Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Creamy Pumpkin and Bacon Soup
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Delicious fall flavors of pumpkin, garlic, onions, and potatoes in a beautiful and hearty puree. Top with bacon and sour cream for autumnal perfection.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
6 slices bacon, chopped
1 large onion, finely diced
2 teaspoons crushed garlic
1 1/2 pound pumpkin, peeled and chopped
2 large potatoes, peeled and chopped
3 cups chicken stock
1/2 cup finely chopped fresh herbs such as oregano or rosemary
1/2 cup heavy cream
salt and pepper, to taste
sour cream to serve, optional
directions
Cook the bacon in a large saucepan over medium heat. When browned, remove the bacon with a slotted spoon and let drain on paper toweling.
Add the onion and garlic to the pan. Cook, stirring frequently, for 3 minutes or until the onion is soft.
Add the pumpkin and potatoes to the pan. Cook, stirring occasionally, for 5 minutes.
Add the stock and bring the soup to a boil. Reduce the heat to a simmer, cover the pan, and cook for 20 minutes or until the vegetables are tender.
Use a hand blender or transfer the soup to a standard blender (let it cool slightly first) and puree until smooth.
Add the bacon, fresh herbs, and cream to the soup. Heat through but do not let the soup boil. Adjust the seasoning as needed with salt and pepper.
Divide the soup between individual serving bowls. Garnish each serving with sour cream.
recipe tips
Use a quality chicken stock for a richer flavor.
Try roasting the pumpkin before adding it to the soup to increase its natural sweetness.
If using a blender, be cautious of the hot soup expanding and creating steam; let it cool slightly before blending.
For a garnish, crispy fried onions or croutons can add a nice crunch.
Try toppings like chopped chives or fresh herbs.
If you want a more complex flavor, add a pinch of nutmeg or cinnamon.
Taste the soup before serving; adjusting seasoning can make a big difference in flavor.
common recipe questions
What types of pumpkin are best for soup?
Sugar pumpkins or pie pumpkins are ideal for soups as they are sweeter and have a smoother texture compared to larger pumpkins used for decoration.
Can I use canned pumpkin instead of fresh pumpkin?
You can use canned pumpkin puree, though it may slightly change the texture. Use about 1 1/2 cups of canned pumpkin to replace the fresh.
How do I peel and chop a pumpkin?
Cut the pumpkin in half, scoop out the seeds with a spoon, and use a sharp knife to remove the skin carefully. Make sure to secure the pumpkin on a stable surface while cutting it.
Can I add other vegetables to the soup?
Carrots, celery, or sweet potatoes can be added for extra flavor. Just chop them to a similar size as the other ingredients for even cooking.
How can I make the soup spicier?
Add a pinch of cayenne pepper or some diced jalapenos during the cooking process for a spicy kick. You can adjust the spice to taste.
Can I make this soup ahead of time?
This soup can be made a day in advance. Just let it cool completely before storing it in the refrigerator. The flavors will strengthen overnight.
How do I store leftovers?
Store the leftover soup in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool completely before sealing.
Can this soup be frozen?
You can freeze the soup for up to 2-3 months. Make sure to leave some space in the container for expansion as it freezes. Reheat gently after thawing.
How should I reheat the soup?
Reheat the soup on the stove over low to medium heat, stirring occasionally. Avoid boiling as it can affect the texture of the cream.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock can be used. The flavor may be slightly less rich, but it's a perfect alternative.
What herbs can I use apart from oregano or rosemary?
Thyme, sage, or parsley would also compliment the flavors of the pumpkin and potatoes nicely. Fresh herbs are generally recommended, but dried herbs can work as well (use 1/3rd the amount)
How thick should the soup be?
The soup's thickness can be adjusted to taste. If you prefer it thinner, add more stock. For a thicker soup, let it simmer longer or reduce the amount of liquid added.
tools needed
Large Saucepan: For cooking the bacon, onions, garlic, pumpkin, and potatoes, as well as for simmering the soup.
Measuring Cups and Spoons: For measuring the ingredients including the crushed garlic, chicken stock, and herbs.
Slotted Spoon: For removing the cooked bacon from the pan, allowing excess fat to drain off.
Wooden Spoon or Spatula: For stirring the ingredients in the saucepan while cooking.
Hand Blender or Standard Blender: To puree the soup until smooth. A hand blender allows for easy blending directly in the pot, while a standard blender requires transferring the soup in batches.
Knife or Vegetable Peeler: For peeling the pumpkin and potatoes before chopping them into pieces.
Knife: A sharp knife is needed for dicing the onion and garlic, as well as chopping the pumpkin and potatoes.
Cutting Board: For chopping the vegetables and bacon.
Paper Towels: For draining the excess fat from the cooked bacon after removing it from the saucepan.
nutrition data
205 calories, 13 grams fat, 19 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
July 21, 2020
Best pumpkin soup I have tasted easy to make and very tasty.
November 23, 2011
Made this soup for a party and EVERYONE loved it. Its delicious. We quadrupled the recipe for 26 people and they all wanted seconds so virtually nothing was left at the end of the night. Fantastic.