How To make Pumpkin and Tomato Bisque
3 T Butter OR
1 ea Large onion, chopped
28 oz Can Whole tomatoes w/ juices
4 c Freshly made pumpkin OR
4 c Canned pumpkin puree
1 x Red Pepper Puree garnish OPT
3 T Mild vegetable oil (corn)
3 c Chicken stock (3-4 cups)
1 T Maple syrup or honey
4 c Fresh butternut puree OR
1 x Salt to taste
1. In a 10-inch skillet, melt the butter or heat oil over medium-low heat.
Add the onion and saute slowly, stirring often, until limp but not brown, 6-7
minutes. Stir in 3 cups stock and let simmer, partially covered, about 15 minutes. 2. Pour the tomatoes with their juice into a food processor. Add the maple
syrup or honey, and puree. Add the pumpkin, and buzz again. Strain the stock, and add the strained-out onions to the processor. Buzz again, and, if an extra smooth soup is desired, put through a power strainer. 3. Add the tomato-pumpkin puree to the stock. Season with the salt. Reheat,
and serve very hot, garnished with red pepper puree if desired. Serves 8-10
How To make Pumpkin and Tomato Bisque's Videos
Healthy Dinner Soup Recipe | Carrot Tomato Pumpkin Detox Soup | Fasting / Upvas Recipe | Hindi
Today’s Healthy lite Detox Soup is a delectable creamy soup made with tomatoes, carrots and pumpkin without the addition of cream. This healthy soup is light and really easy to prepare, therefore you can make it for your dinner. It’s also suitable for those fasting during Navratri. All the ingredients are rich in antioxidants Vit c and other essential nutrients making it a perfect food to boost your immunity.
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Tomato Pumpkin Soup for Quick Weight Loss- Lose 5 Kgs in 10 Days| Fat Burning Soup -Sumana's Kitchen
Hi Friends today I am here with Tomato Pumpkin Soup for Quick Weight Loss- Lose 5 Kgs in 10 Days.
Perhaps one of the healthy, easy and most popular soup recipes prepared within minutes by boiling pumpkins & tomatoes. It is perfect staple food for the upcoming winter season. Recipe is pretty simple and ingredients are few. All it takes is just 10 minutes.
For best weight loss results drink 1 cup of this soup 3 times a day as complete food, when coupled with regular mild exercise weigh loss will be faster.
Do try out this simple Soup Recipe at your home and let me know. Don't forget to like & comment and share with your family & friends.
Thank you...Happy cooking...
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Special Soups For Winter | INCRadio Mediterranean | February 10, 2024
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Pumpkin Soup | पम्पकिन सूप | Ghar Ka Dabba | Sanjeev Kapoor Khazana
A soup bowl filled with the goodness of pumpkin and leeks is all you need to comfort yourself on a chaotic day!
PUMPKIN SOUP
Ingredients
300 grams red pumpkin, peeled and cut into 1 inch chunks
1 tbsp olive oil
1 tsp chopped garlic
2 tbsps sliced leaks
1 medium onion, cut into 1 inch dices
1 sprig of fresh rosemary
Salt to taste
2½ cups vegetable stock
Crushed black peppercorns to taste
¼ tsp smoked paprika powder
Toasted pumpkin seeds for garnish
Bread sticks to serve
Method
1. Heat oil in a non-stick deep pan, add chopped garlic, leaks and sauté for a few seconds.
2. Add onion and sauté till translucent. Add pumpkin and mix well. Separate the leaves of rosemary and add into the pan. Mix well.
3. Add salt and mix well. Add 2 cups vegetable stock and mix well. Let the mixture come to a boil. Reduce the heat, cover and cook for 10-12 minutes or till the pumpkin is tender. Switch the heat off.
4. Blend the pumpkin mixture till smooth. Strain the soup into another pan and place it back on heat.
5. Add remaining stock to adjust the consistency. Mix well.
6. Add crushed black peppercorns and smoked paprika powder. Mix and allow to come to a gentle boil. Switch the heat off.
7. Transfer the soup into a bowl and garnish with toasted pumpkin seeds, crushed black peppercorns and serve hot with bread sticks or pack it in a thermos.
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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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