Every single time I make a pureed soup, my husband chokes it down saying that he feels like he’s eating baby food. It takes about 10 minutes to chop your onion, cook it in some butter, open your pumpkin and dump it in, and add some seasoning. Other than that - not a single drop was left over! There’s honestly no need to roast a whole pumpkin to make it. It's also good with a little curry powder in it along with the ginger. <br /> <br /> <br /> <br /> This easy pumpkin soup recipe with canned pumpkin tastes like fall, and takes less than 10 minutes of hands on time. Allow to simmer for 20-30 minutes, stirring occasionally. If you use canned pumpkin to make the vegan pumpkin soup recipe, simply skip the roasting process and head straight to the part of the recipe where you combine the ingredients and make the soup! Definitely add some, if you would like. I might forgo the thyme and season with curry or pumpkin pie spice. Peel and cut the pumpkin, the potatoes, and the carrots into … As for daddy, I learned years ago that the secret to easy soups like this is to add some chunkiness. For a slightly sweeter pumpkin soup… For a vegan soup recipe, use vegetable stock (we love homemade veggie stock) in addition to skipping the sour cream. I love both canned and fresh pumpkin puree. I would like to have the pumpkin soup recipe for myself, I have no children in house just me. In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. If you purchase a product through an affiliate link, your costs will be the same but Eating Richly Even When You're Broke will receive a small commission. Perfect for a Meatless Monday dinner. Make sure you use pure pumpkin (Libby’s is a popular brand) and NOT pumpkin pie filling. Add the onion and garlic and cook until fragrant, 3 to 4 minutes. I didn’t even have to pretend his spoonful of soup was Dori so he could be Bruce the shark and chomp her up! Based on other reviews and personal preferences I modified this recipe as follows: 6 cups reduced salt chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1 chopped red pepper 1/4 teaspoon dried thyme 2 clove garlic, minced 1/2 cup heavy whipping cream ½ tsp fresh ground pepper Dash nutmeg I pureed the peppers and onion with a bit of stock prior to cooking. I have made it twice and served it to all ages 2yrs to 85 yrs and everyone LOVED it! Allrecipes is part of the Meredith Food Group. Just start with 1/4 teaspoon and continue adding to taste. Thanks for helping to support our family business. 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. Cook on low for 4 1/2 hours or on high for 3 hours. Have I mentioned enough that it’s EASY? This easy pumpkin soup is seriously my new go to emergency dinner this fall. After soup has simmered, combine water and cornstarch until thoroughly mixed. Cook for 10 minutes, stirring to blend. also add a litte hot sauce. "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. This thick and creamy pumpkin soup uses a few simple ingredients. Just peel your pumpkin, remove the seeds, and dice it. For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. Most people won't think twice about serving basic cornbread when is on the table. However, if you use fresh cooking pumpkin or canned pumpkin puree, you can add fresh basil or oregano as well as the seasonings listed in the recipe. Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability. But then he feels like he’s eating baby food on toast, which sounds pretty unappetizing when you put it that way. Reduce heat to low, and simmer for another 30 minutes, uncovered. I use canned pumpkin puree to keep the soup super simple. If you use pumpkin pie filling for this soup then there’s no need to add extra spices, said Chef John Maxwell. We like to serve this with a loaf of crusty whole grain bread and maybe some salad. Our recipes showcase the versatility of pumpkin as an ingredient in all kinds of recipes, with fresh-from-the-farm flavor shining in everything from chili to smoothies. Even kids will eat this soup! Even though I know he loves all my easy soup recipes, he just takes his no thank you bite, tells me how good it is, and then refuses to eat any more. Return to pan, and bring to a boil again. So we bought 6 packs, which was 48 cans for just $11!!!! Even kids will eat this soup! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Start sweater season off with the best-of-the-best pumpkin soup recipes, stirred up easy and served all steamy. This soup was so delicious that even the biggest skeptics helped themselves to more. Melt butter in 3-quart saucepan until sizzling. Making vegan pumpkin soup using canned pumpkin is a fabulous weeknight dinner shortcut. https://www.nytimes.com/2020/11/17/dining/pumpkin-soup-recipe.html Just made this and it was very good. Tip: When creaming the soup, use a handheld blender (like a handheld smoothie maker) and just put it directly into the pot instead of transferring everything back and forth to the blender! There is no need to roast the pumpkin before you make the soup. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. He ate every single one and literally licked the jars clean! I tested this soup 3 times with 3 different brands of pumpkin … Sweet onion and garlic sautéed in butter, pumpkin puree, and vegetable stock are flavored with traditional fall spices and lightly sweetened with dark brown sugar. So yummy even for people who do not like the taste of pumpkin. In a large pot, melt the butter over medium heat. More people need to try it. Even if you don't find pumpkin that cheap, you should still be able to make this for under $1 per serving.Vegetarian/Gluten Free: Make sure to use olive oil and vegetable stock to make this recipe vegan. To the person who wanted to know if sausage could be added. My boys love it that way." a suggestion to anyone trying this recipie. We'd love to keep in touch. Pour into soup bowls and garnish with fresh parsley. I do recommend that you make this soup with fresh pumpkin or with your own canned pumpkin. Nutrient information is not available for all ingredients. With added cinn nutmeg and celery this soup is excellent it is good made according to the directions but I needed a little more flavor. https://www.yummly.com/recipes/pumpkin-soup-with-canned-pumpkin Really good. Nutrition info also doesn't include the sour cream.Approximate cost/serving: With getting our pumpkin so cheap and using homemade stock from last year's turkey carcass, this came out to just $1.50 for the whole recipe! My whole family loves it! Add the heavy cream at the end, before serving. this link is to an external site that may or may not meet accessibility guidelines. Add onion, garlic and sugar; cook over medium heat 1-2 minutes or until onion is softened. It also reheats well as a freezer meal. Nope it is a wonderful savory soup. I made a few changes that others made. Sometimes I replace the heavy whipping cream with 1/2 cup (or more) sour cream for a different twist. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The kids can take it or leave it depending on the day. Step 1 Heat the butter in a 4-quart saucepan over medium heat. To serve, ladle into bowls and top with a dollop of sour cream and chopped parlsey if desired. Thaw the soup enough to remove from bag, then heat on the stove before serving. i don't know what it was with this soup but i was not psyched with the end result. Our son Corban is two and a half, and definitely going through a P-I-C-K-Y phase. This is an excellent recipe for pumpkin soup! I cooled and scraped out the pumpkin. Big difference! This recipe also freezes well and doesn't change consistency when thawed for use! It also reheats well as a freezer meal. Make sure you get canned pumpkin, not canned pumpkin pie filling. I have been using it for about two years and my whole family loves it! This is a good pumpkin soup recipe. (Or cook for 15 minutes if you're really short on time). (If using fresh ginger and turmeric, add … I then added broth, mashed pumpkin and seasonings ( I substituted 1/2 teaspoon pepper for the pepper corns). Heavy cream is then added after cooking to make this soup nice and creamy. Canned pumpkin soup is … … If your family is like mine, pureed soups can be a bit of a challenge. Reduce heat to medium, add in pumpkin and bacon. Step 2 Add the flour to … How To Make Pumpkin Soup Without Coconut Milk. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Good for you too! Bring to a boil, then reduce heat to medium low. Learn how your comment data is processed. Yesterday I divided up his portion of easy pumpkin soup into 3 empty baby food jars. add coconut milk instead off cream. Delicious soup. Add comma separated list of ingredients to include in recipe. Your daily values may be higher or lower depending on your calorie needs. Then I posted it all over social media so my other foodie friends could get the same great deal. She said they were just trying to clear it out now that fall was over. You need this soup in your life! Over medium-high heat, saute the onion in butter until soft. You also need to make sure your cornstarch is labeled gluten free. Amount is based on available nutrient data. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. While this recipe calls for the convenience of canned pumpkin, you can substitute with about 1.75 cups of your own roasted pumpkin puree. I started with raw pumpkin and added 8 cups of raw cubed pumpkin instead of 4 cups puree, and it worked great! This info doesn't reflect that we used homemade stock with no salt. I, too, use canned pumpkin in this recipe. I might play with the seasonings next time. This easy pumpkin soup recipe with canned pumpkin tastes like fall and takes less than 10 minutes of hands on time. With an immersion blender, puree the soup, adding in the heavy cream. Step 3 Return to pan This golden-toned soup is wonderfully warming on crisp autumn days. THANKS FOR SUPPORTING EATING RICHLY EVEN WHEN YOU’RE BROKE. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. This delicious, cream-like soup is served at our family's Thanksgiving dinner every year. Finely chop the onion and the garlic. It was really good. If your family needs meat for more protein in your dinner, try serving it with simple grilled ham and cheese sandwiches. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Just make sure you are using pumpkin puree and not pumpkin pie filling. thanks anyway. Instead of blending it I used a hand blender in the pot - perfect. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Chop onion into 1/4 inch pieces and saute on high in a small amount of butter until very soft and … Pumpkin– the star of the soup!