Pumpkin, pumpkin seeds, lime, onion, curry powder, vegetable broth and 6 more spicy pumpkin soup mary lee kitchen paprika, kosher salt, onion, hot pepper, olive oil, black pepper and 10 more

Pumpkin soup recipe easy without cream. Rinse bell pepper and peel the onion. Instructions roughly chop the pumpkin (after cutting the thick skin and removing the guts) into thick chunks. Add pumpkin puree, vegetable broth, coconut milk, thyme, salt.

200 g onion, 6 cloves garlic, 2 tablespoon olive oil. Heat your oven to 180 c / 350 f, cut the pumpkin into thirds, peel and then cut into 2.5cm cubes and place in a couple of baking dishes. Further saute 1 thinly sliced onions till it shrinks.

Add olive oil, salt and pepper and bake for 40 mins. Seal the lid and position the steam valve to the sealing position. Also saute 2 clove garlic.

Add in the pumpkin puree, vegetable broth and water and stir. Chop onion and mince garlic. Made with bacon and mushrooms and no heavy cream, this pumpkin soup tastes gourmet, but is actually weight watchers friendly!

It is made without a blender and is completely vegan as it uses coconut milk instead of dairy. Cut the pumpkin and other veggies peel the pumpkin and cut it into tiny pieces; Continue stirring occasionally as you let the soup simmer over medium heat for 10 minutes.

Add oil, ginger, garlic, onion, pumpkin, salt, black pepper and water in the pot. Steps to make pumpkin soup without cream 1. Preheat your oven to 220°c (425°f) and then carefully, using a sturdy, sharp knife, split the pumpkin in half.