I always use the canned variety for convenience. Dairy Free Pumpkin Soup with Coconut Milk. Make it dairy free: Use coconut milk, not heavy cream. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. your pumpkin carrot soup is so creamy, thick and delicious with the greek youghurt addition, and the coconut milk, and the yummy sandwich … The kale-sesame topping it also easy, requiring just 5 ingredients. Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Whole30 Pumpkin Soup. Make sure you grab the full fat coconut milk. I’ve been liking Aroy-D coconut milk … Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Best part is that it gets ready in 30 minutes. Blend in a blender or with an immersion blender until smooth then return to the pan. Make it vegan: Use coconut milk and maple syrup. Unsightly put the pumpkin bowl and cut off style attachments, cut pumpkin with bowl into small pieces. Canned pumpkin and cannellini beans are the timesaving secrets. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. It keeps this pumpkin soup vegan. That thick white stuff is coconut cream. Flavored with pumpkin and coconut milk, this super fast soup is ready in 15 minutes. Reply. Coconut Milk – Buy canned whole-fat coconut milk, not the coconut beverage that comes in a box. Step 4 – Add the already cooked pumpkin, chicken broth, and coconut milk and add the lid, cook for 5 minutes under pressure, then NPR for 10 minutes. You can also freeze and reheat it anytime you are craving some You can even use nut milk, but the soup will have a thinner consistency Stir to combine. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. (Psst — if you want a vegan option, sub butter for coconut … This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! 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. 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. Coconut milk (the canned type): it adds creaminess and smoothness as well as a light fragrance. Coconut Milk – Buy canned whole-fat coconut milk, not the coconut beverage that comes in a box. Coconut milk makes it extra rich and creamy! (Psst — if you want a vegan option, sub butter for coconut oil and skip the prosciutto). Please see my affiliate disclosure for more details. The creaminess of coconut and pumpkin paired with sweetly fragrant spices remind me a little of pumpkin pie, and this makes me very happy. It was one of the earliest recipes I shared and is one I still make regularly. Just scoop out the creamy coconut part and add that to your keto pumpkin soup. Used curry paste instead of powder and had no onion on hand, so added onion powder. 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. 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. Your email address will not be published. This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! I'm Natasha. Thinking about it, this would be a great starter soup for a Thanksgiving table or even Christmas; personally I am happy to eat it all year round, using butternut squash – a seamless replacement for pumpkin. 20/08/2012 at 7:37 am. Thank you so much. From the canned pumpkin … Stir the coconut milk and pumpkin together until they’re well mixed. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Puree the soup. coconut oil in place of coconut milk *1 tbsp. And just a note that this recipe may be made vegan: Substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. I tested this soup 3 times with 3 different brands of pumpkin … I usually roast veggies when I make soup out of them, but sometimes you just want to skip all that. Very easy to make. https://www.yummly.com/recipes/spiced-pumpkin-soup-with-coconut-milk Caramelized onions, apple cider and a touch of curry powder make this simple soup worthy of the Thanksgiving table. I wonder how long they’ll last this year :) This recipe is ever so easy and like so many of my recipes, it doesn’t require much effort. I garnished with dollop of sour cream, garlic Texas toast style croutons, pumpkin seeds, bacon bits, and French’s fried onions. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. 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. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Add more curry powder or start with a spicier curry powder (I used one with medium heat). With coconut milk, this pumpkin soup is dairy-free. Stock / Broth and Water – For a delicious pumpkin soup, do not throw away the pumpkin when you boil it! This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! Making vegan pumpkin soup using canned pumpkin is a fabulous weeknight dinner shortcut. Stir in the pumpkin purée, vegetable broth, and curry powder. I had a bit of a debate with my husband over this pumpkin coconut soup. Add lime, season, & garnish: Stir in your lime juice. elisabeth@foodandthrift. The canned kind is similar to heavy cream and adds loads more flavor and delicious fat. Then I added: - more curry powder & maple syrup - juice of 1 lemon - salt, pepper, onion & garlic powder Yummy! Over medium-high heat, saute the onion in butter until soft. When you open the can, don’t pour the whole thing in. Topped with sage and sriracha! Stir in cilantro to complement the sweet heat of your coconut pumpkin soup. I’m starting with a favourite, my Thai Pumpkin Soup with Coconut Milk Recipe. Omit the maple syrup. Ladle into a bowl and garnish with roasted pumpkin seeds and/or shredded coconut and enjoy. Just scoop out the creamy coconut part and add that to your keto pumpkin soup. The soup will have a slight coconut flavor that works beautifully. Don't skimp for light or boxed coconut milk! Coconut milk isn't just great in soup. Add 2 tablespoons additional almond butter for more flavor. In fact, … You may also like my pumpkin and lentil soup recipe or my pumpkin and cauliflower soup. Good but nothing special about it pretty bland actually), had to put 4 tablespoons of flour mixed with the soup to get it to thicken. I used canned coconut cream but if your store doesn’t carry canned coconut cream, you can use canned coconut milk. Cook onion, stirring often, until softened but not browned, 7–9 minutes. In comes this canned pumpkin soup. Simply… Sauté the garlic, onion and red curry paste. curried pumpkin soup, pumpkin soup from canned pumpkin, vegan pumpkin soup. 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. I definitely eyeballed how much to add. I followed a previous commenter's recommendation of using regular milk and adding coconut oil. Then add the garlic and red curry paste, and sauté for two minutes more. Add the vegetable stock and coconut milk. Remove from heat and add in the remaining ingredients. Coconut milk makes it extra silky and delicious. Today I’m revisiting (and rephotographing) an old recipe. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. It was yummy! Prepare the pumpkin cream soup with coconut as follows: Halve the Hokkaido pumpkin with a knife, scrape out the seeds with a spoon and remove. can pumpkin purée, NOT canned pumpkin pie filling. Try it as a base in your smoothies, too! Notes. You can find canned coconut milk at all Asian grocery stores, and at quite many Western grocery stores these days. Try some crusty bread (mmm sourdough), garlic toast, or croutons. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. Increase the heat and bring it to a boil. When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin … Add the coconut milk and cook until hot, … Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. Pumpkin Coconut milk Maple syrup Salt, black pepper, cinnamon + nutmeg Veggie stock Shallot Garlic. 2. Or, you have cans of pumpkin purée in your pantry that need using up and just want something fast. You can find canned coconut milk at all Asian grocery stores, and at quite many Western grocery stores these days. Easy and healthy vegan coconut curry pumpkin soup topped with toasted cashews and fresh chillies is a rich, satisfying and guilt-free recipe. Coconut milk makes it extra silky and delicious. Thank you for the pumpkin soup recipe. I used canned coconut cream but if your store doesn’t carry canned coconut cream, you can use canned coconut milk. When you open the can, don’t pour the whole thing in. This soup made with pumpkin is super easy to make and is very healthy. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. How To Make Pumpkin Soup: Guys, this one’s so easy! If you want to use canned pumpkin… 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 Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. 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. This post may contain affiliate links. Quick, easy to follow, and a yummy way to use leftover canned pumpkin! It is so very easy to modify this recipe … It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. 2. It has a rich curry coconut base, veggies and creamy texture. The homemade croutons sound so yummy! 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. I hope you will enjoy this curried pumpkin soup from canned pumpkin! Add garlic and cook until fragrant, about 30 seconds. 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. It’s also pretty much guilt-free because it’s vegan, gluten-free AND low in sugar (if you don’t count the natural sugars in the pumpkin). On a large baking sheet, toss pumpkin and sweet potato with 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon McCormick black pepper. As a previous poster mentioned, adding the spices earlier. *chicken stock in place of vegetable stock *whole milk plus 2 tbsp. Filled with the flavors of pumpkin, coconut, and heat from jalapenos it's a fall soup recipe you've just gotta try. curry powder *1 1/2 diced red bell peppers in place of 1/2 onion, plus 2 tsp onion flakes once soup is simmering and 1tsp fresh diced green onion on each serving. Blend: Use an immersion or a traditional blender to puree the soup until smooth. (If using fresh ginger and turmeric, add … Plus! Paleo Pumpkin Soup: No recipe changes needed! 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. Cut your pumpkin into manageable sized segments and scoop out the stringy central part … Using an immersion hand blender to puree the pressure cooker pumpkin soup, serve with a drizzle of coconut milk and toasted pumpkin … This is a perfect pumpkin soup to make for Thanksgiving and Halloween. Quick, delicious, and a meal with a side salad. Don't be afraid to season. It was plenty thick (like a stew consistency) that way n had a great pumpkin flavor to it. Cut corn kernels off the cob; add to the pot with coconut milk. Hold down the lid of the blender firmly … That soup looks SO creamy. See below for the best pumpkin to use and make notes for canned pureed pumpkin substitutes; Onions and garlic – secret ingredients that add extra sourness to the taste of the soup !! This vegan pumpkin soup is perfect to have during the winter season. That thick white stuff is coconut cream. How To Make Pumpkin Soup Without Coconut Milk. Required fields are marked *. Cook for about 3 minutes or until soup starts to bubble. Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut. As written this soup is paleo, gluten free, and dairy free. You can use fresh pumpkin purée instead of canned if you have some on hand. Coconut milk (the canned type): it adds creaminess and smoothness as well as a light fragrance. *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. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Not sure if I'm the only non-vegan here but I hope this gives others ideas for playing with recipes and making them their own. My husband devoured it. 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. Coconuts are high in fiber, vitamin C, vitamin E, B vitamins, iron, sodium, selenium, calcium magnesium, and phosphorus. Good start, followed advice of 3 cups broth. Turned out fabulous! I usually roast veggies when I make soup out of them, but sometimes you just want to skip all that. I swapped a bunch of ingredients to fit what I had on hand, make it non vegan, and add a bit more flavor. This recipe calls for canned pumpkin, but you can also use steamed or baked pumpkin … Tip: soup gets even more flavorful when … Stir in cilantro to complement the sweet heat of your coconut pumpkin soup. The first stage, of roasting the pumpkin flesh, is purely optional. Coconut Milk or Milk: – If you do not want to use coconut milk, then you can use milk here.
2020 pumpkin soup with canned pumpkin and coconut milk