Gallery: Six Yummy Organic Pumpkin Recipes You Can Make for Thanksgivin...

 
This time of year calls for soups, and the pumpkin based variety are hearty and filling, while low in calories and easy to make. Simply sauté one onion in 1 tablespoon of margarine in a medium saucepan until clear. Then add 1 can of pumpkin puree, 1 1/3 cups vegetable broth, 3 cups soy milk (or dairy), ½ teaspoon of nutmeg and ½ teaspoon sugar. Cook over medium heat for just 15 minutes. The stick to your ribs creamy soup practically makes itself!

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5 Comments

  1. Pomtastic January 14, 2013 at 2:27 pm

    Thanks to you I just make the best Pumpkin Soup I\’ve ever had . I sauteed the onion in butter then I used 1 can of Pumpkin and I added Cinnamon, Ground Nutmeg, Cloves, sugar and Vanilla Extract.

    YUMMY!
    Thank you

  2. Shauna Lacoste November 10, 2012 at 7:40 pm

    I made the soup came out super bland–was it really supposed to be 3 cups of soymilk? I managed to salvage it by adding another container of pumpkin, a bouillon cube, some carrot juice and ground ginger… but it still had a very soymilky aftertaste 😛

  3. Meriwether October 22, 2012 at 1:05 pm

    It’s fall. Pumpkins are in season. USE FRESH PUMPKIN! You could make any of these year-round because the pumpkin comes in a CAN.

  4. mexican food November 2, 2011 at 7:41 am

    Pumpkin is great with pasta, so I’ll be trying that recipe. I wonder why we don’t use it more – pumpkin fajitas, anyone?

  5. Green Joy October 14, 2011 at 2:34 pm

    These are recipes I will definitely try out. I think I’ll make my mom some of that creamy soup and pudding. Thanks for these!

    Juan Miguel Ruiz (GreenJoyment)

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