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Prep: Chop bacon and fry turkey and regular bacon separately until crisp. Set aside.Dice carrots, celery and onions. Mince garlic.
Sautee sliced mushrooms in a little olive oil. Set aside.
In a large, 6 quart pot, carmelize onions with garlic and olive oil for 5 minutes.Deglaze pot with 2 tablespoon white wine (see video in NOTES on how to deglaze)
Then add carrots and celery and a dash of salt, Cover with lid and cook for about 10 minutes over medium heat on stove top, stirring occasionally to prevent burning.
Add water and bouillon to vegetables in pot and bring to a boil.
Add pumpkin and continue on rolling boil until vegetables are soft (and a fork can easily go through them). Add cumin and Cajun seasoning.Add ¼ cup wine.Add enough water to fill the pot to 2 inches below rim.
Remove vegetables with scoop and drain spoon/slotted spoon.
Puree mixture in blender or food processor. * You may have to do this in small batches.
Return to pot, add mushrooms and bacon and add additional bouillon to taste, if needed.
Sautee red pepper for topping, if desired. Garnish: Top soup with crumbled feta and red pepper and serve.
Freeze remaining soup, as required. It freezes well!
*See post content for important recipe information and tips!
📋 Healthy Pumpkin Soup (without cream) recipe
Amount Per Serving (1.5 cups)
Calories 137Calories from Fat 72
% Daily Value*
Saturated Fat 2g13%
Vitamin A 13240IU265%
Vitamin C 14mg17%
* Percent Daily Values are based on a 2000 calorie diet.