Roasted Pumpkin Soup Recipe

Roasted Pumpkin Sage Soup Skinnytaste

WEBOct 24, 2012 · Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. …

Rating: 5/5(4)
1. Heat the oven to 400°F.
2. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
3. When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
4. Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes.

Preview

See Also:

Show details

Roasted Pumpkin Soup without Cream Vanilla Bean Cuisine

WEBSep 23, 2022 · Heat 1 tablespoon of olive oil in a large saucepan over medium heat, and add onion. Sauté for 3-5 minutes until the onion softens and starts to brown. When …

Rating: 5/5(43)

Preview

See Also:

Show details

Easy roasted pumpkin soup without cream Go …

WEBAug 14, 2021 · Roast for 35 to 40 minutes, until you're able to insert a fork into the pumpkin without resistance. Spread 4 tablespoons of pumpkin …

1. Peel the pumpkin, remove seeds and dice. Mince the garlic. Dice the onions, carrots and capsicum.
2. Heat olive oil in a deep pot and saute onion, garlic, and bell peppers (capsicum). After about 2 minutes, add carrots and pumpkin and saute for another 5 minutes. Add water and bring it to a boil. Once the liquid starts boiling, reduce the flame to low and let simmer for 10 minutes or until the vegetables become soft.
3. Turn off the flame. Add ground cumin, salt and pepper and blend using a stick blender. Or cool the liquid and blend using a regular blender.
4. Dry roast the pumpkin seeds in a saute pan on low heat for 5 to 10 minutes until they start to change color.

Preview

See Also:

Show details

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!

Preview

See Also:

Show details