Spiced Pumpkin Soup
This makes a total of 3 servings of Spiced Pumpkin Soup. Each serving comes out to be 624 calories, 185.9g fats, 7.2g net carbs, and 146.2g protein.
Ingredients
Pumpkin Soup:
- 4 tablespoon butter
- ¼ medium onion
- 2 teaspoon ruled.me roasted garlic
- ½ teaspoon fresh ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground nutmeg
- 1 whole bay leaf
- 1 cup pumpkin puree
- 1 ½ cup chicken broth
- 4 ounce bacon
- ½ cup heavy whipping cream
Instructions
- In a large saucepan over medium-low heat, add the butter and let it melt completely. You want it to take on a golden color.
- Dice the onion and mince the garlic and fresh ginger.
- In a small container, mix the salt, pepper, cinnamon, coriander, nutmeg, and bay leaf.
- Once the butter has turned a dark golden color, add the onion, garlic, and ginger to the pan and stir well. Sauté for about 2–3 minutes, or until the onions are becoming translucent.
- Measure out the pumpkin puree and set aside.
- Once the onions are translucent, add the spices to the pan and let cook for 1–2 minutes.
- Add the pumpkin puree and mix it in with the onions and spices.
- Add the chicken broth and stir to combine.
- Bring to a boil and then reduce the heat to low and let simmer for 20 minutes.
- Once simmered remove bay leaf, then use an immersion blender to blend all of the remaining ingredients together. You want a smooth puree here, so make sure you take your time. Cook for an additional 20 minutes.
- Meanwhile, cook the bacon over medium heat in a separate pan. You can use a splatter guard to keep from making a mess on your stovetop.
- Once the soup is ready, pour in the heavy cream and grease from your cooked bacon. Stir to combine.
- Crumble the bacon over the soup and serve. Optional: Garnish with chopped parsley and a bit of sour cream.
Nutrition
Calories: 624kcalProtein: 146.2gFat: 185.9g