Pumpkinvegetablesoupquickeasy Recipes

QUICK AND EASY CANNED PUMPKIN SOUP

Quick and Easy Canned Pumpkin Soup image

This canned pumpkin soup is super easy and very yummy.

Provided by APRILGALE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

2 (28 ounce) cans canned unseasoned pumpkin puree
4 cups vegetable broth
1 (14 ounce) can coconut milk
1 teaspoon red curry paste

Steps:

Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.8 g, Fat 11.6 g, Fiber 6.7 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 720.7 mg, Sugar 8 g

EASY PUMPKIN SOUP FROM CANNED PUMPKIN

Easy Pumpkin Soup from Canned Pumpkin image

This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! Coconut milk makes it extra silky and delicious.

Provided by Natasha Bull

Categories Soup

Time 30m

Number Of Ingredients 10

Ingredients

2 cups pumpkin purée
1/2 small onion (chopped finely)
1 tablespoon olive oil
2 cloves garlic (minced)
4 cups vegetable broth
1/2 tablespoon curry powder ((I used one with medium heat))
1 (13.5 ounce) can light coconut milk
1/2 tablespoon pure maple syrup ((or use honey))
1 tablespoon flour
Salt & pepper (to taste)

Steps:

Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns.
Add the garlic and cook for 30 seconds.
Stir in the pumpkin purée, vegetable broth, and curry powder. Increase the heat and bring it to a boil.
Once boiling, turn the heat down a bit and simmer the soup for 5 minutes.
Stir in the coconut milk and maple syrup. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. and mix it until the flour has dissolved. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. This will help thicken the soup a bit.
Season soup with salt & pepper as needed.

EASY VEGETABLE PUMPKIN SOUP

Easy Vegetable Pumpkin Soup image

This easy vegetable pumpkin soup is an easy, delicious, and healthy recipe. With the soup only requiring simple pantry ingredients and taking less than 30 minutes to prepare, it is sure to be a family favorite. It is so creamy, filling, and flavorful!

Provided by Michelle Blackwood, RN

Categories Soup

Time 40m

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion chopped
3 cloves garlic minced
1 stalk celery chopped
1 medium potato scrubbed and chopped
1 medium carrot washed and chopped
1 medium zucchini chopped
1/4 cup fresh basil chopped
2 tablespoons fresh parsley chopped
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
3 cups vegetable broth or 3 cups water plus 1 vegan bouillon
1/2 cup coconut milk
1 (15-ounce) can pumpkin puree
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt or seasoned to taste

Steps:

Heat oil in a large pot over medium-high heat, add onion, and cook until soft, about 2 minutes.
Add garlic, celery, and stir and cook until fragrant.
Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
Add vegetable broth, coconut milk, pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
Add cayenne pepper and salt to taste. Serve

Nutrition Facts : Calories 235, Carbohydrate 27.1, Fat 12.2, Protein 7.9

PUMPKIN-VEGETABLE SOUP (QUICK & EASY)

Pumpkin-Vegetable Soup (Quick & Easy) image

This is a recipe for one of those busy nights when you want something hot and hearty! Easy to use ingredients, with minimal chopping! Very satisfying and delicious.

Provided by breezermom

Categories Onions

Time 45m

Yield 11 cups

Number Of Ingredients 13

Ingredients

1 1/2 cups onions, chopped
2 tablespoons butter, melted
3 cups chicken stock (canned chicken broth can be substituted)
1 (19 ounce) can garbanzo beans (chick-peas)
1 cup potato, peeled and diced
1 cup carrot, sliced
1 cup frozen lima beans
1/2 cup celery, sliced
1 (16 ounce) can pumpkin
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 cup whipping cream

Steps:

Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
Stir in whipping cream; cook until heated through.

Nutrition Facts : Calories 226.7, Fat 11.6, SaturatedFat 6.6, Cholesterol 37.2, Sodium 396.9, Carbohydrate 25.4, Fiber 4.3, Sugar 3.5, Protein 6.5

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