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
Ingredients
- 4 slices bacon cut into 1/2 inch pieces
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon peeled and minced ginger
- 15 ounce can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 5 cups chicken stock
- 1/4 cup maple syrup
- 1 1/2 teaspoon orange juice
- 1/2 cup heavy cream
- Garnish bacon, 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.
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