Description
Warm up with this creamy, comforting maple pumpkin soup that features a delightful balance of sweet and savory notes. Perfect for chilly nights or festive gatherings.
Ingredients
Scale
- 1 medium sugar pumpkin (about 4 cups cubed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken stock
- 1 cup coconut milk
- 2 tablespoons pure maple syrup
- 4 slices thick-cut bacon, diced
Instructions
- 1. **Cook the Bacon** In a large pot over medium heat, cook the diced bacon until crispy (about 5-7 minutes). Remove the bacon and drain on paper towels, keeping some grease in the pot.
- 2. **Sauté Aromatics** In the same pot, add diced onions and minced garlic to the bacon grease. Sauté over medium heat until soft and fragrant (about 3-4 minutes).
- 3. **Add Pumpkin** Add cubed sugar pumpkin and chicken stock to the pot. Bring to a simmer and cook until pumpkin is tender (15-20 minutes).
- 4. **Blend Until Smooth** Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer batches to a regular blender.
- 5. **Incorporate Coconut Milk** Return the blended soup to low heat and stir in coconut milk and maple syrup. Mix well until heated through (about a few minutes).
- 6. **Serve** Ladle the soup into bowls, garnish with crispy bacon bits on top, and serve with crusty bread for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
Keywords: - For a dairy-free option, coconut milk works perfectly. - If desired, substitute pumpkin with butternut squash for a different flavor profile. - Adding a pinch of cayenne pepper can elevate the taste with a spicy kick.