Sausage Pumpkin Soup Recipe | Mantitlement (2024)

FAQs

How do you make pumpkin soup thicker? ›

An easy way to thicken pumpkin soup without changing the recipe is to simmer it in a pot with the lid off for about thirty minutes. This will let some of the liquid evaporate and will help the soup thicken.

Like all sweet and creamy textures, pumpkin loves the savoury flavour of bacon, fried until crisp and sprinkled on top of a pumpkin and potato puree. Grilled pork goes well with pumpkin. Beef is also a great protein for pumpkin dishes.

Pumpkin is packed with vitamins and minerals, and it's relatively low in calories. It's also high in beta-carotene, with antioxidant and immuno-regulatory properties. If made according to a low-fat, low-sugar recipe, pumpkin soup is considered to be healthy.

Think aromatic whites like Fiano and Riesling, and medium-bodied Viognier and Chardonnay which have a rich, velvety texture like pumpkin soup.

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

For those watching their calorie intake, pumpkin is a fantastic choice. It's low in calories but still provides essential nutrients like vitamins A and C, which support digestive health and your immune system. Its high fiber content also helps you feel fuller for longer, reducing the likelihood of overeating.

Lowers blood pressure: A pumpkin's orange color is a sign that it's packed with potassium, which helps lower blood pressure, strengthen the bones, and reduce your risk of stroke and kidney stones.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

It is safe and healthy to eat pumpkin every day, but Campbell suggests sticking to only one serving per day—about half a cup of canned pumpkin and one cup of raw pumpkin – for a couple reasons. “Although pumpkins are great for you, they do contain a good amount of fiber,” says Menshulam.

Can you eat too much pumpkin soup? ›

As she tells #OWNSHOW, eating too much pumpkin can have an unintended effect on your skin. "If you actually consume too many vegetables or foods that have an orange-yellow color, your skin can start to turn a bit orange," Bowe says.

Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. What's more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.

If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

“Tannin in wine is a good start. Farmhouse cider, too. Some spirits can also match, but anything with overt alcohol can overwhelm soups. “I find that orange wines – white wines made like red wines – work very well, too.

The best way to thicken pumpkin soup, assuming you have pureed the soup with a stick blender or food processor, is to simmer it with the lid off for about half an hour. This will evaporate some of the liquid and result in a thicker soup.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

Raise the temperature: If your soup seems too watery while cooking, one way to thicken it without adding anything is to turn up the heat so excess moisture gets evaporated. Don't leave it on high heat for too long: Soup thickens as you cool it.