Description
A warm, creamy pumpkin soup perfect for fall, capturing nostalgia and comfort in every spoonful.
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
- In a large pot, cook the turkey bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot 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, allowing the flavors to meld together.
- 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 in advance and stored in the fridge for up to 3 days. Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg