This low-carb but hearty holiday favorite soup is easy to make and will warm you up on a cold fall or winter's day!
Servings 4bowls
Prep Time 5 minutesmins
Cook Time 45 minutesmins
Total Time 50 minutesmins
Equipment
Stockpot
Immersion Blender
Ingredients
2tbspButter
2Large Yellow OnionsChopped
2clovesGarlicMinced
2tspFresh Thyme Leaves
1tspSalt
1tspCinnamon
1/2tspGround Ginger
1/4tspCayenne Pepperoptional, but adds a nice kick
215-oz cansPumpkin Puree
2cupsChicken Bone Broth
2cupsWater
1/2cupHeavy Cream
4piecesBaconoptional, cooked crispy and crumbled
Instructions
Melt butter in a large stockpot over medium-low heat.
Add the chopped onions to the pan and cook, stirring frequently until onions are caramelized, about 20-25 minutes.
Add in the garlic, salt, cinnamon, nutmeg, ginger, cayenne, and fresh thyme leaves. Cook while stirring constantly for 1 minute.
Add only 1/4 cup of the chicken bone broth to the mixture. Using a wooden spoon, scrape up any browned bits from the bottom of the stockpot. This is how we will deglaze the pot and include any of those yummy browned parts into the soup.
Add in the remaining chicken bone broth, the water, and the pumpkin puree. Stir to combine.
Turn the heat down to low and let the soup simmer for 20 minutes.
Turn the stove off and use a handheld immersion blender to puree the soup. Keep pureeing until all onion bits and thyme leaves are blended completely. I like to use a slotted spoon to lift and check periodically.
Stir in the heavy cream and sprinkle bacon crumbles on top.
Serve immediately, with a garnish of thyme or rosemary if desired. Alternatively, if you're wanting to create a make-ahead batch to freeze, do NOT mix in the heavy cream and freeze in batches. Once you have defrosted, warm and stir in heavy cream prior to serving.
Notes
If you don't have an immersion blender, you can use a food processor, but you will have to work in batches.
If you're wanting to create a make-ahead batch to freeze, do NOT mix in the heavy cream and freeze in batches. Once you have defrosted, warm and stir in heavy cream prior to serving.