Creamy Roasted Pumpkin Soup Recipe

Listing Results Creamy Roasted Pumpkin Soup Recipe

DirectionsStep1Spray a soup pot set over medium heat with non-stick cooking spray.Step2Add the garlic, chili powder and cumin, and stir until the spices are fragrant, about 1 minute.Step3Add broth to the pot and bring it to a simmer.Step4Add the pumpkin and stir until it is well blended.Step5Add the black beans, corn and salsa and bring mixture to a boil.Step6Lower the heat and simmer gently for 10 minutes.Step7Top with a sprinkle of cheese and a little fat free sour cream on top, if desiredIngredientsIngredientsadd Non-Stick Cooking Spray1 tablespoonGarlic (minced)1 tablespoonChili Powder½ teaspoonCumin4 cupsFat-Free Broth (chicken or vegetable)15 ouncesPumpkin Puree15 ouncesBlack Beans (drained and rinsed)1 cupCorn¾ cupSalsaadd Fat-Free Cheese And Reduced-Fat (or optional toppings such as shredded reduced-fat, or fat free sour cream)See moreNutritionalNutritional163 CaloriesFrom simple-nourished-living.comRecipeDirectionsIngredientsNutritionalExplore furtherEasy Pumpkin Soup (80 calories, vegan) yumsomeyumsome.comSimple Pumpkin Soup Minimalist Baker Recipesminimalistbaker.comWw 2 Points Weight Watchers Friendly Pumpkin Soupfood.comPumpkin soup - Mayo Clinicmayoclinic.orgCreamy Pumpkin Soup Recipe (30 Minutes!) Wholesome …wholesomeyum.comRecommended to you based on what's popular • Feedback

  • RecipesTop ratedQuickLow calLow carb

    Creamy Roasted Pumpkin Soup

    Preview

    See Also:

    Show details

  • WEBMar 11, 2024 · To make the soup: In a Dutch oven or similar large, heavy-bottomed pot, melt the butter and the remaining tablespoon oil over …

    Ratings: 7
    Calories: 334 per serving
    Category: Soup

    Preview

    See Also:

    Show details

    WEBAug 14, 2022 · Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper. Peel and cut the pumpkin into 2-inch …

    Rating: 4.9/5(15)
    Total Time: 55 mins
    Category: Side Dish, Soup
    Calories: 184 per serving
    1. Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper.
    2. Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.
    3. Season with salt and pepper, and lightly spray with avocado oil to coat, then spread into a single layer.
    4. Place the tray on the middle rack of the oven, and roast until pumpkin is fork-tender, about 30 minutes.

    Preview

    See Also:

    Show details

    WEBNov 25, 2014 · Instructions. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully …

    Rating: 4.7/5(311)
    Calories: 309 per serving
    Category: Soup
    1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).
    2. Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
    3. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
    4. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.

    Preview

    See Also:

    Show details

    WEBSep 13, 2018 · Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, …

    Rating: 5/5(6)
    Total Time: 55 mins
    Category: Main Course
    Calories: 105 per serving
    1. Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, stirring.
    2. Add cauliflower, broth, and pumpkin. Turn heat to high, bring to a boil; cover. Reduce heat to low and simmer (covered) for about 20-30 minutes or until cauliflower is tender.
    3. Stir in maple syrup, salt and coconut milk.
    4. Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, just transfer the soup to a large blender and puree until smooth. Be careful with the hot soup!

    Preview

    See Also:

    Show details

    WEBSep 29, 2020 · Step by step. One: Add a little oil to a pan and then add the pumpkin, garlic and onion. Gently cook for 5 minutes, stirring every minute. Two: Add the rest of the ingredients and simmer for 10 minutes until the …

    Preview

    See Also: Healthy Recipes, Soup RecipesShow details

    WEBSep 24, 2021 · Add the garlic and saute for 1-2 minutes, until fragrant. Add the chicken broth, coconut milk, pumpkin, nutmeg, sea salt, and black pepper. Use an immersion blender to puree the soup, until smooth and …

    Preview

    See Also: Soup RecipesShow details

    WEBInstructions. In a pot heat the olive oil over medium heat. Add the onion and cook for 3-5 minutes or until softened and translucent. Add the garlic and ginger and cook for 30 seconds. Add the sweet potato and pumpkin

    Preview

    See Also: Soup RecipesShow details

    WEBJan 21, 2020 · Preheat oven to 350F/180C. In a baking tray arrange the pumpkin, onions, garlic, cashews and almonds. Drizzle all over with oil and honey evenly. Season with salt and pepper and sprinkle rosemary on …

    Preview

    See Also: Soup RecipesShow details

    WEBSep 28, 2017 · Preheat oven to 200c/400g. Cut pumpkins in half, remove seeds, then slice pumpkin, season with paprika, salt and pepper, place on a baking tray lined with parchment paper and spray with spray oil. Roast

    Preview

    See Also: Soup RecipesShow details

    WEBInstructions. Heat a greased Dutch oven over medium high heat. Add in the finely chopped onions and cook until slightly browned, stirring occasionally, about 3-5 minutes. Add in …

    Preview

    See Also: Healthy Recipes, Soup RecipesShow details

    WEBOct 23, 2020 · Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. Add the garlic and ginger and roast for 1 minute longer while stirring. Peel the sweet potato …

    Preview

    See Also: Soup Recipes, Vegan RecipesShow details

    WEBOct 5, 2022 · Method. Preheat the oven to 180ºC (355ºF) fan-bake function. Line a roasting tray with parchment/baking paper. Cut the peel off the pumpkin/squash and remove the …

    Preview

    See Also: Soup RecipesShow details

    WEBInstructions. Preheat the oven to 425 degrees Fahrenheit. Quarter and seed pumpkin. Brush with olive oil and place on a parchment lined baking sheet and roast for 35-40 minutes. Melt the butter in a large pot over medium …

    Preview

    See Also: Soup RecipesShow details

    WEBInstructions. 1 In a large heavy-based pan, place pumpkin, stock powder and boiling water. Cover and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until softened. 2 Meanwhile, heat olive oil in a …

    Preview

    See Also: Food Recipes, Healthy RecipesShow details

    WEBCook for 20 minutes, or until the pumpkin is soft. Blend until smooth. Add the oil and the pepper, and then blend again for a few seconds, to make sure the oil doesn't separate. Serve immediately, or keep in the ‘fridge …

    Preview

    See Also: Soup Recipes, Vegan RecipesShow details

    WEBApr 13, 2020 · How to make pumpkin soup from scratch. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot; Boil rapidly for 15 minutes until pumpkin is very tender; Use a stick blender or transfer to …

    Preview

    See Also: Soup RecipesShow details

    Most Popular Search