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Pumpkin Soup
an easy and flavorful pumpkin soup
Course
Main Course
Cuisine
American
Keyword
pumpkin, soup
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
servings
Calories
429
kcal
Author
Emma Chapman
Equipment
immersion blender
Ingredients
4
strips
bacon
½
yellow onion
1
apple
Granny Smith
4
cloves
garlic
¼
teaspoon
nutmeg
⅛
teaspoon
cayenne
½
teaspoon
rosemary
chopped
15
ounces
pumpkin puree
1 can
2
cups
chicken stock
¼
cup
half and half
salt and pepper
to taste
Instructions
In a medium to large pot, cook the bacon.
Once done, remove the bacon and set aside. Continue to cook in this same pot with the bacon fat.
Add the chopped onion and peeled/chopped apple. Cook for 2-3 minutes.
Add the garlic. Season with the nutmeg, cayenne, and rosemary. Cook for another 2-3 minutes.
Add the pumpkin puree and stock, stir together. Cook another 2 minutes until everything is hot and fragrant.
Use an immersion blender to blend the soup until smooth.
Stir in the cream. Taste and salt and pepper to taste.
Chop up the bacon and add this in before serving.
Notes
You can store leftover pumpkin soup in an airtight container in the refrigerator for at least 3-5 days.
Nutrition
Calories:
429
kcal
|
Carbohydrates:
46
g
|
Protein:
16
g
|
Fat:
22
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.1
g
|
Cholesterol:
38
mg
|
Sodium:
678
mg
|
Potassium:
1003
mg
|
Fiber:
9
g
|
Sugar:
23
g
|
Vitamin A:
33230
IU
|
Vitamin C:
18
mg
|
Calcium:
116
mg
|
Iron:
4
mg