I like to serve this soup warm or cold in small glasses as amuse-bouche. I prefer it mild in order to taste the subtlety of the ingredients but if you and your guests are into bolder flavors, add cayenne or hot sauce.

So today I decide to have a creamy pumpkin soup with some carrot. I use my pressure cooker and my blender to prepare this soup.

Have soup everyday for lunch with a wholemeal bap. This is very nutritious and my batch was 442 calories for 1620ml

A family favourite! Kids love the sweet flavour and it's thick and hearty too plys the bowl is edible!

This creamy soup is perfect for winter—earthy vegetables that comfort and warm the soul.

With the end of Fall and the beginning of Winter, there isn’t a better time to make this delicious pumpkin soup!Notes:- Adding acorn squash is optional, but a great add on !- You can use a submersion blender instead of a regular blender.

This snowy weekend made me crave a thick vegetable soup. Food writer Melissa Clark published this recipe in 2013 and it has been warming me up ever since.#cauliflower #carrot #soup #easy #winter #vegan #vegetarian #coriander

delish "V"

I had cranberries and a pumkin so I thought they might make a great soup. I was right

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

MY VEGAN VERSIONSWEET PUMPKIN AND SWEET CABBAGESIMPLE AND HEALTHYLOVING IT

A nice and tasteful recipe that is great for a cold winter's day. This is a recipe my mother makes often.