Set it aside to cool for a few minutes. It calls for roasted pumpkin for maximum flavor. I pureed half of the soup mixture in the blender then added it to the remaining soup with the bacon. Confused! Just saying! © Cookie and Kate 2010 - 2021. I did not blend the soup at the end because I liked the consistency of the onion and garlic bits (I had minced them). Nina's Thai Pumpkin Soup See all 12 recipes Recently Viewed. Very easy! Keep up the good work Kate! More about Cookie and Kate », Follow us! The soup was delicious – I didn’t have any heavy cream but I did have whipping cream on hand – so yummy! All rights reserved. I made this soup and it was absolutely divine! A great side salad would also be the perfect compliment. I’m happy you loved it, Sharon. Comforting soups like Creamy Pumpkin Soup are the perfect meals this year, so be sure to check out this warm-you-from-the-inside-out Mexican Corn Chowder, this cozy Creamy Zuppa Toscana Soup… This nourishing, hearty and creamy cauliflower and bacon soup is comfort in a bowl. Thank you. Or, freeze this soup for up to 3 months. I am in the process of making this soup but for the life of me, I don’t know how to convert 4 pounds pumpkin into cups. To make pumpkin soup vegan, swap out the heavy cream for unsweetened almond milk. Sarah, the recipe lists 4 slices bacon for the soup, which is roasted with the butternut squash, and an additional 4 slices bacon for the topping, which is cooked in a skillet. Your vague “cans” of pumpkin aren’t helpful because pumpkin comes in several different sized cans. 57. Hi, Kate: I made your “Creamy Roasted Pumpkin Soup” using canned pumpkin. That made for a nice texture. I used 2# of fresh pumpkin puree and 1 cup of chicken stock. Creamy and thick! I used a pumpkin my roommate grew and was a bit generous with the spices. ▸ Categories dairy free, egg free, fall, gluten free, Halloween, nut free, recipes, soups and stews, soy free, Thanksgiving, tomato free, travel, vegan, winter ▸ Ingredients coconut milk, pepitas, pumpkin, Vegetable enthusiast. The roasting really does enhance the flavor. Add stock and wine; increase heat to medium-high. I roasted the pumpkin (it was 4 pounds with seeds in) but what if I have a bigger pumpkin? This was fantastic! I didn’t measure this in cups so don’t have that on hand, sorry. And now I have enough pumpkin for pancakes, muffins, bread , cookies. 22 … Thank you so much. It sounds like with the right ingredients it will be even better, but the combination of ingredients was delicious and interesting, the texture very creamy, and the overall feel very hearty and cozy. This was easy as to make and turned out great. But I bet you if you Google how many cups are in a pound (or 4) of fresh pumpkin you will find your answer. I cook fresh, vegetarian recipes. 37. I’m sorry you didn’t love it, but were able to adjust to fit your tastes. Because those carvers are super thick and will take a long time. You can use an immersion blender to blend this soup in the pot. If you can't get hold of pumpkin, try butternut squash. This was delicious! Even my two year old gobbles it up. “Unique” doesn’t begin to describe it—the restaurant feels like an old school theater inside, with different scenes set up in every corner and amazing food everywhere the eye can see. It was so good that I’m making a second batch!! I’m glad you loved it! Fugghetaboutit. I hope this helps, Carley. We added some curry as well. Chicken stock, double cream and pieces of maple-cured bacon make this rich recipe perfect for impressing dinner party guests. Don’t be intimidated by the ingredient list—this soup only requires basic pantry ingredients! Reduce heat; simmer, uncovered, for 10 minutes. Why couldn’t you just say how many cups to put in? Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. We will add this recipe to our ‘day-after- Halloween’ tradition for sure! I’m stocking my freezer for the long winter with no garden veggies. I did not have cloves for some weird reason so used allspice instead. Slice each pumpkin halve in half to make quarters. Then followed your recipe. Maybe try the suggestion of curry powder I saw in the comments! Easy Pumpkin Soup. I did not add the honey but I did add 1/2 tsp. Added the spices and a dash of coconut milk, before serving. I roasted the pumpkins in an air fryer so that cut the roasting time by 15 minutes! Taste test tomorrow! Great with fresh chives on top, some cracked black pepper and a … Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. Teacher, I like specific amounts in