I used corn tortillas and green onions instead of yellow onions and everybody raved about these. Here's how to put pumpkin puree to good use in lasagna, risotto, pancakes, cupcakes, hummus, and more. Instead of using cream I replaced it with evaporated milk and it was delectable. Some reviewers substituted the lemon with orange with successful results.Â. "Delicious, light, and fluffy! Ossie, Credit: Step 1 Heat the butter in a 4-quart saucepan over medium heat. "Wonderfully flavorful and fragrant bread for the holidays." Sneak more pureed pumpkin into your kid's diet with these crispy fritters. ", Lemon juice and lemon zest provide the subtle tang of buttermilk and keep these thick pancakes tasting light. Add 2 tablespoons additional almond butter for more flavor. You don't have to be a toddler to enjoy these healthy pumpkin and spinach breakfast muffins. The cumin really stands out.". Allrecipes Magazine, Credit: In this recipe, I used my own canned pumpkin. pumpkin pie spice, caramel sauce, all purpose flour, canned pumpkin and 6 more Creamy Pumpkin Soup AnnaWalker25705 garlic, brown sugar, ground cinnamon, water, chicken broth, ground black pepper and 5 more Reduce the heat to low. It also happens to be paleo, and without the honey it's Whole30® friendly too! Creamy Soup Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup … Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. We did top them with avocado and sour cream. Season to taste. Add a dash of cayenne pepper or a dash of cinnamon for a spicy kick. I absolutely loved how easy and tasty this recipe was. Stir in the broth, pumpkin, applesauce, ginger and nutmeg and heat to a boil. Add comma separated list of ingredients to include in recipe. Pumpkin puree, chicken stock, and heavy whipping cream give this soup a smooth consistency, while garlic, onions, peppercorns, and thyme bring savory flavor.Â, Reviewer April says, "This was a really delicious, easy recipe. Most people won't think twice about serving basic cornbread when is on the table. Pumpkin puree, chicken stock, and heavy whipping cream give this soup a smooth consistency, while garlic, onions, peppercorns, and thyme bring savory flavor. dabblingdiva, Credit: — Sheri Miller, When you think of pumpkin bread, sweet quick breads may come to mind. These disappear as fast as I can set them out!" Stir in the milk and cook until hot. It would be dishonest not to admit that a homemade PSL is one of our favorite uses for canned pumpkin. Fun and tasty.Calories can be cut by using halfhalf or milk. Add comma separated list of ingredients to exclude from recipe. But don't limit this seasonal staple to pumpkin pie! For screen reader problems with this website, please call 1-844-995-5545. Don't let this recipe's name fool you! Pumpkin Soup is a creamy fall soup with lots of flavor and using canned pumpkin makes this recipe a breeze. This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients. Pumpkin, ginger, nutmeg and applesauce flavor this creamy puréed soup that's elegant and satisfying. I had some leftover pumpkin in my freezer from fall and a frozen turkey, too, so I cleaned out the freezer and made these. THE TOASTED SEEDS ADD THE FINISHING TOUCH !The men loved it on this frosty day. Yoly, Credit: What makes it easy is you use 100% pure canned pumpkin puree. Reviewer Buckwheat Queen says, "Definitely a nice change from the traditional flavors mixed with pumpkin. Reduce the heat to low and simmer for 20 minutes. Squash Soup in Pumpkin Bowls. 15 Warm Squash Soups for Cool Fall Nights 4 … NancyLou, Credit: Stir in the heavy cream and cook until the mixture is hot and bubbling. Add onion, garlic and sugar; cook over medium heat 1-2 minutes or until onion is softened. Total Time: 2 hours 15 minutes. Allrecipes, 20 Things to Make With Canned Pumpkin (Besides Pie). Nadège Nzeyimana, Credit: Holiday Baker, Credit: "This is a delicious pasta casserole that my boss's wife cooked and sent with him for us all to share. Melt butter in a large pot over medium heat. Allrecipes is part of the Meredith Food Group. It's a creamy, but dairy-free, squash and pumpkin soup with holiday spices. So good.". Don't pass up our Pumpkin Soup just because it's simple! It does not taste at all like pumpkin!" Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. crys, Credit: Cover and cook for 20 minutes. Pumpkin puree works well in risotto because it adds to the dish's creaminess — as do subtly-sweet Gruyere and salty Parmesan. Janis Harrell, Credit: These taste of fall, and the crystallized ginger gives then a lovely little zing. I used 8 cups of canned pumpkin cubes. sonal, Credit: 37 Reviews. It takes just 15 minutes to prep and 30 minutes to cook. Recipe | Courtesy of Alton Brown. If you are using fresh pumpkin, use the same exact amount, 8 cups of diced pumpkin. As written this soup is paleo, gluten free, and dairy free. chef John, Credit: This no-knead pumpkin bread goes against the grain; it uses yeast and contains no added sugar.Â, "Wonderful spicy iced pumpkin cookies that both kids and adults love!" Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes. Serve immediately. Macaroni and cheese gets bumped up with pumpkin and broccoli for a fall-flavored vegetarian casserole. Bring to a boil, reduce heat and simmer for 5 minutes. You will add it to the recipe the same way as I do below. Step 2 Add the flour to … — frosty. There is no need to roast the pumpkin before you make the soup. — Yoly. Upgrade the recipe with raisins or chopped nuts. this link is to an external site that may or may not meet accessibility guidelines. small onion, finely chopped (about 1/4 cup). "It is fantastic! See our entire collection of Pumpkin Recipes. It is really creamy and delicious! Reviewers recommend dipping them in honey mustard or spicy mustard. Our recipes showcase the versatility of pumpkin as an ingredient in all kinds of recipes, with fresh-from-the-farm flavor shining in everything from chili to smoothies. Take full advantage of warm fall flavors and cool autumn weekends with this Pumpkin French Toast Bake. Canned pumpkin: You definitely want to make sure you get the correct can for this recipe – pure pumpkin puree and not a sweetened pumpkin pie filling! Whole Pumpkin Pie Soup. Showing 1-18 of 36. 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Dietary Notes & Recipe Tips. Great for everyday or as a special holiday addition. STEP 1. So quick and easy, simple whole ingredients. The addition of pumpkin, paprika, and cayenne turned out to be surprisingly delicious. Just peel your pumpkin, clean it from seeds, and dice it. Store in an airtight container in the refrigerator." Ingredient Note: Make sure to buy plain canned pumpkin and not canned pumpkin pie filling to use in this recipe. — Lisa Lewis, Canned pumpkin, store-bought puff pastry, brown sugar, ground cinnamon, and pumpkin pie spice are all you need to bake these impressive turnovers.Â, "I made these for a late afternoon snack today, and they were simply amazing. Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Dianne, Credit: Cook for 10 minutes, stirring to blend. If you do not need the pumpkin soup … Our very pumpkiny Famous No Coffee Pumpkin Latte tastes like everyone's favorite drink, minus the caffeine. Allrecipes, Credit: — Jenny Weaver-Beal. Cook onion in oil until ... cover and cook until tender. Add remaining water, pumpkin, broth, cinnamon and nutmeg. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. LYNNINMA, Credit: This rich soup is full of pumpkin, warm spices, and pureed until smooth and topped with bacon. — Gina, Pumpkin puree replaces tomato sauce in this rich, cheesy lasagna.Â, Credit: Fall doesn't really arrive till we stock our pantries with canned pumpkin. Alberta Rose, Credit: Rich, creamy, smooth, healthy made in the instant pot in 15 minutes or less from start to finish. Add the onion and cook until tender, stirring occasionally. Stir in the cream and let cool for 10 minutes. Substitute brown sugar for the maple syrup. Stir in parsley and increase heat to medium-high. Melt butter in 3-quart saucepan until sizzling. 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