Description
A creamy and cozy pumpkin soup perfect for chilly autumn evenings.
Ingredients
Scale
- 2 cups pumpkin puree
- 4 slices turkey bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the turkey bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot and cook until translucent, about 5 minutes.
- Stir in the garlic, cumin, and cinnamon, cooking for another minute until fragrant.
- Add the pumpkin puree and broth, bringing the mixture to a gentle simmer.
- Allow the soup to cook for about 15-20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with crispy turkey bacon and fresh parsley.
Notes
Make-ahead magic: This soup freezes beautifully. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg