Savory Pumpkin Soup

HOWDY!  I’m in the mood for fall, so I’m thinking of some of my favorite fall recipes.  Not sure why I’ve never gotten this one posted.  It’s so easy to put together and takes very little time to cook.  It’s also very healthy, so it’s a WIN/WIN!

I got the original recipe in a handout I received at a presentation given by the American Diabetes Association (through their Stop Diabetes @ Work program).  I adapted it a little by adding extra garlic (because I LOVE garlic), some whipping cream, and bacon (which probably took a little away from the healthy factor - but sooooooo worth it!), as well as substituting shredded Parmesan for grated (personal preference).

I have made this more times than I can count, and it’s never let me down.  I can come home from work exhausted, and have a yummy dinner on the table in 20 minutes, with very little effort.  Just add some crusty bread and you’re done.

The original recipe says that this makes 5 one-cup servings.  However, this stuff is so good, our servings are never just 1 cup each.  At our house, this recipe makes 2 good-sized servings - just right for hubby and me.

If you’re serving it as an appetizer or side dish with something else, I’m sure 1 cup servings would be fine.  For a meal in itself…nope.  If you want to serve more people, just double or triple the recipe.

 

Savory Pumpkin Soup

2 tsp. extra virgin olive oil

1/2 cup diced onion

3 large cloves garlic, minced

2 cups pureed pumpkin (or 1-16 oz. can solid, packed pumpkin -NOT pumpkin pie filling)

1-1/2 cups low-sodium chicken broth (if I don’t have homemade on hand, I like to use Kitchen Accomplice Reduced Sodium Chicken Broth Concentrate)

1 cup fat-free evaporated milk

1/4 tsp. sea salt

1/8 tsp black pepper

1/4 cup shredded Parmesan cheese

1/4 cup heavy whipping cream

Garnish:

2 Tbsp. chopped, toasted almonds (the original recipe called for toasted pistachios, both are good)

chopped green onions

crumbled bacon

Heat olive oil in a large saucepan over medium heat.  Add onion & garlic.  Sauté briefly until onions are translucent.  (Be careful not to burn the garlic.)

Add pumpkin and chicken broth.  Cook for about 5 minutes.  Add evaporated milk and simmer over low heat for 3 to 4 minutes.  Whisk in salt, pepper, whipping cream and Parmesan cheese, and heat for about 1 minute - just until heated through.

Serve with toasted almonds, green onions and crumbled bacon on top of each serving.

I hope you’ll give this a try.  If you do, please let me know what you think.  I LOVE hearing from you!

Blessings,

--Faithy