4cupspumpkin puree* fresh pumpkin (*canned can be substituted)
½tablespoon + 1 teaspoon cajun seasoning (teaspoon added to mushrooms)*black pepper or cayenne can be substituted
¼cup + 2 tablespoon white wine
⅔cup-container of chicken or vegetable bouillon½ a container approximately- add to taste
water to fill pot
nutmeg to taste (optional)
red pepper, finely diced and sauteed
feta cheese, crumbled
Chop bacon and fry turkey and regular bacon separately until crisp. Set aside.
Dice carrots, celery and onions. Mince garlic.
Sautee sliced mushrooms in bacon fat (optional) or 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 soup stock 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.
Puree mixture in blender or food processor. * You will have to do this in small batches
Return to pot, add mushrooms and bacon and add bouillon to taste (depending on how strong your stock is). * you may need to add more or less than the ⅔ cup
Sautee red pepper for topping, if desired. Top soup with crumbled feta and red pepper and serve.
Freeze remaining soup, as required. It freezes well!
🎥 VideosVideo: How to cook a pumpkinVideo: How to deglaze a pan🌡️StoringYou can store this soup in the fridge in an airtight container for up to 4 days or in the freezer for up to 6 months. It freezes well!💭 Top tipsAllow your soup to cool before sealing and storing (but not longer than 2 hours, as that's when bacteria generally starts to grow). *This prevents it from tasting sour. Divide it into smaller containers to cool, as it cools faster and it's easier to store.* I use pre-cooked bacon. I takes less time and it's less messy to prepare. I buy it at Costco because the packages are larger and less expensive and you can pull out what you need, while keeping the rest of it in the freezer!🎃Best Pumpkin for Pumpkin SoupIt's recommended you use special cooking pumpkins, generically labeled “sugar pumpkins” or “pie pumpkins," (specifically named Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale) when cooking with pumpkin. However, I don't think this is necessary. We ALWAYS buy the exact same type of pumpkin as we would for carving jack o' lanterns (from the big bin outside the grocery store) and they always taste amazing! The key is that you puree the heck out of it before you bag it or it's too stringy! And then you drain off as much water as you can. ⭐ REVIEWSDid you make this recipe? Please RATE THE RECIPE below!Here's what others are saying:"This is so thick and creamy on its own. I love the bacon and mushroom too. It makes it a whole meal.!"⭐⭐⭐⭐⭐My Amazon Recommendations (affiliate links)
📋 Healthy Pumpkin Soup (no 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.