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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.
Course
Soup
Cuisine
American
Servings
4
people
Calories
412
kcal
Author
The Art of Doing Stuff
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
½
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 ¼"
½
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:
412
kcal
|
Carbohydrates:
58
g
|
Protein:
10
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Cholesterol:
11
mg
|
Sodium:
1417
mg
|
Potassium:
1490
mg
|
Fiber:
8
g
|
Sugar:
24
g
|
Vitamin A:
30160
IU
|
Vitamin C:
89
mg
|
Calcium:
196
mg
|
Iron:
4
mg