Pumpkin Soup
an easy and flavorful pumpkin soup
Servings 2 servings
Calories 429kcal
Equipment
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: 429kcal | Carbohydrates: 46g | Protein: 16g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 678mg | Potassium: 1003mg | Fiber: 9g | Sugar: 23g | Vitamin A: 33230IU | Vitamin C: 18mg | Calcium: 116mg | Iron: 4mg