Food & Drink0 min ago
Pumpkin soup
4 Answers
Was just wondering if anyone has made this before and could recommend a recipe?
When i google there are loads but would like a personal recommendation of one?
When i google there are loads but would like a personal recommendation of one?
Answers
1 to 4 of 4
Best Answer
No best answer has yet been selected by chazza. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
We've enjoyed this one for years since it's quite simple and easy to make. We do make others, some using varieties of squash as well as pumpkin, but we always come back to this one:
2 Tbsp. olive oil
2 Tbsp. butter
1 medium to large onion chopped
2 Tbsp. chopped garlic
2 cups chicken broth
2 cups 100% pure pumpkin (If you use canned be sure it's pure pumpkin andnot spiced ready-for-a-pie type. If you use raw, use about 2 1/2 cups of cubed, peeled pumpkin).
1 13.5 oz. can of classic, not light, coconut milk (This is a must ingredient)
1 tsp. of salt or more or less to taste
In a large pot saute onion and garlic in olive oil and butter over medium heat, until onions are soft. Be sure they do not brown. Once soft, add the pumpkin, coconut milk and chicken broth. Simmer and stir until well blended, about 5 to 10 minutes. Add salt to taste and serve. (We often use a twist or two of fresh ground pepper)
This is a chunky soup. You can run it through a blenderor one of the immersion type blenders if you prefer creamy.
We add a teaspoon of either cinnamon, ginger or sometimes coriander for a little spicier soup.
2 Tbsp. olive oil
2 Tbsp. butter
1 medium to large onion chopped
2 Tbsp. chopped garlic
2 cups chicken broth
2 cups 100% pure pumpkin (If you use canned be sure it's pure pumpkin andnot spiced ready-for-a-pie type. If you use raw, use about 2 1/2 cups of cubed, peeled pumpkin).
1 13.5 oz. can of classic, not light, coconut milk (This is a must ingredient)
1 tsp. of salt or more or less to taste
In a large pot saute onion and garlic in olive oil and butter over medium heat, until onions are soft. Be sure they do not brown. Once soft, add the pumpkin, coconut milk and chicken broth. Simmer and stir until well blended, about 5 to 10 minutes. Add salt to taste and serve. (We often use a twist or two of fresh ground pepper)
This is a chunky soup. You can run it through a blenderor one of the immersion type blenders if you prefer creamy.
We add a teaspoon of either cinnamon, ginger or sometimes coriander for a little spicier soup.
This is a nice one but using butternut squash.
Cut squash in half lengthways and scoop out seads. Put a shallot, a clove of garlic and some honey in each indentation. Score the rest of the squash. Put in a baking tray, cover with foil and bake for an hour. When everything soft, blitz in a food processor, stir in a can of coconut milk (low fat is fine) and if its a bit thick, add some water.
Simple and gorgeous.
Cut squash in half lengthways and scoop out seads. Put a shallot, a clove of garlic and some honey in each indentation. Score the rest of the squash. Put in a baking tray, cover with foil and bake for an hour. When everything soft, blitz in a food processor, stir in a can of coconut milk (low fat is fine) and if its a bit thick, add some water.
Simple and gorgeous.
1 to 4 of 4
