Simple Pumpkin Soup

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.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
193 Calories

Recipe Instructions

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.
Simple Pumpkin Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, minced
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • ½ teaspoon paprika
  • salt and freshly ground black pepper to taste
  • 1 stalk celery, minced
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
  • 5 slices thick-cut reduced-sodium bacon, chopped
  • 1 red squash - peeled, seeded, and cubed
  • 1 large carrot, peeled and minced
  • 1 gallon chicken stock, or more as needed

Categories

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