Description
A creamy pumpkin soup that brings comfort and warmth, 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 in a large pot over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion 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 simmer.
- Let it cook for about 15-20 minutes to allow the flavors to meld beautifully.
- Blend the soup until smooth using an immersion blender or a 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
This soup can be made ahead of time and stored in the fridge for up to three days. Leftover soup can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg