Sugar Pumpkin Soup Recipe

Low Carb Creamy Pumpkin Soup THE SUGAR FREE …

WEBOct 16, 2019 · Use a soup pot , stock pot, or Dutch oven for this recipe. Heat the oil on medium heat and stir in the onion and garlic. Saute this …

1. In a stock pot or similar sized pot, heat the oil on medium heat and stir in the onion and garlic. Saute this until soft.
2. Add the pumpkin puree and the broth to the pot and any desired seasonings. Bring this to a boil and then lower the heat to simmer for an additional 25-30 minutes without a lid.
3. For this next step we will need to blend the ingredients together. You can use an immersion blender to do so. Please be careful as the soup can be hot. Also, this works best if you divide up the soup to complete this step.
4. Transfer the soup back to the pot and simmer for another 20 minutes. Stir in the cream and season as needed if needed. Simmer for another five minutes. Do not allow your soup to boil. Serve immediately

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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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Healthy Pumpkin Soup iFoodReal.com

WEBSep 14, 2022 · Add pumpkin pie spice and cook for another 30 seconds, stirring frequently. Add broth, pumpkin puree, coconut milk, salt and …

1. Preheat medium size pot on low-medium heat and swirl oil to coat. Add onions and garlic, cover and cook until translucent, stirring occasionally. Add pumpkin pie spice and cook for another 30 seconds, stirring frequently.
2. Add broth, pumpkin puree, coconut milk, salt and pepper. Bring to a boil, cover and cook on low heat for 15-20 minutes.
3. Turn off the heat and using an immersion blender, blend until smooth and creamy.
4. Serve hot topped with roasted pumpkin seeds if you like.

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