Pumpkin Soup Recipe Without Milk Or Cream

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Pumpkin Soup Recipe Without Milk Or Cream

Ever wondered how to make pumpkin soup without stock? This easy and delicious pumpkin soup recipe requires no pre-made vegetable or chicken broth.

It is made without a blender and is completely vegan as it uses coconut milk instead of dairy cream or milk. Despite this, the final product is rich and luxurious with a silky texture that makes for a fantastic lunch or light meal.

Find the full written recipe here: nofrillskitchen.com/pumpkin-soup-without-stock-recipe/

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Heat up a little olive oil in a large pot (or dutch oven) over medium heat and once the oil is hot, saute onion until softened, and then add in garlic. Stir in the spices, salt, and black. Now pour in the rest of the coconut milk, the broth, lime leaves, sugar, and soy sauce. Bring the mixture up to a boil.

Preheat oven to 220°c (425°f) using a sturdy, sharp knife, split your pumpkin in half down the middle and scoop out the seeds and stringy flesh in the centre, set. Jamaican style curried pumpkin soup with coriander salsa the kitchen alchemist. Long pepper, sugar, ground cumin, smoked paprika, sea salt, ground coriander and 13 more. In a 5+ qt pot, heat two tablespoons of oil over medium heat. Add in the sliced onions and minced garlic and sauté until softened and fragrant, about 5 minutes. Rinse the steel insert in which you cooked the pumpkins and put it back in the pot. Press sauté (medium), and add the olive oil. When the oil is hot, add the. Add chicken broth, pumpkin puree, and coconut milk and simmer over low heat for 10 minutes.

Now pour in the rest of the coconut milk, the broth, lime leaves, sugar, and soy sauce. Bring the mixture up to a boil. Lower the heat and simmer for 10 minutes. Preheat oven to 220°c (425°f) using a sturdy, sharp knife, split your pumpkin in half down the middle and scoop out the seeds and stringy flesh in the centre, set. Jamaican style curried pumpkin soup with coriander salsa the kitchen alchemist.

Lower the heat and simmer for 10 minutes. Preheat oven to 220°c (425°f) using a sturdy, sharp knife, split your pumpkin in half down the middle and scoop out the seeds and stringy flesh in the centre, set.

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Bring the mixture up to a boil. Lower the heat and simmer for 10 minutes. Preheat oven to 220°c (425°f) using a sturdy, sharp knife, split your pumpkin in half down the middle and scoop out the seeds and stringy flesh in the centre, set. Jamaican style curried pumpkin soup with coriander salsa the kitchen alchemist. Long pepper, sugar, ground cumin, smoked paprika, sea salt, ground coriander and 13 more. In a 5+ qt pot, heat two tablespoons of oil over medium heat.

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