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Also, adding cream is optional, if you are diet conscious then you can use Greek yogurt. If you have an oven, firstly, fry the pumpkin, onion, and garlic in the oven at 180 ° C for 30 minutes.It helps to get the taste of roasted in the soup. Very good! This vegan pumpkin soup is perfect to have during the winter season. I always use the canned variety for convenience. This recipe calls for canned pumpkin, but you can also use steamed or baked pumpkin … (If using fresh ginger and turmeric, add … Puree the soup. Stock / Broth and Water â For a delicious pumpkin soup, do not throw away the pumpkin when you boil it! Make it vegan: Use coconut milk and maple syrup. Bonus points if you have delicate demitasse cups for serving. Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! Increase the heat and bring it to a boil. Omit the maple syrup. Canned pumpkin soup is nutritious, silky, and makes it possible to get this healthy pumpkin soup on the table, pronto. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Coconuts are high in fiber, vitamin C, vitamin E, B vitamins, iron, sodium, selenium, calcium magnesium, and phosphorus. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. It has a rich curry coconut base, veggies and creamy texture. This pumpkin coconut soup is made with coconut milk, which also has health benefits. This post may contain affiliate links. Sauté the onion oil until softened. So glad you liked it, Jordan! Paleo Pumpkin Soup: No recipe changes needed! GREAT easy recipe. If you want to add more zing, add some fresh ginger to the soup at the same time as the garlic. I topped this with fresh cilantro, some quick homemade croutons, and toasted pumpkin seeds. Just scoop out the creamy coconut part and add that to your keto pumpkin soup. When you open the can, donât pour the whole thing in. Your friends will be so impressed. If you use canned pumpkin to make the vegan pumpkin soup recipe, simply skip the roasting process and head straight to the part of the recipe where you combine the ingredients and make the soup! your pumpkin carrot soup is so creamy, thick and delicious with the greek youghurt addition, and the coconut milk, and the yummy sandwich â¦ The soup will have a slight coconut flavor that works beautifully. This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! curried pumpkin soup, pumpkin soup from canned pumpkin, vegan pumpkin soup. Instead of curry powder I used cumin, black pepper, turmeric, cloves, and for a little bit of tang, a chili lime mix! You can also freeze and reheat it anytime you are craving some The canned kind is similar to heavy cream and adds loads more flavor and delicious fat. He's one who loves bold, spicy flavors whereas that's not always my go-to. Add more curry powder or start with a spicier curry powder (I used one with medium heat). This soup uses nutmeg and cloves, along with mild curry powder, but steers clear of cinnamon and ginger in order to plant itself firmly on the savory side of that line. Coconut milk: ... Stir in the pumpkin puree, coconut milk, and broth and simmer. Make it dairy free: Use coconut milk, not heavy cream. can of coconut milk. If pumpkin pie is on the menu, doubling down with a spiced pumpkin soup to start might seem like overkill, but it’s also an opportunity to showcase the versatility of winter squash. This isn't a super hearty soup since pumpkin purée in the can isn't particularly thick, but it's sometimes nice to have a lighter soup, even in the colder months where everything else is so heavy. Filled with the flavors of pumpkin, coconut, and heat from jalapenos it's a fall soup recipe you've just gotta try. Home » Healthy » Easy Pumpkin Soup from Canned Pumpkin, Published October 29, 2017 / Updated September 4, 2018 / 18 Comments. 2. Ladle into a bowl and garnish with roasted pumpkin seeds and/or shredded coconut and enjoy. You can even use nut milk, but the soup will have a thinner consistency Learn how your comment data is processed. Quick, easy to follow, and a yummy way to use leftover canned pumpkin! See below for the best pumpkin to use and make notes for canned pureed pumpkin substitutes; Onions and garlic â secret ingredients that add extra sourness to the taste of the soup !! Itâs also pretty much guilt-free because itâs vegan, gluten-free AND low in sugar (if you donât count the natural sugars in the pumpkin). Thank you so much. Pumpkin soup with coconut milk is a comforting homemade soup. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. Coconut Milk – Buy canned whole-fat coconut milk, not the coconut beverage that comes in a box. â¦ I used canned coconut cream but if your store doesn’t carry canned coconut cream, you can use canned coconut milk. The first stage, of roasting the pumpkin flesh, is purely optional. coconut oil in place of coconut milk *1 tbsp. Cook for about 3 minutes or until soup starts to bubble. I’d probably use a little more thickener next time. Just scoop out the creamy coconut part and add that to your keto pumpkin soup. Add some freshly grated ginger for a little zing. Next add one 15oz. This recipe calls for canned pumpkin, because it’s faster and easier to work with, but keep in mind that canned pumpkin can vary pretty drastically in texture. If you prefer to use a fresh pumpkin instead of the canned variety, choose a 2-3 pound pumpkin, peel and chop it and cook covered in the chicken or veggie broth for about 5-8 minutes or until pumpkin is tender. canned pumpkin, fat free evaporated milk, salt, whole berry cranberry sauce and 9 more Ultimate Slow-Cooker Loaded Potato Soup Yummly vegetable broth, yukon gold potatoes, evaporated milk, unsalted butter and 6 more When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin … Fresh roasted sugar pumpkins are bright and sweet, and perfectly complimented by classic fall herbs and spices. Then I added: - more curry powder & maple syrup - juice of 1 lemon - salt, pepper, onion & garlic powder Yummy! Hi! The first time I made this recipe I used Thai Kitchen brand coconut milk and it was much thicker than this Goya brand, so my final soup … Make sure you grab the full fat coconut milk. It’s healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! Itâs become one of the most popular recipes on the blog too. When you're cooking soup … Then add the garlic and red curry paste, and sauté for two minutes more. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. A very flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. *Honey instead of maple syrup *Added three tilapia filets to cook in the simmering soup after the original cooking time ended and served it all over jasmine rice. Topped with sage and sriracha! Add the coconut milk and cook until hot, … It's perfect for busy weeknights! Cut your pumpkin into manageable sized segments and scoop out the stringy central part … Keto Pumpkin Soup with Coconut Milk – If you are dairy-free, or just prefer the flavor of coconut, you can make this recipe with coconut milk. In this recipe for creamy pumpkin soup, canned pumpkin purée is simmered with rosemary, caramelized onions, apple cider and a host of spices, then â¦ Coconut milk isn't just great in soup. Together with the aromatics and fresh rosemary, the spices transform canned pumpkin purée, which can be a bit watery and bland, into a sublimely silky and nuanced soup. I tested this soup 3 times with 3 different brands of pumpkin … Good start, followed advice of 3 cups broth. Required fields are marked *. The flavor will be even deeper and more complex. I followed a previous commenter's recommendation of using regular milk and adding coconut oil. You’ll have a satisfying cozy meal ready in 15 minutes! Coconut milk (the canned type): it adds creaminess and smoothness as well as a light fragrance. In this recipe for creamy pumpkin soup, canned pumpkin purée is simmered with rosemary, caramelized onions, apple cider and a host of spices, then blended and finished with a bit of cream for a soup that’s brimming with fall flavors. Taste, then season with salt and pepper, and garnish if desired. Very easy to make. *chicken stock in place of vegetable stock *whole milk plus 2 tbsp. Pumpkin Coconut milk Maple syrup Salt, black pepper, cinnamon + nutmeg Veggie stock Shallot Garlic. It was one of the earliest recipes I shared and is one I still make regularly. With coconut milk, this pumpkin soup is dairy-free. In comes this canned pumpkin soup. This is a classic pumpkin soup recipe that walks on the healthy side without sacrificing a single bit of flavor! The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. I hope you will enjoy this curried pumpkin soup from canned pumpkin! Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. This healthy roasted pumpkin soup with coconut milk is the reason for the fall season my friends. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. In fact, … This soup made with pumpkin is super easy to make and is very healthy. Coconut Milk â Buy canned whole-fat coconut milk, not the coconut beverage that comes in a box. Blend: Use an immersion or a traditional blender to puree the soup until smooth. Thereâs honestly no need to roast a whole pumpkin to make it. Coconut milk makes it extra rich and creamy! Add cooked (or canned pumpkin if using), broth, and stir well. Finely dice your onions and saute with one teaspoon chicken broth in a saucepan until onions turn … I used canned coconut cream but if your store doesnât carry canned coconut cream, you can use canned coconut milk. Haha nothing wrong with that! Canned, full-fat coconut milk is key to giving this pumpkin soup its thick and creamy consistency. If you happen to stumble upon a pie pumpkin at your farmer’s market (look for varieties like sugar or Long Island cheese, and stay away from the jack-o’-lanterns), you could consider roasting your own squash. Season soup with salt & pepper as needed. This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! In fact, itâs one of my favorite vegan soup recipes ever. This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! That thick white stuff is coconut cream. Don't skimp for light or boxed coconut milk! Blend soup using a hand or immersion blender until creamy. If you taste the soup and wish it had a little more kick, I suggest doing these things: To me, this curried pumpkin soup was plenty flavorful and nicely balanced. Add the vegetable stock and coconut milk. Add 2 tablespoons additional almond butter for more flavor. Course: Main Course. Weâve blended aromatic spices like ginger, garlic powder, cinnamon, and nutmeg to bring the essence of fall into your soup mug. Canned pumpkin and cannellini beans are the timesaving secrets. This pumpkin soup recipe is quick, nourishing, and incredibly easy to make — without skimping on flavor. Tip: soup gets even more flavorful when â¦ It is so very easy to modify this recipe â¦ As written this soup is paleo, gluten free, and dairy free. Just keep in mind that the flavor will be different, you will just be keeping the creaminess. The kale-sesame topping it also easy, requiring just 5 ingredients. Make sure you grab the full fat coconut milk. As a previous poster mentioned, adding the spices earlier. Coconut milk makes it extra silky and delicious. Oh, n just FYI—I toasted the curry in a pan first before adding the oil n onion n garlic so it would not taste so “raw”. This spicy pumpkin soup makes an excellent addition to your holiday menu. I used infinitely more curry than the recipe called for, as my husband is Caribbean. I used the coconut oil n reg milk, n honey. It adds a nutritious, colorful touch to this soup along with a little extra staying power. The creaminess of coconut and pumpkin paired with sweetly fragrant spices remind me a little of pumpkin pie, and this makes me very happy. Unsightly put the pumpkin bowl and cut off style attachments, cut pumpkin with bowl into small pieces. Keto Pumpkin Soup with Coconut Milk â If you are dairy-free, or just prefer the flavor of coconut, you can make this recipe with coconut milk. Easy and healthy vegan coconut curry pumpkin soup topped with toasted cashews and fresh chillies is a rich, satisfying and guilt-free recipe. Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut. Plus! Blend in a blender or with an immersion blender until smooth then return to the pan. Over medium-high heat, saute the onion in butter until soft. This site uses Akismet to reduce spam. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. You can use fresh pumpkin purée instead of canned if you have some on hand. Today I’m revisiting (and rephotographing) an old recipe. Coconuts are high in fiber, vitamin C, vitamin E, B vitamins, iron, sodium, selenium, calcium magnesium, and phosphorus. My mods were: 1. I do thicken it up a little bit with some flour. Dairy Free Pumpkin Soup with Coconut Milk. It keeps this pumpkin soup vegan. The key is to differentiate the two: The line that separates a savory pumpkin dish from one that tastes like the ubiquitous “pumpkin spice” can be a fine one. It adds a nutritious, colorful touch to this soup … How to Make the Best Pumpkin Soup (Don’t skip these tips!) Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Coconut milk makes it extra silky and delicious. You need 100 percent pumpkin, without any sugar or spices; coconut milk â if you canât use coconut milk, then heavy cream, Greek yogurt, and sour cream are all good substitutes. Your email address will not be published. Chop onion into 1/4 inch pieces and saute on high in a small amount of butter until very soft and … A bowl of soup may not be a staple on every Thanksgiving table, but as Americans plan for holiday gatherings that are smaller than usual, or even virtual, serving a rich, comforting soup as a first course is an easy way to make sure the meal still feels special and celebratory.