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| Simple Pumpkin Soup |
"A simple, comforting, and delicious pumpkin squash soup. Drizzle heavy whipping cream over soup and sprinkle finely chopped celery leaves and finely sliced green onion for garnish."
Ingredients :
- 1 tablespoon olive oil
- 1 large onion, minced
- 5 slices thick-cut reduced-sodium bacon, chopped
- 1 stalk celery, minced
- 2 cloves garlic, minced
- 1 sprig fresh rosemary, leaves stripped and finely chopped
- 1 red squash - peeled, seeded, and cubed
- 1 large carrot, peeled and minced
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 gallon chicken stock, or more as needed
- salt and freshly ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 55M |
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- Heat a large soup pot over medium-low heat; add olive oil and heat until it starts to smoke. Decrease heat to low and add onion, bacon, celery, garlic, and rosemary to the hot oil. Cover pot with a lid and cook until onion is tender and bacon is cooked through, 3 to 5 minutes.
- Mix squash, carrot, paprika, and cayenne pepper into onion-bacon mixture; return lid and increase heat to medium-low. Cook squash mixture, stirring occasionally, until squash is softened and nearly cooked through, about 20 minutes.
- Pour chicken stock over squash mixture and increase heat to medium-high; cook until squash is cooked through, about 10 minutes more. Remove pot from heat and cool soup slightly, 2 to 3 minutes.
- Blend soup using an immersion blender until smooth; season with salt and pepper. Add more chicken stock for a thinner soup.
Notes :
- This soup can be served in a sturdy crusty round bread for an extra touch.
- Red squash is also known as Japanese squash.
- If using cubes, use about 3 with the suggested amount of water suggested on the cube packaging. Vegetable stock can be used in place of chicken stock if desired.
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