Simple Pumpkin Soup

A simple, comforting, and delicious pumpkin squash soup. Drizzle heavy whipping cream over soup and sprinkle finely chopped celery leaves and finely sliced green onion for garnish.

INGRIDIENT

1 tablespoon olive oil

1 large onion, minced

5 slices thick-cut reduced-sodium bacon, chopped

1 stalk celery, minced

2 cloves garlic, minced

1 sprig fresh rosemary, leaves stripped and finely chopped

1 red squash - peeled, seeded, and cubed

1 large carrot, peeled and minced

½ teaspoon paprika

¼ teaspoon cayenne pepper

1 gallon chicken stock, or more as needed

salt and freshly ground black pepper to taste

DIRECTION

Step: 1

Heat a large soup pot over medium-low heat; add olive oil and heat until it starts to smoke. Decrease heat to low and add onion, bacon, celery, garlic, and rosemary to the hot oil. Cover pot with a lid and cook until onion is tender and bacon is cooked through, 3 to 5 minutes.

Step: 2

Mix squash, carrot, paprika, and cayenne pepper into onion-bacon mixture; return lid and increase heat to medium-low. Cook squash mixture, stirring occasionally, until squash is softened and nearly cooked through, about 20 minutes.

Step: 3

Pour chicken stock over squash mixture and increase heat to medium-high; cook until squash is cooked through, about 10 minutes more. Remove pot from heat and cool soup slightly, 2 to 3 minutes.

Step: 4

Blend soup using an immersion blender until smooth; season with salt and pepper. Add more chicken stock for a thinner soup.

NUTRITION FACT

Per Serving: 193 calories; protein 7.4g; carbohydrates 21.7g; fat 10g; cholesterol 12mg; sodium 1960.4mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb