Description
Indulge in the comforting warmth of this creamy Pumpkin Soup, perfect for chilly evenings and festive gatherings. With its rich flavor profile from pumpkin puree and aromatic spices, this soup is a delightful treat that will satisfy your cravings. It’s incredibly easy to prepare, making it ideal for both novice cooks and seasoned chefs. Enjoy it as a cozy starter or a light lunch, paired beautifully with crusty bread or fresh salads. This recipe also serves as an excellent option for meal prep, as it keeps well in the fridge for quick weeknight dinners.
Ingredients
Scale
- 2 tablespoons Turkey Bacon grease (or butter)
- 1 medium onion (diced)
- ½ cup shredded carrot
- 1 clove garlic (minced)
- 2½ cups chicken broth
- 1 teaspoon brown sugar
- 1 bay leaf
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- ½ cup heavy whipping cream
Instructions
- In a large soup pot over medium-high heat, cook Turkey Bacon until crisp. Transfer to a paper towel-lined plate, leaving the grease in the pot.
- Reduce heat to medium; add onion and sauté until softened. Stir in carrot and garlic; cook until fragrant.
- Add chicken broth, brown sugar, bay leaf, thyme, salt, pepper, and nutmeg; bring to a boil and simmer uncovered for 15 minutes.
- Stir in pumpkin puree and cream; simmer for another few minutes.
- Discard bay leaf and thyme stems; blend until smooth using an immersion blender.
- Serve garnished with parsley, croutons, and crumbled Turkey Bacon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg