Pumpkin Soup Recipe
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.
Servings: 8
Cost: $8
Equipment
- chef's knife
- cutting board
- grater
- measuring cup
- measuring spoons
Ingredients
- 4 slices bacon cut into 1/2-inch pieces
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon peeled and minced fresh ginger
- 1 15- ounce can pumpkin puree not pumpkin pie filling
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 5 cups low-sodium chicken stock
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons fresh orange juice
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- For Serving Optional
- Reserved crumbled bacon
- Pumpkin seeds
- Candied pecans
- Chopped fresh parsley
- Heavy cream for drizzling
Instructions
- Cook the bacon. In a Dutch oven over medium-high heat, cook the bacon until crisp. Transfer to a plate with a slotted spoon and set aside, leaving the bacon drippings in the pot.
- Cook the aromatics. Add the onion and cook until softened, about 2–3 minutes. Stir in the garlic and ginger and cook for 1 minute, until fragrant.
- Simmer the soup. Stir in the pumpkin puree, cinnamon, nutmeg, cayenne, chicken stock and maple syrup. Bring to a simmer, cover and cook for 15–20 minutes.
- Blend. Remove from the heat and use an immersion blender to puree the soup until completely smooth.
- Finish the soup. Stir in the orange juice and heavy cream. Season with salt and pepper to taste.
- Serve. Ladle into bowls and garnish with the reserved crumbled bacon, pumpkin seeds, candied pecans, chopped parsley or a drizzle of cream, if desired.
Notes
- Pumpkin Soup can be made up to 3 days in advance. Store in an airtight container in the refrigerator until ready to reheat.
- Reheat gently on the stovetop over medium-low heat.
- If the soup becomes too thick after refrigeration, stir in a splash of chicken stock until it reaches your desired consistency.
- For a vegetarian Pumpkin Soup, omit the bacon, sauté the onion in olive oil and substitute vegetable stock for the chicken stock.
- Be sure to use plain pumpkin puree and not pumpkin pie filling.
Nutrition
Calories: 205kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 296mg | Potassium: 359mg | Fiber: 2g | Sugar: 11g | Vitamin A: 8530IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg