This pumpkin soup recipe combines quickly and has many of the flavors I associate with fall. This soup is really easy and delicious – I think you’ll love it!
Honestly, sometimes I think pumpkin soup can be a bit boring. I love pumpkin, but I think it tastes best when paired with other bold or spicy flavors. This pumpkin soup is far from boring!
- mashed pumpkin – canned (or homemade)
- Smoked salt pork
- Sour apple
Start by cooking the bacon. Set it aside when done, but continue cooking everything else in the bacon fat.
Then we break up the sour apple, onion and garlic. This doesn’t take long but is probably the “longest” part of this entire recipe.
Next, we’ll add pumpkin puree, stock, spices and herbs. Once that’s done, we finish off by adding the chopped bacon again.
Tips for Implementation:
- Fresh rosemary is delicious but can overheat, so use it sparingly. You can always add more after tasting at the end.
- Braised chicken or vegetables would go well in this soup. If you want to eliminate all animal products, you can omit the bacon (add some oil to cook the vegetables) and swap out the cream for a non-dairy substitute. The final soup will be a little different, but still super delicious.
- This pumpkin soup makes a great leftover! Store in an airtight container for up to 3-5 days and reheat for a quick lunch.
Frequently asked questions
What seasonings go well with pumpkin?
Strong or spicy spices, like nutmeg, cloves, cinnamon, ginger, cayenne pepper, or chili peppers. Fresh herbs like rosemary, thyme, and sage also go well with pumpkin.
How long can leftover pumpkin soup be stored in the refrigerator?
So as long as it is stored in an airtight container, it should be good for at least 3-5 days and possibly longer.
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Cook bacon in a medium to large pot.
Once done, remove the bacon and set aside. Continue cooking in the same pot with the bacon fat.
Add chopped onion and peeled/minced apple. Cook for 2-3 minutes.
Add garlic. Season with nutmeg, cayenne pepper, and rosemary. Cook for another 2-3 minutes.
Add pumpkin puree and stock, stir well. Cook for 2 more minutes until everything is hot and fragrant.
Use an immersion blender to blend the soup until smooth.
Stir the cream. Season to taste and salt and pepper to taste.
Finely chop the bacon and add it before serving.
You can store leftover pumpkin soup in an airtight container in the refrigerator for at least 3-5 days.
Note: Nutrition is calculated automatically, using Spoonacular, for your convenience. If relevant, we recommend using your own nutritional calculations.