I love pumpkin soup! All different types from sweet to savory and everything in between. But, this savory version is probably my favorite. It is super easy to make and is wonderful this time of year when the weather is starting to actually get cold, but fresh fall vegetables like pumpkin are still readily available. It would make a great first course for Thanksgiving or Christmas.
This recipe is not vegan, but if you do not garnish it with bacon, it is vegetarian, so those of you wishing to forgo the meat, can eat this too. The directions call for the use of an immersion blender, but you could puree it in a blender or food processor. You just might have to do it in batches. I serve it with this warm kale salad for a festive fall dinner. Hope you enjoy!
- 1 pie pumpkin (about 2 1/2 pounds)
- 2 cups vegetable broth
- 4 scallions, sliced
- 4 cloves garlic
- 1/2 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 4 Tbsps. sour cream
- salt and pepper to taste
- Cut the pumpkin in half and remove seeds and strings.
- Place cut side down in a glass baking dish.
- Add 1/2 inch water to baking dish.
- Microwave until the pumpkin is soft enough to be pierced with a fork (about 20 minutes.
- Remove the pumpkin from the baking dish and allow to cool enough to touch.
- Remove peel and cut pumpkin into cubes.
- Place pumpkin, broth, the white part of the scallions, and garlic in a large saucepan and cook over medium until pumpkin is tender enough that it breaks apart when pierced with a fork.
- Blend with immersion blender until smooth.
- Add salt and pepper to taste.
- Add cream, and heat until heated through, but do not boil.
- Serve garnished with sour cream, crumbled bacon, and the green part of the scallions.