We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable soup
- Squash soup
- Pumpkin soup
This cosy soup tastes a little like pumpkin pie! Serve soup with a dollop of plain yogurt and sprinkling of chopped walnuts.
2 people made this
- 1.8kg pumpkin, peeled and cut into cubes
- 475ml coconut drink
- 450ml chicken stock
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 120g yogurt, to serve (optional)
- chopped toasted walnuts, to serve (optional)
MethodPrep:25min ›Cook:50min ›Ready in:1hr15min
- Preheat oven to 200 C / Gas 6. Line a baking tray with foil. Roast pumpkin until tender, about 45 minutes.
- Combine pumpkin, coconut drink, chicken stock, cinnamon, ginger, cloves, sage and salt in a stockpot and bring to the boil. Reduce heat and simmer for 5 minutes. Blend soup using an immersion blender until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Roast pumpkin soup with chickpeasRoast pumpkin soup with merguez sausage, chilli, chickpeas and a swirl of rose harissa. Photo: William Meppem Difficulty Easy
Warm, velvety and simple to make, pumpkin soup is your cold-weather friend. And by adding chickpeas and merguez sausages, you turn soup into dinner.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Flavors of Fall
I found the most perfectly round pumpkin at the grocery store the other night and I knew I HAD to make this recipe. When you take it out of the oven, be careful — it is VERY heavy. Also, don’t try and lift the pumpkin because it gets very soft when it bakes and it can tear easily.
This soup reminds me of Our Version of Olive Garden’s Zuppa Toscana, but the pumpkin and thyme make it taste more like fall. Both soups have sausage and kale which add a really rich flavor. If you aren’t a big kale fan, you can substitute broccoli or spinach. You can store leftovers of this soup in an airtight container in the fridge.
Slow Cooker Tuscan Pumpkin Soup
Rich, warming and creamy (without a drop of cream) Slow Cooker Tuscan Pumpkin Soup is an easy crockpot recipe that’s bound to become a weeknight staple.
I (obviously) love all the recipes I post here on RFWL–if I don’t love ’em they don’t get posted.
For the most part, though, I don’t eat most of the recipes more than once or twice because I use most nights and weeknights to test new recipe ideas.
It’s the joy and the pain of constantly developing recipes.
We rarely eat the same thing twice.
There are a handful of recipes, however, that make their way into our regular rotation because we love them so much and because they are super easy to throw together.
Slow Cooker Tuscan Pumpkin Soup is definitely one of those recipes.
I share the recipe for Tuscan Pumpkin Pasta Sauce last year and it was an immediate hit.
I’ve heard from so many of you that you love the recipe because it’s so easy to pull together on a busy weeknight and that it’s a hit with the entire family.
I’m kind of obsessed with that recipe myself, and it seemed only natural to adapt it for the slow cooker.
Because the slow cooker is everything.
The results are a hearty, warming, creamy soup that’s packed with veggies that everyone will love.
And the prep could not be any easier. Canned pumpkin for the win!
Don’ be scared off by the addition of coconut milk at the end of the recipe.
It adds creaminess, mellows the acidity of the tomato, and doesn’t add a coconut flavor to the soup.
If you’re lucky enough to have leftovers, pop them in the fridge or freezer to enjoy another day.
You’ll thank yourself later!
I hope you all love this one as much as we do.
If you make this one, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Now, let’s make some Slow Cooker Tuscan Pumpkin Soup!
Updated: Watch me make this soup, live, here!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Leave the toppings off for resistant eaters.
3 | The sage and rosemary add freshness and depth to this recipe, but if you can’t find them or they’re not within your budget, feel free to skip them.
THIS SLOW COOKER TUSCAN PUMPKIN SOUP RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Vegetarian, Vegan, Paleo and Whole30 Friendly
Tools to Make Slow Cooker Tuscan Pumpkin Soup
You’ll also love these real food slow cooker recipes
Pin the Image Below To Save Slow Cooker Tuscan Pumpkin Soup to Pinterest for Later!
Roasted Pumpkin Apple Soup
This flavorful, comforting soup is ideal for those chilly fall evenings when you want something simple and healthy.
Even without added cream, it has a creamy, velvety texture and the right balance of savory, sweet, and spicy.
The recipe couldn&rsquot be easier to follow and you only need a few ingredients. Spread the pumpkin, apple, onion and garlic out onto a pan, sprinkle with salt, drizzle with little oil, and bake for about 40 minutes. Then, place everything in a food processor, add the vegetable stock, and puree until it&rsquos silky-smooth. To serve, ladle the soup into bowls, and top it with pomegranate arils, crunchy pumpkin seeds, chopped parsley, and a sprinkle of freshly ground black pepper.
Roasting the pumpkin is the only part that takes a bit of time, but don&rsquot skip this step as it gives the soup a greater depth of flavor and brings out the sweetness of the pumpkin. Once this is done, it takes less than 10 minutes to finish it up.
How to blend hot liquids safely:
1. Fill the blender only halfway.
2. Remove the center piece of the lid to allow the steam to escape.
3. Cover the blender lid with a clean kitchen towel and keep most of the hole covered.
This soup has a rich consistency, but, if it is too thick for you, feel free to add more vegetable stock to thin it out.
I love using tart apples, such as Granny Smith, to balance the sweet flavors.
Roasted pumpkin apple soup makes a delicious light lunch or dinner, and would be perfect served alongside some crusty bread or a hearty salad.
It can be made in advance and reheated when needed. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month.
If you give this roasted pumpkin apple soup a try, let me know what you think. Leave a comment, rate it, and don&rsquot forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!
Velvety smooth in texture, this soup is welcome sustenance for cold days. Warm spices and a hint of lime liven up the mellow, earthy flavor of pumpkin.
- 4 tablespoons (57g) unsalted butter, cold
- 1 1/2 cups (213g) diced onion
- 1 tablespoon chopped garlic or fresh ginger
- 1 1/4 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/8 teaspoon cayenne pepper
- 3 cups (680g) chicken broth
- 2 scant cups (425g) or one 15-ounce can pumpkin purée
- 1 can (340g) evaporated milk
- 1/2 teaspoon Worcestershire sauce
- Juice of 1 lime
Melt the butter in a large saucepan over medium heat, add the onion and cook, stirring occasionally, until translucent.
Add the garlic (or ginger) and cook until fragrant, about 1 minute. Add the spices and cook until fragrant.
Stir in the broth and simmer, partially covered, for 10 minutes.
Add the pumpkin and evaporated milk. Bring to a low simmer (about 5 minutes). Don't allow the soup to a boil.
Purée the soup with an immersion blender or in a food processor until smooth. Stir in the Worcestershire and lime juice, taste, and adjust the salt if needed.
Serve hot, drizzled with pesto and or crème fraîche, if desired.
Store any leftover covered and refrigerated for up to 5 days.
Tips from our Bakers
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.
Simple Pumpkin Soup
GARLIC KALE SESAME TOPPING (optional)
- 1 cup roughly chopped kale
- 1 large clove garlic (minced)
- 2 Tbsp raw sesame seeds
- 1 Tbsp olive oil
- 1 pinch salt
Nutrition (1 of 4 servings)
Did You Make This Recipe?
Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!
The ingredients you'll need
You'll only need a few simple ingredients to make this wonderful autumn soup. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Chicken broth: Store-bought is fine, and it's what I normally use. I like the Pacific Foods brand which isn't as high in sodium as other brands. When I happen to have leftover homemade chicken broth in the fridge, I use that.
Canned pumpkin: You definitely want to make sure you get the correct can for this recipe - pure pumpkin puree and not a sweetened pumpkin pie filling! 😂
Kosher salt and black pepper: If using fine salt, you should probably reduce the amount you use, or the soup could end up too salty.
Spices: I use onion powder, garlic powder, curry powder, and ground ginger. Make sure they are fresh! A stale spice can easily ruin a dish. This is especially important in this recipe, where we rely heavily on ground spices.
Canned coconut milk: I use full-fat coconut milk in this recipe. Reduced-fat coconut milk isn't very good, in my opinion. If you wish, you can use heavy whipping cream instead of coconut milk.
If you love this recipe.
Creamy Roasted Cauliflower Soup
1-Pot Chickpea Noodle Soup
Creamy Yellow Split Pea Soup (Instant Pot Friendly!)
Creamy Potato Green Split Pea Soup (Instant Pot Friendly!)
- 1 cup (240 ml) vegetable broth, or chicken broth
- ¼ cup (60 ml) coconut milk
- 1½ cup (370 g) pumpkin purée, or roasted pumpkin
- ½ (60 g) small onion, peeled, sauteéd
- 2 roasted garlic, peeled
- 1 date, pitted
- 1 pinch ground nutmeg
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid.