5 from 50 votes
Pumpkin Soup Recipe
This Pumpkin Soup Recipe uses pumpkin puree combined with chicken stock, spices, and aromatic ingredients like onions, garlic, and ginger to create a warm, creamy soup. It features a sweet-savory balance with the addition of maple bacon onions and a touch of orange juice, enriching the flavor complexity. The soup is blended smooth and seasoned to taste, providing a comforting fall-inspired dish.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
servings
Calories:
341 kcal
Course:
Soup
Cuisine:
North American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 341
% 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.