Pumpkin Soup
User Reviews
5
Pumpkin Soup
Description
Pumpkin Soup uses a sugar pie pumpkin roasted until soft and combined with sautéed bacon, onion, and carrot to build a flavorful foundation. Garlic and dried thyme enhance the aroma and taste. Chicken broth simmers with the vegetables, extracting deeper flavors, then heavy cream is stirred in for a velvety texture. The soup is blended until smooth, creating a warm, creamy consistency. Pumpkin seeds sprinkled on top add a crunchy contrast, while chopped parsley brings a touch of freshness.
The roasting of the pumpkin concentrates its sweetness, complementing the smoky bacon and the earthiness of the herbs. The soup offers a harmonious balance of sweet, savory, and herbal notes. Its creamy nature and comforting warmth make it suitable as a first course or a light meal, especially during fall or winter months.
The method advises roasting the pumpkin halves cut side down on a greased pan, then making the soup in one pot to blend the cooked pumpkin with other ingredients. Adjust seasoning with salt and black pepper. The soup keeps in the refrigerator for up to 3 days and freezes well for about 2 months. Using a sugar pie pumpkin is recommended for better sweetness and flavor rather than a jack-o-lantern pumpkin.
Ingredients
- 3 pound sugar pie pumpkin
- 6 lices Bacon diced
- 1/2 cup onion chopped
- 2 carrot peeled and chopped
- 1 teaspoon garlic minced
- 1/4 teaspoon thyme dried
- salt to taste
- black pepper to taste
- 4 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup pumpkin seeds
- 2 tablespoons parsley chopped
- 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
- Use a sugar pie pumpkin for best flavor; avoid jack-o-lantern pumpkins as they lack sweetness.
- You can omit bacon and substitute vegetable broth to make the soup vegetarian.
- Store leftover soup in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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