Using canned or frozen pumpkin puree is a great shortcut when making pumpkin soup, but do this to ensure you're getting maximum flavor out of the ingredient. Tasting Table.

If pumpkin pie is on the menu, doubling down with a spiced pumpkin soup to start might seem like overkill, but it’s also an opportunity to showcase the versatility of winter squash.

Make the soup . Melt oil in a large Dutch oven over medium. Add bell pepper, celery, onion, scallions, and garlic; cook, stirring occasionally, until soft and onion is translucent, about 5 minutes.

1 onion, medium dice; 1 tablespoon coconut oil, ghee, or clarified butter; 2-4 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 1 teaspoon curry powder; 3/4 teaspoon coriander ...

This soup can be made 48 hours in advance and stored covered in refrigerator. Just reheat over low heat, adding a bit more stock or water if needed, if too thick.

For the roasted pumpkin bowls: Preheat the over to 400°F. Remove the tops of the pumpkins and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt, and pepper.

Because it’s so buttery, this soup is best served in small portions. 290 calories, 19 g fat, 13 g sugar, 410 mg sodium. A 24-ounce refrigerated tub is $4.49 at Safeway. (3 ½ stars) ...

“The first thing you have to do is pick the right pumpkin,” said Chef Jerry Dominique, owner of KC Healthy Cooking, 11900 Biscayne Blvd., #103, in North Miami.“You don’t have to get it ...

Creamy Tomato Pumpkin Soup. October 7, 2021. By Ellie Krieger. With all the fuss over pumpkin spice, it’s easy to forget that the orange squash is a nutritious vegetable that can also lean savory.

Add pumpkin puree and onion mixture to a blender. Blend until smooth, then add back to the pot. Add chicken stock, coconut milk and brown sugar to the pot, and cook for an additional 10 minutes on ...