Pumpkin Soup
Pumpkin Soup is perfect for fall and winter. Every smooth, warm spoonful topped with the crunch of maple pumpkin seeds, bacon and sage.
Servings 4 people
Calories 412kcal
Ingredients
- 2.5 pounds of sweet squash kabocha, delicata, butternut or acorn
- 1 onion peeled and cut into wedges
- 1 Granny Smith apple cored and cut into wedges
- 3 garlic cloves whole and unpeeled
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 6-8 cups chicken broth
- 2 heaping tablespoons brown sugar
- Ingredients
- 2 Tbsp. olive oil
- 1 bunch sage leaves
- 3 slices of bacon cut into batons width wise
- each "baton" is width of bacon x slightly less than 1/4"
- 1/2 cup of pumpkin seeds (pepitas)
- 3 Tbsp. brown sugar
Instructions
- Preheat oven to 350 f (180 c)
- Put squash, onion, apple, garlic cloves onto roasting pan. Sprinkle with cinnamon, nutmeg, a generals dosing of salt and pepper.
- Roast in oven until vegetables are cooked and soft. Approximately 30 minutes)
- Once cool enough to handle, remove squash from skin and squeeze out garlic.
- Add everything to a soup pot with 6 cups of chicken broth. Simmer for 15 minutes.
- Puree in blender or with stick blender. Add brown sugar to taste. Add more broth if needed to thin soup and reheat.
- Heat 2-3 Tbsps olive oil in frying pan over medium high heat.
- Add sage leaves and fry until crispy but not darkened. Remove and drain on paper towel.
- Add bacon batons to pan and fry until golden brown and starting to get crispy. Add pumpkin seeds and cook another minute or two.
- Add brown sugar and continue to stir until brown sugar has melted and caramelized over bacon and seeds.
- Serve soup in bowls and top with a tablespoon of bacon and pumpkin seed mixture, and one or two fried sage leaves.
Nutrition
Calories: 412kcal | Carbohydrates: 58g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1417mg | Potassium: 1490mg | Fiber: 8g | Sugar: 24g | Vitamin A: 30160IU | Vitamin C: 89mg | Calcium: 196mg | Iron: 4mg