1 16-oz. can
Roasted Pumpkin (Pongkin) Soup.
This roasted pumpkin soup is a warm, delicious and comforting vegan recipe that you can prepare using simple ingredients. Jazz it up with a coconut cream garnish to give it that gourmet restaurant appeal!
#vegan #pumpkin #soup
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Two Cheese Creamy Pumpkin Soup Italian Style
The most amazing pumpkin soup you will ever taste! This soup has been taken to a whole new level. It’s made using mascarpone cream and Parmesan cheese with crusty melted cheesy herb croutons. From the first mouthful, your taste buds will go WOW!
It’s super creamy as it’s blitz smooth with Parmesan cheese and mascarpone crème. I’m afraid to say that this soup may even beat grandma’s secret recipe. It’s also quite easy to make, just buy the best ingredients and it will be amazing. Enjoy Italian style Two Cheese pumpkin soup today!
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Homemade Restaurant Quality Butternut Squash Soup
This Butternut squash soup is a really hard one to beat on a cold winter's day. The brown butter in combination with the roasted squash and rosemary salt is a match made in heaven.
Butternut squash soup recipe
4 lbs butternut squash
1 large yellow onion sliced
3 shallots sliced
1 leek sliced
7 medium bunched carrots chopped
5-7 cloves of smashed garlic
4 tbsp avocado oil (any neutral oil is fine)
10 cups of veggie stock
1 1/2 tsp rosemary salt
1/2 tsp fresh ground black pepper
1 stick of unsalted and browned butter
1 cup heavy cream warmed up
Soup Garnishes Galore
Rosemary salt Crostini
1/3 French bread loaf
1/4 cup olive oil
1 teaspoon rosemary salt
Bacon bits
1/2 lbs bacon frozen and cut into cubes
2 tbsp fresh cut chives
1 tbsp per serving whipped creme fraiche
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BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup
Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don't have to peel and cut the butternut squash).
My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It's naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.
This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It's delicious for Thanksgiving and other holidays. Enjoy!
For more #healthyrecipes and Thanksgiving recipes head to my website: downshiftology.com
FULL RECIPE: Roasted Butternut Squash Soup:
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The Easiest Pumpkin Soup Ever! | #shorts
It's pumpkin season! I'll show you the easiest method ever for making pumpkin soup. Easy prep, easy clean-up and totally low-maintenence cooking. It's also the best way to get the most flavor from your ingredients. If you like this video, please subscribe, like and comment!
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RECIPE
Ingredients:
- 1 Hokkaido pumpkin or butternut squash
- 1 large or 2 small onions
- 1 head of garlic
- 4 cups/1L chicken or vegetable stock, or water
- Olive oil
- Salt
- Pepper
- Cinnamon & nutmeg
- Juice of 1-2 lemons
Optional but recommended ingredients:
- 1/200g cup heavy cream
- 4 tbsp (1/2 stick)/55g butter
- Crème fraîche
- Pumpkin oil other flavorful oil such as hazelnut or almond
Process:
1. Preheat oven to 190˚C/375˚F.
2. Cut pumpkin or squash in half. Scoop out seeds. Reserve seeds for roasting if desired.
Halve onion(s) and garlic.
3. Add quash, onions and garlic to baking tray and coat with olive oil on all sides. Season with salt, pepper, cinnamon and nutmeg.
4. Bake 45-55 minutes until golden brown and pumpkin/squash is soft enough for a knife to go through without any resistance.
5. If using orange Hokkaido pumpkin, dump everything including skin into a large pot. If using butternut squash or green Hokkaido pumpkin, scoop out flesh from skin. Squeeze out flesh of onions and garlic into pot.
6. Add stock or water. Use an immersion blender to puree mixture until smooth.
7. Warm up soup and finish seasoning with heavy cream, butter if using and juice of 1 lemon. Taste and re-season with salt, pepper and more lemon juice as needed.
8. When serving, finish off with garnishes of choice such as crème fraîche, pumpkin oil, chives, chervil, parsley and/or pumpkin seeds.
9. Enjoy!
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CREAMY & DELICIOUS PUMPKIN BISQUE- YOU WON'T BELIEVE ONLY 4 INGREDIENTS!
My favorite time of year is here--autumn with plenty of pumpkin and spice! Executive Chef Gus from Jack O' Neill restaurant shares his masterful recipe for pumpkin soup with only 4 ingredients! The soup is mildy sweet, creamy, and most importantly, retains that beautiful pumpkin flavor in every bite. Try this for lunch with some crusty bread!
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PUMPKIN SOUP RECIPE
Harvest Pumpkin Bisque
3-5 pound pumpkin
2 medium yellow onions
¼ cup extra virgin olive oil
¼ pound unsalted butter
sea salt and cracked black pepper to taste
Method
Begin by splitting the pumpkin into 4 pieces (cut around the stem). Remove the seeds, save for later. Lay the pumpkin wedges skin side down on a roasting rack. Season with olive oil, salt, and cracked pepper. Put pumpkin wedges in a 350-degree oven until they are cooked through roughly 20-30min. While the pumpkin is cooking, peel your onions and using the radial cut method slice the onions. Using a heavy bottom pot, add remaining olive oil and onions to the pot. Cook the onions on low-med heat until they’re sweated through. Once the pumpkin is cooked remove from oven set aside and let cool 10-15min, while warm use a large a spoon to scrap meat from skin, discard the skins and add the pumpkin to the onions cover the ingredients with water and simmer for 10-15 min. Begin blending by adding ¼ of the mixture at a time. Once the mixture is in, begin to blend on low setting (MAKE SURE THE LID IS ON). While its blending add a ¼ stick of butter. Season with salt and cracked pepper to taste. It is important to season as go. Pour and serve garnish with fresh pomegranate seeds, chopped apple, your favorite herb, or a simple dash of your favorite olive oil.