Pumpkin, which is sweet, delicious and low in calories, is one of the favorite ingredients of many fitness and weight loss enthusiasts. This easy and creamy pumpkin soup is a simple and comforting way to eat pumpkin for the whole family.
Ingredients
- 1.2 kg / 2.4 lb pumpkin (any type), with skin or peeling and removing seeds
- 2 slices bacon
- 1 onion, cut into 1.5cm / 2/3" chunks
- 5 cloves garlic, slices
- 1 potato, cut into 1.5cm / 2/3" chunks
- 1 carrot, cut into 1.5cm / 2/3" chunks
- 1 bay leaf
- 500 ml chicken or vegetable broth/soup
- 250 ml water
- sallt and pepper
FINISHES:
- 200 ml cream, or half and half or milk
Instructions
- Peel the pumpkin skin and scrape out the seeds. Cut into 4cm / 1.5" chunks. (Note 1)
- Preheat the oven to 220C/430F (standard) or 200C/390F (fan/convection). Spread the squash on the baking sheet and bake for 20 minutes.
- Cut the bacon into slices. Cut all the vegetables to the right size.
- Heat the pot, add the bacon slices and fry them until golden brown.
- Add the onion and stir fry until translucent. (Note 2)
- Add carrots and stir fry for 2 minutes, add garlic and stir fry for 1 minute. (Note 3)
- Add potatoes and stir fry for 2 minutes, add roasted squash, chicken broth, water and bay leaf. (Note 3)
- Cover pot and cook until potatoes are tender, about 5 minutes.
- Remove from heat and remove bay leaf, mash with a hand blender until smooth.
- Season to taste with salt and pepper and stir in the cream (never cook the soup if you add the cream or it will break down).
Tips & Notes:
- You can use the skin of the pumpkin or the peeled pumpkin. Roasted pumpkin has a sweet aroma and a nutty pumpkin flavor.
- This way the onion develops its natural sweetness and releases its flavor.
- Stir-fry carrots and potatoes to caramelize and give them a rich, buttery, nutty flavor.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
