Simple Pumpkin Soup recipe
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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 ½ teaspoon paprika ¼ teaspoon cayenne pepper 1 gallon chicken stock, or more as needed salt and freshly ground black pepper to taste
Nutrition Info
- 192.5 caloriescarbohydrate: 21.7 gcholesterol: 12 mgfat: 10 gfiber: 3.7 gprotein: 7.4 gsaturatedFat: 3.1 gservingSize: -sodium: 1960.4 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Simple Pumpkin Soup
Directions
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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.