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.

“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 ...

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.

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.

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.

Add the pumpkin cubes, onion, and pepper and cover. Reduce the heat to low and cook for 3 to 4 minutes, stirring occasionally, until the pumpkin begins to brown. Add the broth and cover.