Do you ever have something in your pantry that you need new recipes for?
I do that a lot.
I got a little carried away when canning pumpkin cubes this year. So I’ve been experimenting in the kitchen.
Oh, happy day!
And since the Arctic Vortex is firmly entrenched around us, I thought soup should be the word of the day.
Pumpkin~Thyme Soup of course, since it’s that time of year and I have so much pumpkin.
This soup is thick and rich and quite filling. And packed full of all kinds of great nutrition.
Who knew you could do savory dishes with pumpkin?
Well, you probably did, but it’s something new to me. 🙂
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Pumpkin~Thyme Soup
- 3 cups homemade pumpkin puree or canned
- ½ medium onion, diced
- 2 cloves of garlic, diced
- 2 cups homemade chicken stock
- 1 cup water
- 1/2 cup heavy cream
- 6 slices of bacon
- 3 tsp sea salt
- 1/4 tsp pepper
- 1/2 tsp thyme
Put the bacon slices in a heavy bottomed Dutch oven and cook them over medium heat until they turn into crispy critters and then set them aside to drain.
I like to dice the bacon first.
Toss the onion and the garlic into the hot bacon grease in the pan and cook until the onions are translucent.
Make sure you stir so the onions don’t stick to the bottom of the pan.
Now you’re going to add the chicken stock. Just pour it all in.
Then add the pumpkin, the water, and the seasonings. And stir it up really well.
Let it all come to a boil over medium high heat, stirring frequently so it doesn’t scorch.
When it begins to boil, reduce the heat so it just simmers. Simmer for 10 minutes.
You can put the soup through the blender or food processor now if you want everything pureed.
I didn’t because I had just washed the food processor after making the puree and didn’t want to wash it again.
Or, if you have a fancy immersion blender, you could use that instead. 🙂
Whether you choose to add another puree step or not, now’s the time to remove the pan from the heat and add the cream.
Plop it in the bowls and drizzle with crème fraiche or a dollop of homemade sour cream.
Take the bacon from the first step and crumble it and sprinkle over the top.
I also added some roasted pumpkin seeds as garnish, but I probably won’t do that again.
They got kinda soggy. And we don’t really like soggy all that much.
Serve it with a chunk of sourdough French bread and fresh butter. OR serve it in a Sourdough Bread Bowl!
And that, my friends, is what’s for dinner!
Have you ever used pumpkin for a savory dish? Enquiring minds want to know. 🙂
Pumpkin~Thyme Soup
Ingredients
- 3 cups homemade pumpkin puree or canned
- 1/2 med onion diced
- 2 cloves fresh garlic diced
- 2 cups homemade chicken stock
- 1 cup filtered water
- 1/2 cup heavy cream
- 6 slices bacon
- 2 tsp sea salt
- 1/2 tsp thyme
- 1/4 tsp fresh ground pepper
Instructions
- Put the bacon slices in a heavy Dutch oven and cook them until crisp. Set aside to drain.
- Add the onion and the garlic to the hot bacon grease in the pan and cook until the onions are translucent.
- To the pan add the chicken stock, pumpkin, water, and the seasonings. Whisk to combine.
- Let the soup come to a boil and then reduce the heat to a simmer.
- Simmer for 10 minutes.
Debra Whited says
I will try this. It appeals to me because it is savory. Most recipes for pumpkin soup are sweet, sometimes with added sweetener, like honey. Yuk! Save sweets for dessert!
Cery says
Hi Debra! I love the fact that it is savory too! Thanks for stopping by. Blessings!
Heidi says
Yummy, Cery!!! This looks SO good, and I’m going to make it tonight!! I love your recipes! Thank you
Have a beautiful day!
Heidi
Cery says
Awe Heidi, you are so sweet! I hope you enjoy the soup! Blessings!
Julie F says
I made this last night! I followed baking th pumpkins for purée the day prior. And baked the pumpkins seeds too. (When you eat Pumpkin seeds, do you eat the shell and all?)
Then made the soup the next night. I used my leftover turkey broth I had saved after skimming off all the fat that had congealed on top from sitting in the fridge. I didn’t have any fresh garlic, but that was in my turkey broth. I also didn’t have heavy cream but I did have some Coffee Mate Natural Bliss and used a half of cup for the Heavy Cream. I didn’t garnish it but served with crescent rolls and cheese . Delicious.
Cery says
That’s awesome, Julie! I would never have thought about using creamer! I’m so glad you enjoyed the soup. Blessings!