a recipe. In this recipe, some of the beans are puréed to make a thicker soup, but feel free to leave it brothy and brimming with whole beans. You can always adjust the sodium by decreasing salt, using low sodium inputs, etc. We would like to show you a description here but the site won’t allow us. Would definitely do again :). I roasted my pumpkin for 45 min and it was perfect. I increased the cream to 3/4 cup, probably should have increased some of the other ingredients also but it turned out great – lots of containers of pumpkin soup are now in the freezer! We did add some curry and enjoyed tonite . Next time someone visits from abroad or I go abroad, I will definitely make it a point to get your cookbook. I made some adjustments making this non-vegan. How to Prepare Bacon and Cheese Breakfast Cups Appetizing. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Reviews and Ratings Global Ratings: (30) Reviews in English (27) by Wildflower. Transfer the puréed soup to a serving bowl and repeat with the remaining batches. Also used low fat European Yogurt for added tang and thickness. And I’m forwarding it to my vegan friends- they’re going to love it. It’s best with roasted pumpkin but puree will do. Tonight stuffing and pumpkin soup. Have you checked Indie Bound? A hit in our house.Have just subbed extra carrots or pumpkin if we don't have sweet potato and added a little curry powder if we want a little extra warmth. Did you adjust the cooking time? Your pieces of pumpkin must have been very, very small. Added whole pepper and using a hand blender made a puree. I do my best to provide as accurate of nutritional information as I can. They also have a different texture and could result in a grainier soup. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. It was a damp, gray fall day in the Pacific Northwest and it was perfect. I used heavy cream, omitted cloves and added a tsp chili garlic sauce (instead of cayenne)…so good !! Domaas Family. This is for you. Use your stirring spoon to break up the pumpkin a bit. Glad i came across this recipe:) it was delicious! do you think this can freeze and thaw well? I’ve been a fan for many years now… must be at least five years so can’t pass up the chance to get your cookbook :). Rose, how did you use the frozen pumpkin? Thank you for sharing how you modified this recipe, Catherine! Made this soup today. Thank you for taking the time to review. You could also serve it with a big batch of. Thank you for this recipe. Wonderful. This is a keeper thanks! I’ve never had pumpkin soup and have a few pumpkins I need to use up. It produced restaurant quality taste. I already had frozen fresh pumpkin that I had puréed. I’m going to share it with friends. This dairy-free pumpkin soup would be a welcome addition to your holiday table. The toasted pumpkin seeds were a fantastic addition to the soup. Yum! It will be your new favorite bean soup! My only change was to add extra coconut milk – like you suggested – and some balsamic glaze on top. Pour in the broth. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! It would be helpful to know how many cups of pumpkin is required. Thank you for your feedback, Cheryl. This year we are eating one part of our normal feast each night. Your recipe is a keeper. This pumpkin soup recipe includes instructions on how to roast fresh pumpkin, for maximum pumpkin flavor. This soup was inspired by my recent trip to Portland. Hope that helps! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. I used low sodium broth and coconut milk. Preheat oven to 450 degrees. Thank you for your review, Michael. No pumpkin, but the recipe worked perfectly with 2 squashes (kobocha and futsu) from my CSA box. Thank you, Kate. Monday- corn soufflé and green salad, Tuesday yams and red Chile chicken enchiladas. Finally, unless you’re vegan or vegetarian, use whatever broth you want — I had about a cup of veggie broth(kale) and 2 cups of chicken broth. It would be equally at home with a soup or sandwich from fall through winter. Serve with a dollop of cream and crusty bread. I’m looking at the recipe under Notes above. How many cups of roasted mashed pumpkin actually goes in to this recipe? If you used low sodium broth just look at the sodium content for the amount you used and divide it by the servings you got from your soup. I had a bounty of New England Pie pumpkins so I’m going to make another pot of this for easy lunches for the week. I didn’t have a sugar pumpkin I had a 10 pound pumpkin from Vermont . Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. I will need to remake this recipe when pumpkins are in season again to measure how much roasted pumpkin goes in. Thank you so very much. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Roasted kabocha squash salad with feta. Follow directions as is including roasting the pumpkin for 35 min. Michelle S. — February 22, 2016 @ 1:09 PM Reply Mine doesn’t look as thick. The bacon lends extra depth of flavor to the simple stock, infusing salt and smoky notes that distinguish this soup. With over 1,600 low carbohydrate recipes, we make low carb cooking easier than ever. I was forced to take some liberties with some ingredients due to availability, mainly I used another type of pumpkin (calabaza de castilla, unsure of the English name) that I wanted to use before it went bad. I would not use as much vegetable broth next to increase the taste of pumpkin. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. Pour in the cream, bring to the boil again and remove from the heat. If you want to use canned pumpkin: Instead of roasting the pumpkin, you can substitute two to three cans of pumpkin purée. I made it with extra cayenne, cut down a bit on the maple syrup, and added 1/2 tsp. 2 cups??? I’m so happy she loved it. Great base recipe! Also, I was a bit liberal on the proportions due to multitasking. Use vegetable stock in place of chicken stock if you want to make this completely vegetarian. It’s utterly delicious in its own right. Email me when Kate or another C+K reader replies directly to my comment. Your comments make my day. (More about that here and by the way, you can join the registry over here.). Yum! Thank you for your review. Made this soup with heavy cream and maple syrup and it turned out perfect! I used two cans – each was 796 ml. I would use the can suggestion in the notes. Breakfast and brunch recipes of all kinds, whether it’s for a special occasion, a quick everyday breakfast or dishes to prepare ahead. The soup was good. It can … Make it vegan: Use coconut milk and maple syrup. Next time will get the cayenne. Now we’re friends who share the same immune system and we finally got to meet a few weeks ago. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Added a tablespoon of light brown sugar to balance the cayenne pepper and YUMMMY. Made it to the recipe but it would lend itself to experimenting with additional flavors. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Cook the bacon and vegetables . Sopa de ajo - Spanish garlic soup. Best pumpkin soup ever is defintiely true. Hi Kathy, more on my nutrition disclaimer can be found on the blog. From the recipes ingredients, there seems to be little sodium unless it’s in the broth. Hi Kate, with regards to the ‘cans’ I do see that you suggest two… But what sized cans would that be? Can I use whole milk instead of heavy cream? How much is 1 serving? We shared lunch and an afternoon at Multnomah Falls. Let the bacon cook for a minute or two to start rendering out some of its fat, then add the chopped onion, celery, and carrots. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. We loved it. I agree with you since most Americans don’t have a food scale. Ladle the soup into individual bowls. In a blender, process soup in batches until smooth. If you made the recipe, please choose a star rating, too. Thank you. I have made other pumpkin soups and was disappointed. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. I was tempted to order every item on the menu, but after much deliberation, I finally settled on a small soup, salad and sandwich. Made this with a leftover white pumpkin that we never painted for the holidays… it was still amazing! Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Thank you for your feedback, Alejandro. Notes. Hope that works for you! I used heavy cream, but will look forward to trying this again with coconut milk. Thank you! Just cut and roast them. Comes out perfect every time!!! You recommended using two or three cans of pumpkin – what size of can? Cover and cook on Low heat setting 7 to 8 hours. You are so right a blender would be way better than using the emersion but today I was just to lazy to clean the big guy. I can’t justify getting the Kindle version and missing out on all the lovely photos. - 05 Jun 2011 L. by lesleyg68. Will this recipe freeze .? Thank you for your review. 04 Recipe: Jalapeño 2 cheese pancake biscuits Appetizing. We will enjoy this again! Five stars from me. If its large or small cans. The coconut milk made it sweet enough so I didn’t use syrup and even added a pinch of red pepper flakes for more zip. I am preparing meals for a person on a puréed diet and minus the pepitas this was a welcome flavorful surprise. pumpkin soup, squash soup, fall soup, vegetable soup. Kate, This recipe is very adaptable — except definitely roast your own pumpkin, not canned. Remove the soup from heat and let it cool slightly. Thank you! Roasting the pumpkin now. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. and I ended up with a large pot of soup, way more than I think that you intended. Use two 15oz cans. Hi, we followed the recipe, then also added the curry. I made this soup with one small regular pumpkin and a small butternut squash. See our, Please let me know how it turned out for you! While I was there, I went to lunch with my baby brother and our friend Bill. I used aboit a quarter of a large kaboocha. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Didn’t want it sweet so omitted maple syrup (and clove spice — too strong) and added extra cayenne. Hi! I made this soup today and it was wonderful. While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. Make it dairy free: Use coconut milk, not heavy cream. This Creamy Pumpkin Soup is packed with pumpkin flavor, a touch of sweetness, and velvety smooth. Thank you For getting back to me, Kate. 18 soup and stew recipes to warm you up without using all your SmartPoints. It is really good!! Added more cream and didn’t thicken up. Cut pumpkin into 2-inch pieces. Hi Matt, I’m sorry you were disappointed by this recipe. I don’t know what 2 or 3 cans mean exactly. I’m always so eager for your feedback. A Pumpkin is an uncommon Vegetable that can be Farmed from Farm Plots by planting Seeds for a 11% chance of growing or using Pumpkin Seeds (Sharp Seeds). I roasted my pumpkin for 60 minutes and it still wasn’t cooked. Make it vegan: Use coconut milk and maple syrup. That should help some. Delicious! You’re welcome, Laurie! Happy holidays! It’s gently spiced, but I made sure that the pumpkin flavor shines above the rest. Make sure to season every step of the way. I used 3/4 c. full fat coconut milk. At what temperature do you roast the pumpkin seeds? Made with Jack-o-lanterns after Halloween. Did I need more pumpkin? It’s super creamy (thanks mostly to the pumpkin, with a little help from coconut milk or cream) yet plenty healthy, too. Garnish with a drizzle of maple syrup and a few scattered pumpkin seeds. Very tasty, I made the vegan version for my daughter. I followed your roasted pumpkin puree recipe to make it a few weeks back. Hi Kate, does this recipe work with frozen homemade pumpkin puree? I’m happy you loved it, Katie. Hello! I’m on a low sodium diet and I was surprised at the high sodium (824 mg) content of this recipe. This is a winner at our dinner table! I roasted the pumpkin and used the exact measurements. Made this soup this morning adding turmeric for color, and health benefits; used non-dairy Nut Pods to replace dairy cream and toasted slivered almonds to replace pepitas, (unavailable). Thanks!! Love this recipe. It will show you where you may be able to get it locally. Affiliate details ». I was surprised how much soup one pumpkin made! He’s the toughest guy I know. Third time making today! (You will not be subscribed to our email newsletter.). I’m glad you were able to find something and got creative! I replaced it with a teaspoon of Ras El Hanout. I do believe this one will freeze well. This is a fantastic and fast soup. This will be my favorite winter soup recipe! Hi, you can and it will be slightly different but can be a good substitution. You’re welcome, Nicole! I chopped pumpkin and onion into big chunks, mixed garlic and olive oil and grilled it for 25 minutes. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. The pumpkin soup came out great! If you don’t have ground cloves, don’t worry, you can leave them out. Yummy Bacon and Cheese Breakfast Cups In 15 minutes Bacon and Cheese Breakfast Cups for … By Charles Pearman December 28, 2020. Made a few changes. Slow Cooker Pinto Bean and Bacon Soup is like navy bean and bacon soup but with Pinto Beans instead. I followed it exactly except for adding a couple of slices of cooked bacon that I blended in with everything. Hi Laura, standard 15-ounce cans. So good! Feeding a Pumpkin to a Bird in a Birdcage will produce 1–2 Pumpkin Seeds, and half the time 1 regular Seeds. 34 delicious new ways to keep chicken interesting. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.
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