Published : 30. September 2020. – Changed: 8. October 2020 Laura – Partner links can be placed on this post.

If you are looking for the BEST recipe for pumpkin soup with fruit and nuts, this is it! I enclosed the instructions for the stove, the pot, the slow cooker and the roasted lamb pumpkin soup. Whichever method you choose, you will fall in love with this light soup recipe.

I don’t know about you, but when the weather starts to get cold and grey, all I want is a warm, steaming cup of soup, a fluffy blanket and a crackling campfire. Soup is one of the simplest ways to put a healthy dish on the table that is soothing and reassuring.

Another amazing thing about making a big pot of soup is that there are always leftovers. Creamy pumpkin nut soup is easy to prepare and freezes very well. So you can make a batch and drink the soup in the freezer at the end of the month.

Who doesn’t like a good recipe for a good dinner from a capsule? Soup is the perfect food in many ways.

What you like about this recipe

  • Take it easy. Take it easy: Pumpkin soup is very easy to prepare, with various vegetables and a pot. It doesn’t matter if you use the instant pot, the kettle or the Dutch oven, it couldn’t be easier.
  • He’s in good health: This soup is full, low in fat and full of tons of vegetables, and of course it is gluten-free. You will enjoy eating this bowl of healthy delicacies.
  • A recipe from a saucepan: Because you can put everything in one pot and have it boiled, you will only have one pot to clean. BONUS!

Recipes Note

This recipe is as simple as cutting a few slices of vegetables and putting them in the pot. You will need a hand blender or an ordinary blender to purée this soup after it has been prepared. This step gives it a creamy texture without adding extra fat.

Ingredients

For a simple vegetable soup recipe you only need a few simple ingredients. Learn more about the variations later in this article and add your own pressing to this classic pumpkin and pumpkin nut recipe.

  • Butterfly squash: See my article on choosing the perfect butterfly squash. In this article you will learn step by step how to cut a pumpkin out of nuts. Grab a sharp knife and your cutting board! It’s as simple as that.
  • Carrots, onions and an apple: Pumpkin soup with apple is delicious. The apple gives it a little more sweetness. I like to use Grandma Smith or honey crunchy apples.
  • Garlic, sage and cayenne pepper or crushed red pepper: Three to four cloves of garlic, fresh sage and cayenne pepper or crushed red pepper for light heating.
  • Vegetable broth and coconut milk : I like to use homemade vegetables or chicken stock in this recipe. Use canned coconut milk. Usually you can find them in the Asian section of your grocery store.

Step-by-step instructions

It’s almost impossible to spoil this soup. I have recorded instructions for making this soup on the stove, in your instant pot and in the slow cooker. If you’re really ambitious, fried pumpkin soup with walnuts is also delicious, and you just have to go a step further. Believe me, it’s worth it.

Site instructions

To make this light recipe for lamb’s cup soup on the stove…

  1. Mix all ingredients (except coconut milk). Peel all the vegetables and apples, cut them into cubes and put them in a large broth or in the oven. For maximum flavour, saturate onions, garlic and butternut squash with small quantities of olive oil or butter before adding the other ingredients. Add the stock and the lid.
  2. Cook until they’re soft: Bring the soup to the boil. Then reduce the heat and cover the lid. Boil and simmer for about 30 minutes or until they are soft enough to be easily crushed with a fork.
  3. mixture: Remove the sage and throw it away. Add coconut milk. Use a hand blender or high-speed blender to prepare your soup. Be very careful with hot liquids. Make sure that the immersion mixer is fully submerged or that the mixer is not full.
  4. Taste and season: Adjust the seasoning by adding salt, pepper and cayenne pepper if necessary.
  5. A garnish: I like to add pumpkin seeds and coconut milk to this soup. You can also add grilled sage (fry the sage in olive oil until crispy).

Immediate commands for using potentiometer

Instant pumpkin soup pot – it’s very quick and easy!

  1. Mix all ingredients (except coconut milk). Clean all vegetables and apples, cut them into cubes and put them in the instant pot. For maximum flavour, saturate onions, garlic and butternut squash with small quantities of olive oil or butter before adding the other ingredients. Add the stock and the lid.
  2. Cook until they’re soft: Cook dinner under high pressure in the shortest possible time! Put the instantaneous tank in manual, high pressure mode and set the timer to 8-10 minutes. Click on Start.
  3. Remove the lid: At the end of the pressure cycle, blow out the steam very gently at high speed. (Normally I use the edge of a folded towel.) Wait until all the steam is out and then remove the lid.
  4. mixture: Use a hand blender or high-speed blender to prepare your soup. Be very careful with hot liquids. Make sure that the immersion mixer is fully submerged or that the mixer is not full.
  5. Taste and season: Adjust the seasoning by adding salt, pepper and cayenne pepper if necessary.
  6. A garnish: I like to add pumpkin seeds and coconut milk to this soup. You can also add grilled sage (fry the sage in olive oil until crispy).

Slow-cooking instructions

For slow cooked pumpkin soup with walnuts you can use a 6-quarter larger slow cooker or a 4-quarter smaller model.

  1. Mix all ingredients (except coconut milk). Cut all vegetables and apples into cubes and put them in the pot. For maximum flavour, saturate onions, garlic and butternut squash with small quantities of olive oil or butter before adding the other ingredients. Add the stock and the lid.
  2. Cook until they’re soft: The slow cooking time is about 6 to 8 hours at low level or 3 to 4 hours at high level. Remove the sage and throw it away.
  3. mixture: Add coconut milk. Use a hand blender or high-speed blender to prepare your soup. Be very careful with hot liquids. Make sure that the immersion mixer is fully submerged or that the mixer is not too full.
  4. Taste and season: Adjust the seasoning by adding salt, pepper and cayenne pepper if necessary.
  5. A garnish: I like to add pumpkin seeds and coconut milk to this soup. You can also add grilled sage (fry the sage in olive oil until crispy).

