How To Make Pumpkin Soup Without Coconut Milk. Kid friendly foods rich in nutrition & flavor. We like to serve this with a loaf of crusty whole grain bread and maybe some salad. I might play with the seasonings next time. Add the heavy cream at the end, before serving. Perfect for a Meatless Monday dinner. Heavy cream is then added after cooking to make this soup nice and creamy. Easy Pumpkin Soup Recipe with Canned Pumpkin, 1 teaspoon pumpkin pie spice, homemade pumpkin pie spice, 1 tablespoon cornstarch, we use non-GMO organic cornstarch, homemade stock from last year's turkey carcass, 29 ounces of packed pumpkin, One can is 29 ounces , or two 15 ounce cans, 6 cups of chicken stock or vegetable stock, we prefer homemade stock to reduce sodium but the box stuff works too. © 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 Cook on low for 4 1/2 hours or on high for 3 hours. Just made this and it was very good. This easy pumpkin soup recipe with canned pumpkin tastes like fall and takes less than 10 minutes of hands on time. https://www.nytimes.com/2020/11/17/dining/pumpkin-soup-recipe.html 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! You also need to make sure your cornstarch is labeled gluten free. This helps us to cover some of the costs for this site. Learn how your comment data is processed. i'm not sure. Delicious soup. This delicious, cream-like soup is served at our family's Thanksgiving dinner every year. Other than that - not a single drop was left over! You might try making just a small amount with the sausage and see how you like it. Even kids will eat this soup! This is a good pumpkin soup recipe. This golden-toned soup is wonderfully warming on crisp autumn days. Combine all of the ingredients except the heavy cream in your Crockpot or slow cooker. Thanks for helping to support our family business. Chase the kids, clean the kitchen, or maybe have a glass of wine and hide in the bathroom (I wish!). I do recommend that you make this soup with fresh pumpkin or with your own canned pumpkin. It's also good with a little curry powder in it along with the ginger. I have been using it for about two years and my whole family loves it! First, I cooked my pumpkin in a glass dish at 375 for about 90 minutes (cut in half, cleaned out, cut side down, covered with foil). Posts may contain affiliate links. Info. Finely chop the onion and the garlic. STEP 1. By chopping my onions into 1/4 inch pieces, there’s just enough texture in this soup to get him asking for seconds! Cook for 10 minutes, stirring to blend. 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 comma separated list of ingredients to exclude from recipe. Thaw the soup enough to remove from bag, then heat on the stove before serving. I started with raw pumpkin and added 8 cups of raw cubed pumpkin instead of 4 cups puree, and it worked great! Reduce the heat to low, cover, and simmer for 10 minutes, to allow the … Add the onion and cook until tender, stirring occasionally. 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. Chili Brown 1 chopped onion, 1 chopped bell pepper and 1 1/2 pounds ground beef … "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. I added the parsley and nutmeg prior to simmering for the last 30 minutes. Reduce heat to low, and simmer for another 30 minutes, uncovered. Sometimes. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Add the pumpkin and spices. Gather the Pumpkin Soup ingredients. My whole family loves it! This is an excellent recipe for pumpkin soup! The recipe says to simmer for 50 minutes, and there will be a greater depth of flavor if you do so, but in a pinch, you can just simmer it for 15 minutes and have dinner on the table in less than 30 minutes. Even kids will eat this soup! Increase heat and add cornstarch slurry to soup. With an immersion blender, puree the soup, adding in the heavy cream. Just peel your pumpkin, remove the seeds, and dice it. Add comma separated list of ingredients to include in recipe. There’s honestly no need to roast a whole pumpkin to make it. This is an excellent recipe for pumpkin soup! I would like to have the pumpkin soup recipe for myself, I have no children in house just me. How to Freeze and Reheat Keto Pumpkin Soup Add the garlic, sugar, cinnamon, pepper, nutmeg and … If your family is like mine, pureed soups can be a bit of a challenge. Cook onion in oil until ... cover and cook until tender. Nutrient information is not available for all ingredients. To serve, ladle into bowls and top with a dollop of sour cream and chopped parlsey if desired. For a vegan soup recipe, use vegetable stock (we love homemade veggie stock) in addition to skipping the sour cream. Good for you too! Really I could have gone without the whipping cream all together. Add the onion and garlic and cook until fragrant, 3 to 4 minutes. Not sure why but I expected it not to be good but it was and quite simple. My husband and I found this almost as good as the gourmet pumpkin soup that we at at Sandals in St.Lucia. So we bought 6 packs, which was 48 cans for just $11!!!! Add onion, garlic and sugar; cook over medium heat 1-2 minutes or until onion is softened. Your daily values may be higher or lower depending on your calorie needs. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. You need this soup in your life! This recipe calls for canned pumpkin, because it’s faster and easier to work with, but keep in mind that canned pumpkin can vary pretty drastically in texture. Make sure you use pure pumpkin (Libby’s is a popular brand) and NOT pumpkin pie filling. Stir in heavy cream. We'd love to keep in touch. Peel and cut the pumpkin, the potatoes, and the carrots into … While this recipe calls for the convenience of canned pumpkin, you can substitute with about 1.75 cups of your own roasted pumpkin puree. thanks anyway. Just start with 1/4 teaspoon and continue adding to taste. It also reheats well as a freezer meal. I then sauted onion and garlic in a little olive oil. I made a few changes that others made. Thank you for the recipe. Stir in pumpkin pie mix, mace and chicken stock. Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin. (If using fresh ginger and turmeric, add … My boys love it that way." Have I mentioned enough that it’s EASY? THANKS FOR SUPPORTING EATING RICHLY EVEN WHEN YOU’RE BROKE. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. If you are using canned or boxed stock, you will probably want to use less salt in the easy pumpkin soup recipe. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. … Our son Corban is two and a half, and definitely going through a P-I-C-K-Y phase. Most people won't think twice about serving basic cornbread when is on the table. 115 calories; protein 2.7g 5% DV; carbohydrates 13.5g 4% DV; fat 6.3g 10% DV; cholesterol 24.1mg 8% DV; sodium 1458.1mg 58% DV. Reduce heat to medium, add in pumpkin and bacon. I sometimes use half and half instead of whipping cream, and I sometimes leave out the thyme and use cinnamon and ginger in it instead. Allrecipes is part of the Meredith Food Group. Step 1 Heat the butter in a 4-quart saucepan over medium heat. If your family needs meat for more protein in your dinner, try serving it with simple grilled ham and cheese sandwiches. maybe i added too much thyme. I just pureed it later on before adding the cream. "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. Add a dash of cayenne pepper or a dash of cinnamon for a spicy kick. How to Make the Best Pumpkin Soup (Don’t skip these tips!) Just make sure you are using pumpkin puree and not pumpkin pie filling. I didn’t even have to pretend his spoonful of soup was Dori so he could be Bruce the shark and chomp her up! I then added broth, mashed pumpkin and seasonings ( I substituted 1/2 teaspoon pepper for the pepper corns). Yesterday I divided up his portion of easy pumpkin soup into 3 empty baby food jars. Now dust off that can of pumpkin on your pantry shelf and make some soup! This recipe also freezes well and doesn't change consistency when thawed for use! Making Keto Pumpkin Soup in the Slow Cooker – You could also make pumpkin soup in the slow cooker. Step 3 Return to pan Return to pan, and bring to a boil again. I tested this soup 3 times with 3 different brands of pumpkin … Definitely add some, if you would like. Be sure to sign up for our newsletter and get your free download of our favorite healthy cute kid snacks. 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! This rich soup is full of pumpkin, warm spices, and pureed until smooth and … Chop onion into 1/4 inch pieces and saute on high in a small amount of butter until very soft and … Amount is based on available nutrient data. She said they were just trying to clear it out now that fall was over. This soup was so delicious that even the biggest skeptics helped themselves to more. 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. I have been using it for about two years and my whole family loves it! Never be afraid to experiment with a recipe. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. So yummy even for people who do not like the taste of pumpkin. I’ve tried giving him bread to dip into it, sure that would solve the problem. But I am smarter than my toddler. This info doesn't reflect that we used homemade stock with no salt. Over medium-high heat, saute the onion in butter until soft. Step 2 Add the flour to … This recipe also freezes well and doesn't change consistency when thawed for use! Preheat oven to 300 degrees. Sometimes I replace the heavy whipping cream with 1/2 cup (or more) sour cream for a different twist. Allow to simmer for 20-30 minutes, stirring occasionally. Right now our daughter Larkin is eight months old, and in the “I will eat anything you put in front of me including poopy diapers and small animals” stage. I have made it twice and served it to all ages 2yrs to 85 yrs and everyone LOVED it! 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! He ate every single one and literally licked the jars clean! It also reheats well as a freezer meal. Simmered for about 20 minutes, pureed the mixture with submersion blender (hand blender)and then added just a little 2% milk to make a little creamy. 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. Pumpkin– the star of the soup! I thought that the flavor and smooth texture was not compromised at all by reducing the whipping cream amount. You need this soup in your life! Nope it is a wonderful savory soup. For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. a suggestion to anyone trying this recipie. As for daddy, I learned years ago that the secret to easy soups like this is to add some chunkiness. Information is not currently available for this nutrient. 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. I used 8 cups of canned pumpkin cubes. https://www.yummly.com/recipes/pumpkin-soup-with-canned-pumpkin Substitute brown sugar for the maple syrup. Making vegan pumpkin soup using canned pumpkin is a fabulous weeknight dinner shortcut. Instead of blending it I used a hand blender in the pot - perfect. Instructions. While fresh pumpkin puree is wonderful, the canned stuff is equally nutritious, and it’s really easy to just pull a couple cans off the shelf. Then I posted it all over social media so my other foodie friends could get the same great deal. 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. Step 2 Puree the soup in small batches (1 cup at a time) using a food processor or blender. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. <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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Thank you so much for your support! Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability. It was really good. Start sweater season off with the best-of-the-best pumpkin soup recipes, stirred up easy and served all steamy. The kids can take it or leave it depending on the day. I use canned pumpkin puree to keep the soup super simple. But last year, after Thanksgiving, Costco had packs of 8 cans of this organic pumpkin puree for less than $2! add coconut milk instead off cream. Ingredients 3/4 cup water, divided 1 small onion, chopped 1 can (15 ounces) pumpkin puree 2 cups unsalted vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup fat-free milk 1/8 teaspoon black pepper 1 green onion top, chopped I love both canned and fresh pumpkin puree. It was so cheap I double checked with the cashier, sure they had made a mistake. More people need to try it. Cook the aromatics. I cooled and scraped out the pumpkin. Canned pumpkin soup is … This site uses Akismet to reduce spam. 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. In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger. In years past we have just made our own pumpkin puree from fresh pumpkins (see how to cook a whole pumpkin) after using them as decorations on our front porch. If you are using fresh pumpkin, use the same exact amount, 8 cups of diced pumpkin. Ingredient Note: Make sure to buy plain canned pumpkin and not canned pumpkin pie filling to use in this recipe. Every single time I make a pureed soup, my husband chokes it down saying that he feels like he’s eating baby food. To the previous post yes you can use the canned pumpkin it is just pureed pumpkin the same (almost)as if you cooked and pureed your own pumpkin. But then he feels like he’s eating baby food on toast, which sounds pretty unappetizing when you put it that way. this link is to an external site that may or may not meet accessibility guidelines. 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! If you use pumpkin pie filling for this soup then there’s no need to add extra spices, said Chef John Maxwell. Add the garlic, chili powder and cumin, and stir until the spices are fragrant, about 1 minute. Sometimes I replace the heavy whipping cream with 1/2 cup (or more) sour cream for a different twist. also add a litte hot sauce. If you want to sub fresh pumpkin puree in the recipe, you can use 3 3/4 cups of fresh puree. Bring to a boil over high heat. Leave uncovered and relax for 50 minutes while you pretend you're still cooking. By clicking one of these links before making a purchase on Amazon, we get a small percentage of your purchase, without it costing you anything extra! For those of you with specialty diets and food restrictions, this easy pumpkin soup recipe is gluten free, and can be dairy free and paleo by skipping the sour cream. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Big difference! Think people's brain's go to "pumpkin pie" and think it will be sweet. I might forgo the thyme and season with curry or pumpkin pie spice. I modified this soup so it would be lighter in both fat and calories. I will omit the whole peppercorns next time - I think one of my guests nearly swallowed it and started coughing. As always, the nutritional info is my best estimate using various programs. Bring to a boil, then reduce heat to medium low. 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. 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. Heat the olive oil in a medium saucepan over medium heat until shimmering. 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.saltandlavender.com/easy-pumpkin-soup-from-canned-pumpkin This thick and creamy pumpkin soup uses a few simple ingredients. Boil until thickened (a couple of minutes) and then remove from heat. In a large pot, melt the butter over medium heat. After soup has simmered, combine water and cornstarch until thoroughly mixed. i don't know what it was with this soup but i was not psyched with the end result. Mix well. Melt butter in 3-quart saucepan until sizzling. https://www.thespruceeats.com/cream-of-pumpkin-soup-recipe-100982 There is no need to roast the pumpkin before you make the soup. To the person who wanted to know if sausage could be added. Pumpkin Soup is a creamy fall soup with lots of flavor and using canned pumpkin makes this recipe a breeze. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Percent Daily Values are based on a 2,000 calorie diet. Add pumpkin, stock, salt, pepper, maple syrup, and pumpkin pie spice. Even the guest who was coughing on the peppercorn finished every little bit of it! Really good. This easy pumpkin soup is seriously my new go to emergency dinner this fall. That's just under 40 cents per serving. Pour into soup bowls and garnish with fresh parsley. To freeze, let cool enough to ladle into zip top bags and freeze flat. Puree the soup in small batches (1 cup at a time) using a food processor or blender. I know a lot of you may be looking for a vegan pumpkin soup without coconut milk and that is okay! Make sure you get canned pumpkin, not canned pumpkin pie filling. (Or cook for 15 minutes if you're really short on time). Then you just let it simmer while you do what you need to do. For a slightly sweeter pumpkin soup… I, too, use canned pumpkin in this recipe. Pureed soup, no problem!