Ultra creamy Pumpkin Soup is spiked with fall spice. A great starter for a multi course holiday dinner or a simple lunch with a green salad, either way it's hearty and soul warming.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dinner, lunch
Cuisine: American
Keyword: Pumpkin Bisque, Pumpkin Soup
Servings: 8
Calories: 205kcal
Author: Kellie
Cost: $8
Equipment
1 dutch oven
Ingredients
4slicesbaconcut into 1/2 inch pieces
1oniondiced
3clovesgarlicminced
1tablespoonpeeled and minced ginger
15ouncecan pumpkin puree
1teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4teaspooncayenne pepper
5cupschicken stock
1/4cupmaple syrup
1 1/2teaspoonorange juice
1/2cupheavy cream
Garnishbacon, pumpkin seeds, parsley, pecans.
Instructions
In a dutch oven over medium high heat, cook the bacon until crisp. Transfer to a plate with a slotted spoon and set aside.
Add the onion to the pan and cook until softened, approximately 2-3 minutes. Stir in the garlic and ginger, continue to cook for 1 minute.
Stir in the pumpkin puree, cinnamon, nutmeg, cayenne, chicken stock and maple syrup. Bring to a simmer, cover and continue simmering for 15 to 20 minutes.
Remove from the heat and blend the mixture with an immersion blender and blend until smooth.
Stir in the orange juice and cream. Season with salt and pepper, to taste.
Serve with the crumble bacon, pumpkin seeds, candied pecans and chopped parsley, if desired.
Notes
Pumpkin Soup can be made up to 3 days in advance Store in an airtight container, refrigerated, until ready to reheat.