If you’re anti pumpkin, then i’m so sorry not sorry for.

Pumpkin soup recipe love and lemons. This soup recipe really came about because of my pumpkin obsession (and pretty much everyone’s pumpkin obsession right now)! Made with roasted squash, coconut milk and curry spices, it's healthy, comforting and delicous. Pumpkin tortilla soup 4 medium tomatoes 1 small yellow onion, cut into quarters 3 whole garlic cloves, unpeeled 1 dried pasilla, guajillo, or chipotle chile, stemmed and seeded* 5 corn.

Add the avocado oil to a large pot, and cook the onion until it’s soft.quick note: I like to set aside some raw onion to use as a topping. Stir in the cayenne, nutmeg, and several grinds of pepper, then add the 2½ cups roasted squash, the garlic, broth, and thyme leaves.

Before oil gets hot, add the sliced garlic and. If you’re a fan of raw. Add the garlic and cook for about 2 minutes.

Peel and thinly slice the onion. In a small pot, mix the espresso, milk, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, and salt. In a large wok, heat the olive oil.

Bring to a boil, reduce the heat, and simmer 30 minutes. Here’s what you need to do: If it's too thick, add a bit of water or.

Add the pumpkin, carrots, stock, lemon juice and zest, and sugar to the pot. If your soup is bland, don’t hesitate to add. Raw vegetable ingredients need seasoning, and vegetable broths vary in salt level.