Ingredients 2 pounds pumpkin, skin and seeds removed or 32 ounces of canned pumpkin 1 big onion, sliced 5 cloves of garlic 2 tablespoons + 1 extra virgin olive oil 2 cups vegetable broth.

Pumpkin soup recipe oat milk. Onion, ground nutmeg, milk, pumpkin, pepper, lukewarm water, ginger and 3 more. Pumpkin soup turkish style cooking. If you don’t have a milk frother, i recommend adding them.

Heat oil in a pan and fry all vegetables until golden. Step 1 in a heavy soup pot or dutch oven over medium heat, heat oil. Scoop out the pulp and.

Froth or blend the oat milk, pumpkin puree, and pumpkin spice. The coconut milk adds a thick, smooth texture and the warming. Add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir until onions are coated and spices are fragrant.

Using a stick blender, blend until smooth. To do this, first preheat the oven to 400 degrees fahrenheit. Add the chopped pumpkin and sweet potato to a large baking tray and drizzle with 1 tbsp sesame oil.

Add the pumpkin puree, freshly grated ginger, turmeric and vegetable broth to the pot and combine. Pick out the bay leaf and blend the soup until smooth using a stick blender. Bring to a simmer over medium heat until vegetables are tender.

Add a pinch of cumin for a flavour twist. Add onion and garlic and cook until golden. Wash pumpkin, peeled and cut into pieces.