Pumpkin Soup
Perfect for a cozy autumn day. This delicious, flavorful pumpkin soup is rich, creamy and very easy to make.
Here are the reasons why you will love this recipe
- Pumpkin soup is the ultimate cozy autumn soup! Pumpkin recipes are always a winner in autumn. This soup will fill your house with that comforting pumpkin and spice smell and warm your belly in the cool autumn evenings.
- The flavor of this soup can not be beat. Pumpkin with onion, bacon, mushrooms and just a hint of garlic and nutmeg, then finished off with a bit of cream. Absolutely delicious.
- Easy and affordable to make. You can make this soup in less than an hour with very little hands on time.You can even store single servings in the freezer, making it a great make ahead option too.
- This recipe is adaptable to work well for anyone. It is naturally gluten free. You can make it dairy free by by swapping out the butter and cream. You can even make it vegetarian by leaving out the bacon and swapping the stock.
Ingredients
Pumpkin – Use a crown or butternut pumpkin. Your pumpkin will be peeled and chopped, then added to the saucepan. No need to roast the pumpkin beforehand.
Chicken stock – This gives the best flavor to your pumpkin soup but can be swapped for vegetable stock if you prefer.
Bacon – Bacon is a great flavor booster for your pumpkin soup. Why not fry up some extra bacon to sprinkle over the top of your finished soup for a great bite of texture.
Mushrooms – Mushrooms give an earthy richness to your pumpkin soup. Use 3 large button mushrooms or one portobello.
Onion – One large brown onion.
Butter – For cooking your onions, mushroom and bacon. You can swap this out for cooking oil if you like.
Garlic – fresh and diced garlic or garlic powder will both work well here.
Nutmeg – The perfect spice for pumpkin.
Cream – Use heavy whipping cream for that decadent finishing touch. You can leave the cream out or use coconut cream if you need a dairy free option.
What other recipes can you make with pumpkin
The great thing about pumpkin is that it is so versatile. You can use it is sweet or savory dishes.This pumpkin soup recipe will use about half of a large crown pumpkin That makes it perfect for making 2 batches of this delicious pumpkin soup. Or you can try some of these other delicious pumpkin recipes ….
Pumpkin cake with spiced brown sugar frosting
Pumpkin donut bites with chocolate topping
Some breads that are perfect for dipping
Cheesy garlic pull apart bread
Pumpkin soup
Ingredients
Method
- Prepare your vegetables and bacon. First, dice the onions and mushrooms. Next, roughly chop your bacon. Finally, roughly chop the pumpkin into medium sized chunks, removing the skin and seeds as you go.
- Place your onions into a large saucepan with the butter. Cook on a medium-high heat until the onions are cooked through.
- Next, add the mushrooms and bacon to your saucepan. Cook through, stirring occasionally for about 2 minutes or until the mushrooms and bacon are cooked through.
- Add the chopped and peeled pumpkin to your saucepan and pour over 4 cups of water(or enough to just cover the pumpkin). Sprinkle the stock cubes over the top before mixing everything together. Allow the soup to come to the boil and then reduce the temperature to a medium-low heat. Simmer your pumpkin soup for around 30 minutes or until the pumpkin is very tender and able to be mashed with a fork.
- When your soup has cooked you can add in the garlic and nutmeg.
- Blend your pumpkin soup until smooth.
- Pour in the cream and stir to combine. Taste test your soup and add salt and pepper if needed.
- Serve hot.
Notes
This pumpkin soup will also last up to three months in the freezer.
To freeze your soup, place single servings of the cold soup into snap lock sandwich bags. Remove all of the air, before sealing the bag shut. Lay each bag flat to freeze.
Thank you so much for taking the time to read through my pumpkin soup recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
