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.



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.


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

3 Cheese Tortilla Pizza Author : Pablo Levesque
3 P Salad Author : sueb