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Pumpkin Soup

Pumpkin Soup

This creamy Pumpkin Soup is the ultimate comfort food, perfect for cozy evenings and festive gatherings. Brimming with rich pumpkin puree and infused with warm spices, this delightful dish is not only easy to prepare but also incredibly flavorful. Ideal as an appetizer or a light lunch, it’s a versatile addition to any meal. Packed with nutrients from pumpkin and carrots, each spoonful offers warmth and satisfaction. Customize it with your favorite herbs or garnishes to create a personal touch that will impress family and friends.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 medium onion (diced)
  • ½ cup shredded carrot
  • 2½ cups chicken broth
  • 1 (15 ounce) can pumpkin puree
  • ½ cup heavy whipping cream
  • 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
  • 2 tablespoons chopped fresh parsley (divided)
  • ½ cup croutons (optional garnish)

Instructions

  1. In a soup pot over medium-high heat, cook Turkey Bacon until crisp. Remove and leave 2 tablespoons of fat in the skillet.
  2. Sauté diced onion in the pot until softened (about 3 minutes), then add shredded carrot and garlic; cook for another minute.
  3. Pour in chicken broth, brown sugar, bay leaf, thyme, salt, pepper, and nutmeg; bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
  4. Stir in pumpkin puree and heavy cream; simmer for an additional 2-3 minutes.
  5. Discard bay leaf and thyme stems; blend until smooth using an immersion blender.
  6. Serve hot, garnished with fresh parsley or croutons if desired.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 230
  • Sugar: 4g
  • Sodium: 525mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: For added depth of flavor, consider roasting your pumpkin before puréeing. To make this soup vegan-friendly, substitute chicken broth with vegetable broth and heavy cream with coconut cream.

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