Pumpkin Soup With Canned Pumpkin and Coconut Milk

Sort by: Virtually Helpful

Nigh Helpful Virtually Positive Least Positive Newest

This was quite like shooting fish in a barrel to brand and turned out pretty skillful. I almost went 4 stars since I will non say this is something to rave about just, then again, it is not a master-course type soup. Compared to my expectation it was quite proficient. Common salt & pepper to taste when eating was needed simply otherwise I followed the recipe nearly to the word. I used some green onions instead of regular and replaced the pumpkin pie spice with cinnamon, nutmeg, clover and ginger (which is just a recipe for pumpkin pie spice). My v star rating is also considering I wanted a way to work another vegetables into my diet and this soup allows me to add together pumpkin without making a desert dish. Regarding step two: My soup seemed to be fully pureed without this step. I did, however, have a stick blender so used it apace right in the pot to further refine the consistency. It seems similar you could skip this step if you finely dice the onions and the pumpkin is already well pureed.

Shine and creamy! I left out the butter(used vegetable spray) and the burgoo cubes. The season is carried by the hot spices!

This recipe took me to a warm, yummy, happy identify, and I really enjoyed it. It was slightly missing a depth of flavor that I've plant in other pumpkin soups, which is why I took off a star. Yet, it was creamy, satisfying, and incredibly simple. I may tinker with the favors in the future, simply this will probably concord its identify as my go-to pumpkin soup recipe for a long time.

I modified the recipe by using Higher Inn Thai Coconut Curry Stock. I used three cups because I thought 2 was too thick. I used lemon juice and lemon zest. I used less onion and garlic (ane small onion and ane clove garlic) and minced them very fine, didn't puree, and added a piffling salt & pepper and a pat of butter to add to the creaminess. It was fast, easy, and splendid! I'll definitely make information technology once more!

I didn't accept whatever boullion so I added more cinnamon, clove and nutmeg (in lieu of pumpkin spice) to add together depth. For a side soup it'due south practiced. I used a large onion, finely chopped and pureed it with an emmersion blender when I added the water for a creamier texture. I used more water than chosen for to sparse the soup out. Equally suggested, one time I added salt and pepper I like information technology! Fabricated about three/4ths of a gallon. I'll be taking information technology with my lunch to piece of work. I recall the improver of a chicken or vegetable broth would have added lots of depth however I do similar information technology. The spicy boot works for me! Oh I added a bit less of the chili pulverisation for my gustation. Thanks for sharing. I had some kokosnoot milk and needed to practice something with the frozen pureed pumpkin I'd fabricated from my Halloween pumpkins. Utilized both at the same time!

Piece of cake to make and information technology but is creamy with all the taste of fall. I utilise pumpkins I grew myself and no bullion,instead I boiled i medium sized onion and purreed it, salted to taste now information technology's a slap-up Vegan recipe. I will make it for years to come

Great Soup! Subs I made were earth residue butter (instead of regular), only one bouillon cube (cutting back on common salt) and juice of whole lemon instead of orange juice. Came out pretty good!

I really enjoyed this! I did not puree it since I'grand lazy and didn't desire to launder additional dishes (haha). I followed the recipe almost exactly except I added salt and red pepper flakes for extra spice. Otherwise this was fabulous!

Very hot and I only used i/2 the child powder.

My hubby and I liked it overall. Although, I did brand it with some changes. I used lite coconut milk, because that was what I had on hand, ii generous tsps of carmine curry powder instead of chili pulverization, cinnamon/nutmeg/cloves added to taste, lime juice instead of orange juice. It was defective somewhat, so I added some brownish sugar to sense of taste (maybe 1/iv cup or and so) and that made it taste a lot better. Not every bit healthy, but that slightly sweet and spicy actually made it come together.

I'k a new cook and pumpkin soup has been on my list of things to larn for a while now. I had some delicious versions when I lived in Australia years ago, but non many people in Malaysia arrive. I tried information technology for the first time today post-obit the recipe with the exception of using cayenne pepper instead of chilli pulverisation. It came out fantastically! I am thrilled. I remember I added too much h2o because I idea the four cups wasn't going to be plenty. But it looks and tastes bang-up. Thank you, Bosie! Volition definitely get in again.

Very easy to pull together. I had fresh pumpkin to use up don't know if that made whatever difference in the final product merely seems missing a season. All in all good soup.

I really wanted to like this recipe. It was easy enough, but the finish product was vary, very bland. Since I hated to waste material what was really a beautiful and well-textured soup, I started throwing the spice cabinet at it. It finally took curry pulverisation to really brand this soup sing. If y'all're going for looks, this recipe is difficult to beat, but if you desire flavor, try something else.

I made this recipe with butternut squash I cooked in the oven instead of pumpkin purée.I too fabricated it with vegetable stock.I didn't have orangish juice then I didn't add information technology and it was yet succulent!The blend of spices was a great mix for the squash.I definitely am going to make this again.

Quite biting. I won't be making this again.

A lovely soup for fall, so simple and comforting. I recommend calculation the kokosnoot a little at a time and sense of taste as you go, you may detect that a full can of the stuff is just also much. If you don't have pumpkin pie spice utilize a mix of cinnamon, nutmeg, ground ginger, and ground cloves. This is a great option for when you want pumpkin merely yous don't want it for dessert.

I was disappointed in this banal soup, but later on doubling spices & coconut milk, it was quite skilful. Use non fat coconut milk to preclude minor curds

A bit of an caused taste mayhap. I establish the ginger and pumpkin pie spice overpowered the pumpkin. My husband also tried it and didn't treat it. Perchance more than suited as a small basin if accompanying a thai meal, only certainly not as a meal itself.

I just fabricated this and it is easy and delish. I did non have orange juice simply did accept some true orange so used the equivalent and I idea it was a piffling bitter and so at the end I added ii TBS of brownulated carbohydrate. Will brand this again!

I had to use lemon juice equally I didn't take whatsoever orange juice. Very coconut tune

Establish information technology interesting, but not great. Much ameliorate with a petty brown saccharide added. I might try back-scratch instead of chili pulverisation. Hubby didn't care for it merely he'southward accustomed to squash soup which is a fiddling sweeter and has fresh ginger, nutmeg, and cinnamon.

I used the old jack o lantern rather than canned pumpkin. Spices were great. Merely the right amount of heat.

Fast, easy & healthy. I've added sliced smoked chicken sausage & also have done it with shrimp for added protein.

I really liked this soup, it had dainty flavors, I think I will add even more ginger next time considering I love ginger. I did change one matter however , instead of chili powder I used 1/2t curry powder, and it was lovely. I have children then not to brand it besides spicy. I would make this again as I am always baking with pumpkin and have leftovers from those large cans that needs to exist used. Oh ya I was short almost 1c. of pumpkin puree and it was nonetheless delish! Thanks!

nelsonader1941.blogspot.com

Source: https://www.allrecipes.com/recipe/219789/pumpkin-coconut-milk-soup/

Share this post