PUMPKIN YELLOW RECIPES

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More about "pumpkin yellow recipes"

HOW TO MAKE PUMPKIN SOUP IN 20 MINUTES | KITCHN



How To Make Pumpkin Soup in 20 Minutes | Kitchn image

The easiest (and tastiest) pumpkin soup, thanks to a can of pumpkin and your spice drawer.

Provided by Grace Elkus

Categories     Lunch    Dinner    Soup

Total Time 1500S

Prep Time 300S

Cook Time 1200S

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 medium yellow onion, very finely chopped
3 cloves garlic, grated
1 (15-ounce) can pumpkin purée (about 2 cups)
2 tablespoons fresh thyme leaves, plus more for serving
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspon freshly ground black pepper
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Toasted pumpkin seeds and flaky sea salt, for serving (optional)

Steps:

  • Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
  • Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
  • Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)
  • Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
  • Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.

Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 14.0 g, SugarContent 7.9 g, ServingSize Serves 4, ProteinContent 9.5 g, FatContent 23.8 g, Calories 290 cal, SodiumContent 379.0 mg, FiberContent 2.5 g, CholesterolContent 0 mg

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