Aside from pumpkin pie, I don’t eat or prepare very many pumpkin recipes because lets be honest, the flavor of pumpkin is very bland and boring and I’ve out grown it after everything pumpkin hit the markets and ruined it for me. This pumpkin soup that my husband made 2 years ago is still one of my favorite falls soups to enjoy and if you looking for a soup to include as an appetizer for dinner this Thanksgiving, this is a great choice.
Soups are classified into 2 groups: Clear soups that are made from a bouillon and thick soups that are made from a thickener such as cream. What I love best about this recipe is there are 3 ways you can eat it: A.) Plain, B.) with the addition of bacon and marshmallow, or C.) apple, ginger, and curry. Depending on the mood your in, you decide! What really makes the second version of the soup aside from the bacon croutons (that are made by coating bread in bacon fat, yum) is the toasted marshmallows that are pureed into the soup in the end to add a “campfire” smokey taste.
The last version of the pumpkin soup is an apple/curry addition, this is your healthier alternative. The garnish of fresh grated ginger adds a nice spice to liven up the pumpkin and the crisp sweet crunch from the granny smith apples blend excellent with all other fall flavors.
This soup is rich, with that said 1 bowl may be all you will need. Don’t worry though because you will definitely be going back for seconds later in the evening when you get that sweet pumpkin craving! I recommend adding fried sage to your soup as well. This soup only takes 15 minutes to make and is extremely delicious! Use caution when serving others 🙂
Active Time: 5 Minutes
Total Time: 15 Minutes
-3 Cups Heavy Cream
-1 Can Pumpkin Puree
-1 Tablespoon Pumpkin Spice
-2 Ounces Maple Syprup
-2 Ounces Brown Sugar
-1/2 Cup Toasted Marshmallows
-Heat up cream to a simmer.
-Whisk in pumpkin puree.
-Add in pumpkin spice, maple syrup, brown sugar. Stir until incorporated.
-Season to taste with salt.
-Torch marshmallows like you would on an open flame with a pastry torch or by using the broiler in your oven.
-Once toasted, blend hot mallows with hot soup in vitamix or home blender until smooth.
-Top with bacon croutons and fried sage leaves.
For the Croutons:
-2 slices of bread, I used potato
-1 tablespoon bacon fat
-Slice bread into small square pieces.
-In a small bowl, toss bread in melted bacon fat until coated thoroughly.
-Heat in the oven on 350 until golden brown and crispy. Approximately 8 minutes.
-Garnish on top of soup!
Another (healthier) alternative that also makes this soup delicious is:
-Add in 1 tablespoon of curry powder and fresh grated ginger to the soup pre blending.
-Blend in vitamix until smooth. Taste and adjust seasoning if needed.
-Garnish with small diced apples (I used Granny Smith).
-Stir and Enjoy!