Tummy Friendly Creamy Pumpkin Soup
Cozy Up with Creamy Pumpkin Soup: A Fall Favorite
As the leaves change and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. And when it comes to fall flavors, pumpkin reigns supreme! Our Creamy Pumpkin Soup is the perfect blend of seasonal goodness and creamy indulgence. It’s surprisingly easy to make, packed with nutrients, and incredibly versatile – making it ideal for a quick lunch, a light dinner, or even a sophisticated starter.
This isn’t your average pumpkin soup. We’ve focused on creating a flavor profile that’s both warming and subtly spiced. The ginger and turmeric add a beautiful depth, while the soya cream provides a luxurious texture without relying on dairy. Plus, we’ve included options to tailor the recipe to specific dietary needs, like a low-residue modification for those who need it.
Why You’ll Love This Recipe:
- Easy & Quick: Ready in just 30 minutes!
- Flavorful: A delightful balance of pumpkin, ginger, and turmeric.
- Versatile: Perfect as an appetizer, lunch, or dinner.
- Dietary Considerations: Easily adaptable for low-residue diets.
- Comfort Food: A warm and cozy bowl of goodness.
Tips for the Best Pumpkin Soup:
- Pumpkin Puree: Using 100% pumpkin puree (not pumpkin pie filling!) is key.
- Spice it Up: Feel free to adjust the amount of ginger and turmeric to your liking. A pinch of cayenne pepper can also add a lovely kick.
- Creamy Texture: The soya cream adds a wonderful richness. If you prefer, you can substitute with coconut cream for a slightly different flavor profile.
- Low-Residue Option: Adding the potato and carrot makes this soup suitable for a low-residue diet. Ensure they are thoroughly boiled and peeled.
Frequently Asked Questions:
Q: Can I use fresh pumpkin instead of puree?
A: Yes, you can! You’ll need about 1.5-2 cups of cooked pumpkin puree. Roasting the pumpkin first will enhance the flavor.
Q: Is this soup vegan?
A: Yes! This recipe is naturally vegan.
Q: Can I freeze this soup?
A: Absolutely! Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a good choice! A side salad or a grilled cheese sandwich also pairs well.
Q: I don’t have soya cream, what can I substitute?
A: Coconut cream is a great substitute. You could also use cashew cream (soaked cashews blended with water) for a similar texture.
We hope you enjoy this comforting and flavorful Creamy Pumpkin Soup! It’s the perfect way to embrace the flavors of fall.
Creamy Pumpkin Soup
Ingredients
- 400 g Pumpkin puree
- 800 ml Chicken broth Use a low-FODMAP broth without garlic and onion
- 1 small Ginger chopped
- 1 tsp Turmeric
- 1/4 tsp Black pepper
- 30 ml Soya cream
- 1 medium Potato optional, for low residue diet
- 1 medium Carrot optional, for low residue diet
Instructions
- If using, boil potato and carrot until soft. Drain and set aside.
- Combine pumpkin puree, chicken broth, ginger, turmeric, and black pepper in a pot.
- Bring to a simmer and cook for 15 minutes.
- If using, add boiled potato and carrot to the pot.
- Blend the soup using a hand blender or regular blender until smooth.
- Stir in the soya cream and heat through.
- Serve warm.
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