Pumpkin Soup
Pumpkin Soup is a Fall favorite around here with its light pumpkin flavor and creamy texture.
Servings: 8
Calories: 254kcal
Ingredients
- 5 thick-cut bacon strips, chopped
- 1 Vidalia onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 can (15 ounce) pure pumpkin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon pepper
- 1 cup heavy whipping cream
- 1 cup shredded Gouda cheese
- 1 cup Mozzarella cheese
- 2 tablespoons minced fresh parsley
- Additional shredded Gouda cheese, optional
Instructions
- In a Dutch oven, cook bacon over medium heat until crisp.
- Remove cooked bacon and set on paper towels to drain.
- Reserve 1 tablespoon of bacon drippings in the pan. Add diced onion to reserved bacon drippings and sauté until tender. Add garlic; cook 1 minute longer.
- Stir in the broth, pure pumpkin, paprika, salt, cumin, pumpkin spice, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
- Use an immersion blender and process until smooth. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.
Nutrition
Calories: 254kcal