3 variations on the classic pumpkin soup spice up your life.

Pumpkin soup recipe variations. Add cauliflower, broth, and pumpkin. Boil the pumpkin and puree. Preheat oven to 350 degrees f (176 c) and line a baking sheet with parchment paper.

In a large pot over medium heat, sauté for 5 minutes. Add the butter, ghee or oil and saute 2 mins, 100, speed 1. Reheat large batches of soup in a soup pot/dutch oven on the stove over medium low.

Add the stock and cook 15 mins, 100, speed 3 (with basket over the lid). Be creative with substituting other. Add split peas and chicken.

Boil rapidly for 15 minutes until pumpkin is very tender; Add the cinnamon, nutmeg, smoked paprika and salt to the. Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm x 40cm) along with the quartered onion.

Puree the soup with an immersion blender, regular blender, or food processor. Here, food & wine's best pumpkin soup recipes incorporate maple, cinnamon, bacon, and more flavor combinations to make during the crisp, cool autumn months. Add garlic and ginger and cook for about 1 more minute, stirring.

Add it together with the. Then add cured/salted beef and boil for about 20 minutes to remove salt and discard water and set aside beef. Green curry, pumpkin, and coriander soup curried pumpkin soup with chives 17 ratings copycat autumn squash soup pumpkin soup with cauliflower and kale vegetarian pumpkin chili 3.