I know pumpkin is already here and in everything we could possibly pumpkin-spice-ify. (<– Can that be a new word?)
But still — PUMPKIN!!! Yay! First pumpkin recipe of the season!
I took the savory route though and it is deeeelish. It’s like fall in a bowl.
I think soup is best made by taste, especially when it comes to seasonings. In order to share the recipe with you, I did measure and record how much I put in it but I want to encourage you to taste the soup along the cooking process. Salt, specifically, will need to be done by taste. Put those tastebuds to good use!
Savory Pumpkin Soup; Recipe or Not
- 1 can pumpkin puree (make sure it’s pure pumpkin with no spices added)
- 1 1/2 c. low-sodium vegetable stock
- 1/2 small onion, diced (about 1/4 cup)
- 3/4 – 1 t. ground sage
- 1/4 t. garlic powder
- salt to taste
- small pinch of black pepper
- 1/4 – 1/2 c. cream or milk
- pepita seeds & crumbled bacon for topping
- 1-2 T. olive oil
In a medium pot, heat the olive oil over medium heat. Once heated, sauté the onions for a few minutes with a pinch of salt. Add in the sage, garlic powder, and black pepper, cook for a minute. Then add the pumpkin puree and vegetable stock, stir or whisk until combined and the consistency is smooth. Simmer on low for 30 minutes. OPTIONAL: for a totally smooth soup, puree the soup in a blender or with an immersion blender (I did not do this step). After the soup has simmered, stir in the cream or milk. Top with pepita seeds and crumbled bacon. Enjoy!
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