I found this recipe on Pinterest the other night, and it sounded like just the thing for a quick and warm dinner. The seasoning adds flavor without making it taste like a pumpkin pie, although the spices are all the same. They help bring out the sweetness of the pumpkin, and to help it blend with the garnish of the nutty parmesan and the rick goodness of the bacon. It is fairly low-calorie and low fat, but still an important little piece of Fat Boy Heaven. Give it a try, your family will love it.
Creamy Pumpkin Soup
- 3 cups low-sodium chicken broth
- 1/2 tsp. salt
- 2 cups pumpkin puree
- 1/2 cup chopped onion
- 1/2 tsp. chopped fresh thyme
- 1 clove garlic, minced
- 6 whole black peppercorns
- 1/2 tsp. freshly ground ginger
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/2 cup heavy whipping cream
- 4 to 5 pieces cooked bacon, chopped
- Freshly grated Parmesan
- Sour cream
- In a large pot, combine ingredients 1-10 and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered.
- Using a food processor or blender, puree soup in small batches (1 cup at a time). Or, use an immersion blender to blend right in the pot. Return soup to pot and bring to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered. Remove from heat and stir in heavy cream.
- Pour into serving bowls. If desired, top with chopped cooked bacon, Parmesan and/or sour cream.