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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BUTTERNUT SQUASH SOUP| CREAMY| EASY| HEALTHY
Maybe this could be the best Butternut Squash soup you'll ever have.
Go ahead, try it and let me know on my comments below.
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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!)
Amazing Butternut Squash Soup Recipe
Easy to make with a few simple ingredients, this Butternut Squash Soup recipe is the only one you’ll need. This nourishing soup is my go-to fall comfort food, and it’s super creamy and rich without relying on heavy cream. It’s a delicious soup recipe that everyone will love. We are officially in soup season and this easy homemade butternut squash soup is just about perfect with a slice od crusty bread for dipping. You can swirl in some cream or coconut milk for added richness or add all you favorite spices for a personal touch.
RECIPE:
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Rich and Creamy Butternut Squash Soup
⭐️ Get Recipe:
This butternut squash soup represents the perfect fall dish, combining the rich, sweet, and earthy flavor of butternut squash with its elegant color and creamy texture.
⭐️ INGREDIENTS
2½ pounds butternut squash peeled, seeded, and cut into large chunks
½ pound carrots cut into chunks
1 large onion chopped
2 cloves garlic crushed
5 sprigs thyme only the leaves, no stem
5 leaves sage
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 twists black pepper
2 - 3 cups vegetable stock
1 teaspoon ginger peeled and grated
BAKE veggies at 400°F or 200°C for 30 minutes.
❤️ Nico & Louise
Theplantbasedschool.com
Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe
Learn how to make Roasted Butternut Squash Soup! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Butternut Soup recipe!