Pumpkin Soup Recipes Using Canned

Healthy and Easy Pumpkin Soup The Seasoned Mom

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)
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!

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Slow Cooker Pumpkin Soup with Canned Pumpkin

WEBSep 13, 2016 · Add the onion, garlic, pumpkin puree, tomato sauce, maple syrup, stock, cinnamon, and salt to a 6-quart slow cooker, stirring to …

1. Add the onion, garlic, pumpkin puree, tomato sauce, honey, (if using), stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine.
2. Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender.
3. Uncover and add the coconut milk. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
4. Add the rosemary and sage, stirring to combine. Taste and add additional salt and pepper to taste.

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