Shortcut Pumpkin Soup Recipe By Tasty Recipes

PUMPKIN GINGER SOUP RECIPE BY TASTY

Steps:

• In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10-15 minutes, until the onions are translucent and softened.
• Add the garlic, ginger, and jalapeño. Sauté for 3-5 minutes, until fragrant and softened.
• Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15-20 minutes, until all of the vegetables are completely broken down.
• While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
• Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
• Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
• Enjoy!

PUMPKIN CURRY SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes.
• Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
• Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes.
• Uncover the soup and blend with an immersion blender until smooth.
• Ladle the soup into bread bowls and serve.
• Enjoy!

THAI-INSPIRED PUMPKIN SOUP RECIPE BY TASTY

Steps:

• Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
• Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
• Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
• Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
• Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
• Bring to a boil and then leave on a low; simmer for another 10 minutes.
• Remove lemongrass stalks.
• Blend in batches (or use a hand held immersion blender) till smooth.
• Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
• Serve.