Dining and Cooking
Pumpkin Soup
In American Recipes

Pumpkin Soup



Visit http://thevgncnr.co/22CkvQJ for the ingredients list, extra info, and more video recipes.

Hi and welcome to The Vegan Corner. The recipe we are going to have a go at today is for a creamy, luscious and incredibly smooth pumpkin soup. Soups in general tend to be labelled as healthy food, but what people don’t know is that they are regularly loaded with cream, butter and oil as it is very easy to hide these unhealthy ingredients in a liquid preparation. Well, we’re taking a stand. We will definitely not be throwing any of these ingredients into our recipe today, so let’s see together how to prepare a truly healthy soup which still tastes out of this world. The ingredients needed are listed in the description down below the video. The first thing to do is to peel, clean and slice the pumpkin. Any kind of squash will work with this recipe, but make sure it is ripe to perfection if you want to obtain an outstanding soup. Our favourite squash is definitely green kabocha, with its chestunny flavour and dense texture. And what’s yours? Next ingredient on our list is the onion, which must be finely sliced to allow for faster cooking. We are now ready to begin with the cooking process. Place a pan over a high heat, pour in some fat-free oil, which is water, and add the onions. Sweat the onions until they are soft and translucent, adding a little more water any time that is required. This should take just a few minutes. When the onions are ready, tip in the sliced pumpkin and stir the ingredients. Add the stock to the pan and stir again; the liquid should be enough to cover the ingredients just slightly. Bring the stock to a simmer before covering the pan with a lid and turning the heat down to low. The ingredients should now cook for 20 minutes and the stock should simmer during the entire time. Once the time is up, turn off the heat. Now we have to add the most important ingredient, which is rosemary. Some ingredients are really meant to be combined together to create something extraordinary, and here you have a great example; rosemary and pumpkin complement each other to a degree that we never thought it would be possible. Basically they’re like soul mates. Add the rosemary to the pan, submerge it into the liquid and cover again with the lid. Leave the herb to infuse into the stock for 20 minutes. During this time all the flavour of the rosemary will spread into the liquid giving an extra woody note to the final soup. When the time is up, remove the rosemary and get ready to blend the ingredients. Place the cooked ingredients into the blender’s jug and blend at high speed for 30-40 seconds to create the most delicious and aromatic pumpkin soup. If you want to turn the soup into a masterpiece, we still have a few additions to make. Transfer the soup into a bowl; then add a pinch of cayenne pepper, some vinegar, and a pinch of salt. Stir one last time. And there you have it, we find it amazing that something so simple can be so extraordinarily delicious. This soup is extremely smooth and has a luscious feel to it, and we can guarantee it will impress even the fussiest of tastes. Please give this recipe a try and let us know what you think about it by leaving a comment. Your feedback is always very much appreciated and we are looking forward to hearing your opinion about this easy-to-make and rewarding dish.

47 Comments

  1. @BBBrasil

    Just did it. Delicious! Didn't think it could be that tasty without oil. I'm no fan of rosemary, so I used nutmeg for the woody touch, and since I'm a big fan of the sweet onions and pumpkins flavors, I didn't put this time vinegar and pepper. I'll try next time, soon. This recipe comes with a big bonus(for me): No soap needed to wash all the utensils used, since there was no oil :-), running water right after every use and that's all. Subscribed. Kudos!

    Other lazy tips: my onions and pumpkin seem faster to cook, only 30 minutes. I chopped them into big chunks, not thin as presented. I used manual blender, that way I made it smooth in the same pan it cooked.

  3. @gemingoh9251

    made this and my non-vegan family members loved it so much!! it was so creamy my mom even asked if i added cream! i didn't even add the rosemary and i'm so happy with it already! thank you for this amazing recipe

  6. @littlepen1599

    Although it's June, I made this today on a bit of a cold day and it was so amazing. I used the herbs from my rosemary bush in my backyard, and I used some beyond chicken strips. Thank you for this recipe!

  7. @awesomegirl329msp8

    Will it be ok to omit the rosemary? Also I read on your website that the vegetable stock could be substituted with water, However I am a bit curious if it would still give the same taste or if would it be less flavourful?

  8. @nurjahankhan6615

    Hello, The pumpkin soup you've prepared no doubt it's healthy. But I think it'd be delicious if you add garlic. Thank you for this healthy soup. I must try.

  9. @littlegirl5832

    Where I live winter and fall last wayyyy longer than they should and the winters are gruesome! Can not wait to make all these yummy soups when squash is in season!๐Ÿ˜‹๐Ÿ˜Š๐Ÿ˜Š

  12. @hkdaize

    i, a teenage girl with barely any experience in cooking, am making this now please pray for me will keep u updated

  19. @iskahana2601

    Fresh rosemary isn't available in my country, any alternative suggestion?
    I want to make this pumpkin soup for my mom today

  20. @cleolav

    Love it! Love it! Love it! Didn't have my usual ingredients so I tried this recipe and I love the vinegar touch…. Thank you!

  21. @elbadilan462

    I got rosemary but not whole, cut up. So removing it was very difficult; I just left it there and blended it together with the pumpkin…what I did, was it okay?

  23. @lalalab.a5083

    Made this but added some full fat coconutmilk to get a creamy texture, super easy and absolutely delicious!!

  25. @chaneq1995

    Tried this tonight and it's really easy and delicious!!! I'm amazed by how little fat is in this soup. It's surprising to know no cream is need, not even oil when frying the onion, and still taste good. Btw I had no vinegar at home tonight so I omitted it, but still taste good, very thick and rich in pumpkin flavour!!

  27. @janetspiteri5043

    I don't like rosemary I find it strong and overseeing but OH MY GOD YOU WERE RIGHT!!! I didn't have fresh rosemary so I used half a teaspoon of dried crushed rosemary so I couldn't remove it after simmering. I only made half a medium sized pot and oh my god honestly I didn't think rosemary could be so perfect in a dish!!! Well done and Thank you it really took it to a whole new level

  29. @pikapika8487

    I became vegan one mounth ago and i realy love my decision because it's more peacful and the food are even more healthier for example this soup that i will do it todaay for my diner !

  33. @chthavy

    I just made this and it was soooo Good! I added some cream cheese and it made it even better, but then itโ€™s not vegan anymore๐Ÿ˜…

  43. @SB-in2ko

    Hi, i just discovered your channel today,
    I obviously subscribe and I just made your pumpkin soup today,is very delicious, thank you for sharing ๐Ÿ˜Š

Write A Comment