Store leftovers in the fridge in an airtight container for up to 3 days. To freeze the soup, allow it to cool completely, ...

This low calorie pumpkin soup is sure to be a hit this fall season. Perfect for a starter or main, this recipe is quick enough for a simple weeknight dinner and perfect for potlucks and colder ...

You need to have this delightfully warming pumpkin soup on hand when autumn ... Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt ...

bring to the boil and cook until the pumpkin has turned to a pulp. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.

Rinehart adapted her Thai chicken soup recipe into this vegan version made with pureed pumpkin. “We wanted something for fall that wasn’t pumpkin spice-flavored. We serve it with Maple ...

Working quickly to avoid losing too much heat, stir through the pumpkin and season ... Add pepper to taste – and a little more salt, if needed. Serve the soup in small bowls, garnished with ...

Turn a few humble ingredients into a satisfying meal by serving a hearty bowl of pumpkin soup. A creamy soup with the goodness of pumpkin and mild spices. Cut the pumpkin into quarters so that they ...