Search results
Oct 23, 2024 · Step 3: Add the stock. Pour in the vegetable or chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the pumpkin is tender.
Step 2: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened. Step 3: Add the roasted pumpkin flesh to the pot, along with cinnamon, ginger, nutmeg, salt, and pepper. Stir to coat the vegetables.
Cook for another minute until the spices are fragrant. Cook the vegetables: Add the diced pumpkin and chopped carrots to the pot. Pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender. Blend the soup: Use an immersion blender to puree the soup until smooth.
Oct 24, 2024 · Preheat oven to 375°F. Cut a small sugar pumpkin in half and scoop out the seeds and strings. Place the pumpkin cut side down on a baking sheet lined with parchment paper. Bake for 45-50 minutes or until fork-tender. Let cool, then scoop out the pumpkin flesh and puree in a food processor or blender until smooth. Tada!
Aug 28, 2024 · Place the pumpkin cut-side down on a baking sheet and roast at 375 F for an hour, or until soft and tender. Let the roasted pumpkin cool and scrape away the pumpkin flesh from the rind. Mash the roasted pumpkin with a potato masher or puree in the food processor. Each pumpkin should yield about two cups of puree.
- Soup
- 4
- American
- 187
Nov 13, 2023 · Ingredients. 1.5 kg Pumpkin. 150 g Butter. 2 Leeks (trimmed and sliced) 1 litre Vegetable Stock (or chicken stock) ¼ tsp Grated Nutmeg (or ground nutmeg) Salt and pepper. 30 g Peas (optional) 250 g Spinach leaves (finely chopped – optional) 300 ml Single Cream. How to make simple pumpkin soup.
Sep 28, 2024 · Prep: Preheat the oven to 400F, and line a baking sheet with parchment paper. Slice the veggies: Peel the onion and slice it in half. Then remove all carrot skins and tops, and slice the butt of the garlic bulb. Drizzle the sliced part of the garlic bulb with 2 tsp olive oil, and place face down onto the baking sheet.