Pumpkin soup with roasted nuts

Pumpkin soup with roasted nuts has a sweeter taste because the roasted vegetables are caramelized in the oven.

  1. Fry the pumpkin, onions, garlic and carrots. Preheat the oven at 450℉. Peel the vegetables and the apple. Place them on a sheet of aluminium foil before baking.  Add a little olive oil with salt and pepper. It’s warm for about 20 minutes.
  2. Combine all the ingredients: Put all ingredients (except coconut milk) in the large pan, heat the stock and wait for about 20 minutes on the sage.
  3. mixture: Remove the sage and throw it away. Add coconut milk. Use a hand blender or high-speed blender to prepare your soup. Be very careful with hot liquids. Make sure that the immersion mixer is fully submerged or that the mixer is not too full.
  4. Taste and spices : Adjust the seasoning by adding salt, pepper and cayenne pepper if necessary.
  5. A garnish: I like to add pumpkin seeds and coconut milk to this soup. You can also add grilled sage (crispy sage fried in a small olive oil) or maple syrup in a drizzly mouthpiece.

Frequently asked questions and expert advice

Possible amendments

  • Use cream instead of coconut milk: If you don’t have coconut milk at hand, you can change the cream, half or even the milk.
  • Become a vegan: Replace the chicken stock with a vegetarian broth for a fully vegetarian pumpkin seed and nut soup.
  • Make a fried butternut pumpkin soup: Roasting the vegetables gives the soup an extra depth of flavour.
  • Add rice or quinoa: You can add rice, quinoa or even farro to this simple creamy soup to give it a more consistent rib that sticks to the ribs.
  • On top of the creamer: Cream Fryer gives this soup a sour note.

Is lamb pumpkin soup good for you?

Lamb pumpkin soup is definitely good for your health. It is full of vegetables and contains very little fat and no preservatives.

That goes well with butterfly soup with pumpkin.

  • Big salad: Make a large green salad and add a carrot and apple salad or champagne dressing.
  • Fried vegetables : Fry the vegetables during the preparation of the soup. One of my favorites is fried Brussels sprouts with pancetta and figs.
  • Light protein: Grilled or fried chicken is the perfect complement to this healthy pumpkin and butternut recipe.

Other Soup Kitchen recipes

Looking for warmer, sweeter soup recipes? Here are some of my favorites.

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Pumpkin and Chestnut soup Recipe

Laura Reigel

Light pumpkin soup with instructions on how to cook this healthy soup on the fire, in a jar with instant or slow cooker. Contains a section on preparing roasted pumpkin soup from oil derivatives.

Cooking time 10 minutes

Cooking time 30 minutes

Total duration 40 minutes

Soup Course

The American kitchen

Part 10

Calories 83 kcal

Instructions

Site instructions

  • Put the olive oil and vegetables in the Dutch oven. Sota for 5-8 minutes
  • Add the apple, vegetable stock, sage, salt, pepper and crushed red pepper (if desired).
  • Bring the stock to the boil, bring the fever down and cover it. Calm down for 20 to 30 minutes until the vegetables are cooked.
  • Take the soup off the stove.
  • mixture: Remove the sage and throw it away. Add coconut milk and then use an immersion blender or a traditional blender to mix the soup. Watch out for hot liquids.

Immediate indications of potentiometers

  • Put the olive oil, garlic and onion in the instant pot. Cook the sota for about five minutes.
  • Add the rest of the vegetables and an apple. Add the sage, salt, pepper, ground red pepper and vegetable stock.
  • Close and lock the tank immediately. Cook for 8 minutes in manual mode. Allow the pressure to drop for 10 minutes, then release the instantaneous tank.
  • mixture: Remove the sage. Add coconut milk and then use an immersion blender or a traditional blender to mix the soup. Watch out for hot liquids.

Slow disk instructions

  • Put all ingredients (except coconut milk) on the fire to cook slowly.
  • Cook for 6 to 8 hours at LOW temperature, or 3 to 4 hours at HIGH temperature.
  • mixture: Remove the sage and throw it away. Add coconut milk and then use an immersion blender or a traditional blender to mix the soup. Watch out for hot liquids.

Notes

Fried pumpkin soup with roasted nuts

  • Place all the vegetables on parchment paper. Add a few tablespoons of olive oil, salt and pepper.
  • Grid on 450℉ for 20-30 minutes.
  • PRO TIP : You can cut the zucchini in half with oil and fry them in two, then cut the zucchini sown on the sides in half. After frying just scrape off the tender pumpkin and add it to the soup.
  • Add fried vegetables to the large pot, together with stock, sage and herbs. Let the soup boil for about 10 minutes to release the smell of sage. Then remove the sage.
  • mixture: Add coconut milk and then use an immersion blender or a traditional blender to mix the soup. Watch out for hot liquids.

Power

Food: 1 calorie cube: 83 kcalU Carbohydrates: 9gProtein: 1gFat: 5gSaturated fat: 3gSodium: 477mgFibre: 2gSugar: 2gCalcium: 42mgIron: 1mg

pumpkin with walnut meat, saucepan, slow cooker, soup, stove

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