n a large pot. Place pumpkin in a blender. Cover and
Melt butter, add the chopped onion and garlic, saute gently.
Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
Use a stick blender to puree the soup, or mash it for a chunkier texture.
arefully peel and seed the pumpkin.
Cut into chunky 2
Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.
In a soup pot, heat olive oil and
aucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme,
Melt Butter in pot and cook garlic.
Pour in Pumpkin.
Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
Cook for approximately 20 minutes.
Add White Wine.
Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.
o 425\u00b0.
Slice pumpkin in half and core.
Peel and chop onion.
Remove the seeds of jalapeno pepper and cut into slices.
Peel and chop pumpkin.
Stew onion, jalapeno pepper and pumpkin in olive oil.
Add potato, ginger and lemongrass.
Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
Remove lemongrass and mash the soup to puree.
Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.
In a large pot, combine the squash, pumpkin, apple, onion and stock.
Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
Transfer the mix into a food processor and blend until smooth. I did this in several batches.
Pour the processed soup into another pot or crock pot to reheat.
Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
Serve hot or the soup can be refrigerated or frozen.
inutes stirring constantly.
Add pumpkin puree stir in and follow
atches if necessary, pour the soup into a blender and blend
ranslucent, about 5 minutes. Add pumpkin and potatoes and stir to
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.
Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.
inutes.
Pour in the pumpkin puree, black beans, corn, chicken
Peel and deseed the pumpkin, chop into medium sized pieces.
Heat a pan and add the olive oil. Saute onions until translucent.
Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
Can be blended if preferred or leave chucky. Serve with gluten free bread.
l dente, then add the pumpkin and spinach. In a separate
Heat oil ( not too much) and gently heat the curry paste.
Add cooked chicken.
Add pumpkin soup, coconut milk and chicken stock.
Gently heat through until simmering.
Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.
ix pumpkin puree and ghee into the pot with the soup. Blend
Clean the pumpkin; remove seeds.
Cut the pumpkin into small pieces.
Saute the onions and garlic in the peanut oil, add to the 8 quarts of chicken stock; add the pumpkin, hot diced peppers and ham.
When the pumpkin is tender, mash or puree.
Simmer slowly for 30 minutes more.