This delicious pumpkin soup recipe flavored with bacon, celery, garlic, and swirls of sour cream is the perfect way to start your festive period with family and friends! It's such an easy recipe to prepare and uses minimal ingredients, so you'll definitely want to make this creamy pumpkin soup again and again.
Cut the skin from the pumpkin using a sharp knife and cut the pumpkin flesh into small cubes.
Cooking instructions
In a pan or soup pot, fry the onion, garlic, and bacon for about 5 minutes until the onion and bacon are cooked.
Add the pumpkin cubes and stir frequently to avoid sticking to the pan.
Once the pumpkin starts to soften and brown, add the hot water so that it covers the pumpkin.
Add the diced celery and continue cooking for 10 more minutes.
When the pumpkin is completely soft, blend the soup with a hand blender.
Add salt and pepper to taste.
Ladle soup into bowls and swirl the sour cream into each bowl to finish.
Serve hot.
Recipe Notes
Roasting the pumpkin If you want to enhance the pumpkin flavor, chop the pumpkin in half and roast it on a baking tray in a preheated oven at 350F for 1 hour. Scoop out the roasted pumpkin and blend it with the cooked bacon, garlic, onion, and celery.Use the pumpkin seeds.Reserve the pumpkin seeds from the pumpkin and roast them in the oven for 30 minutes at 350F. Use the seeds as a topping for the soup to add a bit of crunch.ConsistencyIf the consistency of the soup is too thick, add more water or broth to make it thinner.