Easy Pumpkin Soup
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5.0
180 reviews
Excellent
Easy Pumpkin Soup
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This easy pumpkin soup is made with a creamy chicken base and is loaded with bacon, pumpkin, spices, and pureed until smooth. This squash soup is as festive as it gets!
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Ingredients
- 4 lices Bacon chopped
- 1-2 tablespoons butter optional
- 1 medium onion diced fine
- ½ cup shredded carrot
- 1 clove garlic minced
- 1 teaspoon brown sugar
- 2 ½ cups chicken broth
- 1 bay leaf
- 2 prigs fresh thyme or ¼ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 15 ounces pumpkin puree
- ½ cup heavy whipping cream plus extra for garnish
- 2 tablespoons chopped fresh parsley divided
- ½ cup croutons optional garnish
Instructions
- In a soup pot over medium high heat, cook the bacon until crisp. Transfer to a paper towel line plate, leaving the 2 tablespoons of fat in the skillet. If the bacon grease is less than 2 tablespoons, add butter to make up the difference.
- Reduce the heat to medium and add the onion. Cook until softened, about 3 minutes. Stir in the carrot and garlic and cook until fragrant, about 1 minute more.
- Add the chicken broth, brown sugar, bay leaf, thyme sprigs, salt, pepper, and nutmeg. Bring to a boil, then reduce to low heat and simmer uncovered for 15 minutes.
- Add the pumpkin and cream and simmer for 2 to 3 minutes.
- Discard the bay leaf and using an immersion blender or hand blender, puree until smooth.
- Stir in 1 tablespoon of parsley and pour into soup bowls. Garnish with cream, croutons, crumbled bacon, and remaining parsley.
Notes
- To use fresh pumpkin, cut a small sugar pumpkin in half and remove the seeds. Brush with olive oil and bake 35-40 minutes at 350°F until tender. Scoop out the flesh and puree in a food processor.
- If you don't have an immersion blender or a hand blender, puree the finished soup in a regular blender. Be sure not to seal the blender tightly as the steam needs to escape.
- Milk can potentially curdle in hot soup. Heavy cream (or even coconut milk) is the best dairy to use in this recipe because the high-fat content keeps it from separating.
- Leftover soup will keep in the refrigerator for up to 4 days, and in the freezer for 8 weeks.
Nutrition Information
Show Details
Calories
302
(15%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Cholesterol
62mg
(21%)
Sodium
1055mg
(44%)
Potassium
504mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
19935IU
(399%)
Vitamin C
21.5mg
(24%)
Calcium
73mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302 | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 1055mg | 44% |
| Potassium | 504mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 19935IU | 399% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 73mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
180 reviews
Excellent
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