkin recipe and used the link to find this soup recipe. i made this a few years ago and it was dynamite! it gave the soup, i thought it needed a different texture to it and it turned out beautifully! i also had no shallots, so i compensated by adding thyme, sage, and paprika to the soup to jazz it up a bit. i used this recipe after buying a white pumpkin and not knowing what to do with it.

made this for dinner tonight & it was a hit! i did my own mix with the spices – salt, pepper, a little cumin, berbere, and cracked rosemary. it turned out great and i have a little extra for leftovers. i didn’t have time to roast the pumpkin, so i made it with canned puree and it was sooo good! after searching online for a recipe, i decided to go with yours and so glad that i did! i just made this but with a couple minor variations. i added a couple of roasted carrots and left out the maple syrup and it turned out really sweet and tasty. i made this for friends and there was a good natured fight over the left overs. i did the same recipe for the kale topping, and added some walnuts to it for extra texture. i also skipped the maple syrup and it turned out perfect! i made it in a total of 15 minutes (the soup and the garnish) by using canned pumpkin. i’m so glad you made this recipe, and i’m so glad to have given it a shot. i “cheated” and used canned pumpkin because i was in a rush. i was too lazy to find the single spices, so i added pumpkin pie spice instead with a little extra cinnamon and it worked well. i made this over the weekend and it turned out delicious! i’m allergic to coconut and garlic so i used qunioa milk and omitted the other. i just made this and it was great! made this the other day and it was amazing! i made this soup with homemade pumpkin puree for dinner this week and it is delicious! this looks simply delicious; and i was planning on making pumpkin soup for dinner tomorrow; i’ll be sure to give it a try! i love the idea of topping it with kale! i currently have a smallish pumpkin and acorn squash on my counter and this is what i’m going to do with it saturday.

soup ; 2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups (450 g) pumpkin puree) ; 1 tbsp olive oil (or sub water if oil-free) ; 2 medium shallots (diced // 2 shallots ingredients ; 1.2 kg / 2.4 lb pumpkin (any type) or butternut squash , unpeeled weight (note 1) ; 1 onion, sliced (white, brown, yellow) ; 2 garlic ingredients ; tablespoons butter ; large yellow onions sliced ; cloves garlic ; teaspoon salt ; teaspoon cinnamon, pumpkin soup without cream, pumpkin soup without cream, best pumpkin soup recipe ever, healthy pumpkin soup, canned pumpkin soup.

ingredients ; 2 tablespoons. olive oil ; 1. medium yellow onion, very finely chopped ; 3 cloves. garlic, grated ; 1 (15-ounce) can. pumpkin purée ( a deliciously rich pumpkin soup made with pumpkin puree, chicken stock, garlic, parsley, and thyme. cream added at the end makes it lusciously smooth! dice the onion then add it to a medium sauce pot with the butter. add the pumpkin purée, chicken broth, smoked paprika, chili powder, cayenne, pumpkin soup with coconut milk, roasted pumpkin soup, pumpkin soup vegan, creamy pumpkin soup.

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