a delicious bowl of pumpkin soup

This is a great soup that you can make the day before for a company potluck or dinner with the whole family. Place in a crockpot, set to low. Once people taste it they will demand the recipe!

Pumpkin Soup

Serves 8
Prep time: 15 minutes
Cook time: 2 hours

Ingredients

  • 2 medium to small Sugar Pumpkins (3lb each)
  • 1/4 onion, chopped
  • 2 cloves of garlic, smashed
  • 3 strips of bacon, chopped
  • 2 medium carrots, thinly sliced
  • 48oz Chicken Stock
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup maple syrup
  • 2 TBS butter
  • 1/2 cup cream

Directions

  1. Turn the oven on to 350* F
  2. Cut the pumpkins in half. Place them cut side down on a baking sheet. Poke the outside of the pumpkin with a fork to allow steam to release.
  3. Place the pumpkins in the center rack of your oven. Cook for 35-45 minutes or until pumpkins are fork tender.
  4. Pull pumpkins from oven and allow to cool, before scrapping the meat from the pumpkins.
  5. In a stock pot drizzle a little oil in the bottom. Turn the stove to medium/low. While the pot is heating up place the chopped bacon into the pot. Cook down the bacon until it’s crispy. Remove bacon from pot and save for later.
  6. In the same pot, place the onion, garlic, and carrots. Allow to cook until onions are clear.
  7. Add in the pumpkin and stir until combined. Add half the stock and let simmer on low for 20 minutes.
  8. Add in the rest of the stock and simmer for another 20 minutes.
  9. With a stick blender blend the soup together until smooth.
  10. Add the cinnamon, nutmeg, cayenne, salt, pepper, and maple syrup.
  11. Simmer on low for 10 minutes.
  12. Add in butter and cream. Fully mix in and simmer for 10 minutes.
  13. Enjoy your homemade soup. Add bacon and pumpkin seeds to the top for a fun crunch and flavor.

Pro tips:

  • If you are a vegetarian you can use oil instead of bacon, switch the chicken stock for veggie stock, remove butter and add coconut milk. If you use the coconut cream be careful of the sweetness of the soup. You might want to add less maple syrup.
  • If you don’t have a stick bender you can puree the soup in a food processor or a blender. Please be careful with this way. If you use a blender, instead of the lid place a towel over the top so steam can release. With the food processor, attach the lid but remove the center tube to allow steam to release. If you don’t allow steam to release it will build up and can cause the lids to fly off.
  • The longer you allow the soup to simmer the flavors can meld better together.