Easy Pumpkin Soup
User Reviews
5
Easy Pumpkin Soup
Description
Easy Pumpkin Soup brings together pumpkin puree and a savory base of cooked bacon fat, butter, onions, carrots, and garlic, simmered gently with chicken broth and fragrant aromatics including bay leaf, thyme, salt, pepper, and a hint of nutmeg. The soup is enriched with heavy cream to create a lush, velvety texture. After blending smooth, it’s garnished with cream, parsley, optional croutons, and reserved bacon to add different textures and layers of flavor.
The balance of savory and subtle sweetness, alongside the warmth of the spices, results in a comforting bowl that is creamy without heavy thickness. The inclusion of bacon fat in the cooking process deepens the umami, while the fresh carrot and onion build background flavor. The finishing garnishes provide freshness and crunch.
Presented as a starter or a light meal, this soup pairs well with crusty bread or a green salad. It stores well refrigerated for several days and can be frozen for longer keeping.
If fresh pumpkin is used, roasting before pureeing extracts natural sweetness and depth. Use an immersion blender or carefully puree in batches in a regular blender to achieve the smooth texture. Heavy cream is preferred for blending to help prevent curdling and add richness compared to milk alternatives.
Ingredients
- 4 lices Bacon chopped
- 1-2 tablespoons butter optional
- 1 medium onion diced fine
- ½ cup carrot shredded
- 1 clove garlic minced
- 1 teaspoon brown sugar
- 2 ½ cups chicken broth
- 1 bay leaf
- 2 prigs thyme or ¼ teaspoon dried thyme, fresh
- 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 parsley divided, chopped, fresh
- 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, roast a small sugar pumpkin at 350°F until tender, then puree for best flavor.
- If no immersion blender is available, carefully puree soup in batches in a regular blender, leaving the lid slightly open to release steam.
- Heavy cream is recommended to prevent curdling and enhance the soup's richness compared to milk.
- Soup keeps in the refrigerator up to 4 days and freezes well for up to 8 weeks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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