Pumpkin Soup Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
341 kcal
-
Course
Soup
-
Cuisine
North American
Pumpkin Soup Recipe
Description
The Pumpkin Soup Recipe starts with preparing maple bacon onions by cooking bacon until crisp and caramelizing sliced onions with maple syrup and ginger. These add sweetness and depth to the soup. The pumpkin soup base is made by sautéing onion and apple, then adding garlic, ginger, curry powder, and optional red pepper flakes before simmering with chicken stock, canned pumpkin, and orange juice. Blending the mixture results in a creamy, smooth texture.
The flavor balance is layered, combining sweet maple onions, warming spices, and the natural sweetness of pumpkin and apple. Ginger and curry powder provide gentle spice, while orange juice adds brightness. The bacon and onion mixture stirred in at the end contributes a smoky richness and texture contrast.
This soup can be served as a starter or a light meal and pairs well with crusty bread. It is especially suitable during the fall or cooler months for a warming, satisfying dish.
For fresh pumpkin, use a cooking pumpkin rather than a pumpkin for carving due to flavor differences, and increase cooking time until soft. Adjust salt according to your chicken stock and taste. If skipping the maple bacon onions, adding a splash of maple syrup to the soup can provide sweetness.
Ingredients
Maple Bacon Onions
- 4 lices Bacon
- 1 large onion thinly sliced
- ¼ cup maple syrup
- 1 tablespoon ginger finely minced
Pumpkin Soup
- 1 large onion chopped
- 1 apple peeled, cored, and diced
- 4 cloves garlic
- 3 tablespoons ginger minced
- 1 teaspoon curry powder
- red pepper flakes optional, a pinch
- 4 cups chicken stock
- 15 ounce pumpkin see notes for using fresh pumpkin, canned
- orange about ¼ cup, juice from 1 orange
- 1-2 teaspoons salt see notes, sea salt
Instructions
- Cook the bacon in a large frying pan over medium-high heat until crispy, about 10 minutes. Once it's crispy, remove it from the pan and pour half of the bacon oil into a large pot.
- Add the thinly sliced onion to the pan and cook it until it is quite soft, about 5 or 6 minutes. Add the maple syrup and ginger to the pan and continue to cook until the onions are thick and caramelized, about 10 minutes. Remove the pan from the heat, crumble the bacon over the onions, and stir to mix them together.
- While the onions are cooking, begin the soup. Add the onion and apple to the pot with the bacon oil and cook over medium-high heat for 5 mintues. Add the garlic and ginger and cook for 1 minute. Add the curry powder and, if using, the red pepper flakes, and cook for 1 minute.
- Add the chicken stock, can of pumpkin, and orange juice to the pot and simmer for 5 minutes. Blend the soup (using an immersion blender or in batches in your blender) until creamy. Season to taste with sea salt.
- Serve the soup topped with the maple bacon onions.
Notes
- Use a cooking pumpkin instead of carving pumpkin for better flavor and texture; peel, seed, and chop it before cooking about 15 minutes until soft.
- Adjust the salt amount depending on the chicken stock used; start with 1 teaspoon and add more as needed.
- If maple bacon onions are omitted, add a tablespoon of maple syrup directly to the soup to maintain sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 341kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 1083mg | 45% |
| Potassium | 798mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 29g | 58% |
| Vitamin A | 16630IU | 333% |
| Vitamin C | 22mg | 24% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
