Pumpkin Soup
User Reviews
5.0
42 reviews
Excellent
Pumpkin Soup
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This pumpkin soup is roasted pumpkin pureed with vegetables and cream, with a generous amount of smoky bacon on top. The best pumpkin soup you'll ever eat! It's elegant enough for a holiday meal, yet quick enough to put together on a busy weeknight.
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Ingredients
- 3 pound sugar pie pumpkin
- 6 lices Bacon diced
- 1/2 cup onion chopped
- 2 carrots peeled and chopped
- 1 teaspoon minced garlic
- 1/4 teaspoon dried thyme
- salt and pepper to taste
- 4 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup pumpkin seeds
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Cut the stem end off the pumpkin.
- Cut the pumpkin in half lengthwise and scoop out all the seeds. Place the pumpkin halves, cut side down, on a sheet pan coated with cooking spray.
- Roast the pumpkin for 35-40 minutes or until very soft.
- While the pumpkin is in the oven, cook the bacon in a large pot over medium heat. The bacon should be crispy and browned, which will take 5-6 minutes.
- Remove the bacon from the pot and reserve for later use. Drain most of the grease from the pot, leaving 1 tablespoon in the pot.
- Add the onion and carrots and cook for 5-7 minutes or until onions have softened. Add the garlic and thyme. Add salt and pepper to taste. Cook for 30 seconds.
- Remove the pumpkin from the oven. Scoop out the flesh and add it to the pot.
- Pour the chicken broth into the pot. Bring to a simmer.
- Let the soup simmer for 10-15 minutes or until vegetables are very tender. Stir in the heavy cream.
- Use an immersion blender or a traditional blender to puree the soup until smooth. Taste and add more salt and pepper if needed.
- Top the soup with reserved bacon, pumpkin seeds and parsley, then serve.
Notes
- This soup is best with a fresh sugar pie pumpkin, which is a variety of small pumpkin that is sweet and loaded with flavor. Don't try to use a jack-o-lantern style pumpkin.
- You can make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.
- Pumpkin soup stays fresh in the refrigerator for up to 3 days and can be frozen for 2 months.
Nutrition Information
Show Details
Calories
271kcal
(14%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
55mg
(18%)
Sodium
747mg
(31%)
Potassium
1068mg
(31%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
23141IU
(463%)
Vitamin C
34mg
(38%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 747mg | 31% |
| Potassium | 1068mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 23141IU | 463% |
| Vitamin C | 34mg | 38% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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