Description
A cozy pumpkin soup combining earthy sweetness with savory bacon and creamy richness, perfect for chilly evenings.
Ingredients
- 1 medium pumpkin, peeled and cubed
- 4 slices of bacon, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon nutmeg
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove it from the pot and set it aside, leaving the drippings in the pot.
- Add the diced onion and minced garlic to the pot. Sauté them until the onion becomes translucent and fragrant.
- Toss in the cubed pumpkin along with the vegetable broth, salt, pepper, paprika, and nutmeg. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and heat through gently without boiling.
- Serve hot, garnished with the crispy bacon.
Notes
For extra flavor, consider adding spices like cumin or cayenne pepper. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American