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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Thai Coconut Pumpkin Soup
Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think - classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It's so good!
Recipe ⬇️⬇️⬇️ OR PRINT:
THAI COCONUT PUMPKIN SOUP
2 tbsp vegetable oil (or other oil)
1 brown onion, diced
2 garlic cloves, finely minced
3 tbsp Thai red curry paste, Maesri recommended
1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2 chunks (~1.3 kg/2.6 lb)
2 1/2 cups vegetable stock, salt reduced (or chicken stock)
400ml/ 14 oz (1 can) coconut milk, full fat, best quality
1 tbsp fish sauce (sub light or regular soy sauce)
Garnishes (semi-optional): Coriander/cilantro, sliced red chilli, crispy Asian shallots
1. Heat oil in large pot over medium high. Cook onion and garlic for 2 min, then add the curry paste and cook for 2 minutes. Add pumpkin, stir for 2 minutes.
2. Set aside ¼ cup of coconut milk for drizzling. Put the rest of the coconut milk, stock and fish sauce in the pot, bring to simmer. Cook 8 minutes or until pumpkin is soft then blitz.
3. Ladle into bowls, swirl with coconut milk, top with garnishes! I dunked with store bought Malaysian roti (cook from frozen, SO GOOD!)
Butternut Squash Soup | Bake-and-Blend for an Easy Soup
Get the Recipe:
⭐️ Making roasted butternut squash soup at home is easy, and the result is much better than the ultra-processed store-bought version.
With our bake and blend technique, you can make this recipe with minimal effort and maximum flavor. First, bake the butternut squash with carrot, garlic, onion, and sage until tender and caramelized.
Roasting at high temperatures makes the veggies super tasty and aromatic without you having to cook them on the stovetop.
⭐️ Ingredients
2½ pounds butternut squash peeled, seeded, and diced
½ pound carrots diced
1½ tablespoons extra virgin olive oil
1 onion chopped
2 cloves garlic crushed, with the peel on
5 sprigs thyme only the leaves, no stem
5 leaves sage
2 - 3 cups vegetable stock
1 teaspoon ginger peeled and grated
½ teaspoon salt or more to taste
¼ teaspoon black pepper
⭐️ Bake at 410°F or 210°C for 30 minutes until tender.
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to Make The Best Butternut Squash Soup | The Stay At Home Chef
Butternut Squash Soup is a creamy bowl of comfort food goodness! It's easy to make, full of healthy vegetables, and ready in under 30 minutes.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
More Amazing Dinner Ideas:
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✅Ingredients
• 3 tablespoons salted butter
• 1 yellow onion, peeled and diced
• 1 butternut squash, peeled, seeded and cubed
• 4 medium carrots, peeled and diced
• 3 stalks celery ribs
• 1 apple, peeled, cored, and cubed
• 4 cups vegetable broth
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 cup heavy cream
✅Instructions
00:35 - How to cut butternut squash for butternut squash soup
1️⃣ 00:12 - Melt the butter in a large pot over medium-high heat. Add in onion and saute for 5 minutes, until onions are soft and translucent.
2️⃣ 00:59 - Add in butternut squash, carrots, celery, apple, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.
3️⃣ 01:45 - Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender.
4️⃣ 01:57 - Puree using an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot.
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Janice De Belen's Cream Of Kalabasa Soup | Episode 2
Cream Of Kalabasa Soup
Ingredients:
-Kalabasa (Squash), cubed
-Carrots, cubed
-Bacon
-White onion, diced
-Garlic Salt (or plain salt) and Black Pepper to taste
-Some Spice Mix (This is a mixture of your favorite spices. May include Thyme, Rosemary, Mustard Seed, Granulated Garlic, etc.)
-Chicken powder or Chicken cube
-Water (or chicken stock, if available)
-Pastis (French liquor), optional (you can buy this in wine stores or at Santi’s Delicatessen)
-Cream
Sauté bacon to render the fat (add a little water).
Once bacon is crispy, set aside.
Boil cubed kalabasa and carrots until fork tender.
Sauté onions in bacon fat (add a little butter if you want).
Add boiled kalabasa and carrots.
Season with garlic salt and pepper.
Add Chicken powder or Chicken cube.
Add a little Pastis Liquor (one capful).
Add a little water (or chicken stock).
Boil until Kalabasa and Carrots are soft.
Blend in a blender.
Put in bowls.
Swirl some cream on top.
Sprinkle some bacon on top and serve.
Enjoy!
PREVIOUSLY:
Tomato Garlic Sauce:
Cream Of Kalabasa Soup:
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Roasted Pumpkin Soup Recipe
Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make. It's perfect for lunches and freezes well!
I've roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It's low calorie and and an easy healthy recipe.
If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!
A printable recipe will be linked on my website here
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Chef Knife
Roasting Dish
Fry Pan
Blender
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RECIPE
1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock
Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don't want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.
Serves 4
Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg
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