Quick pumpkin soup “recipe”
Is it soup season where you are? Here in Austin, it’s hit 90 degrees every day for the past week. Which apparently makes some people mad, but I’m loving it. Because it’s cooling off in the mornings and evenings, which is when you want to eat soup anyway! (evenings, obviously. but if you want to eat soup in the mornings too, I mean be my guest)
This post is going to be a little different / weird, because you’ll see from the pictures that our dinners featured a steak and we only had a little side of pumpkin soup. But I’m going to talk to you about the soup, because it was awesome and I wish I had more right now!
Ok ok, we can talk about the steak for just a second. Over the past few years (maybe actually just the past year?) Marc has introduced me to steak and slowly I’ve been starting to enjoy it. Part my taste buds are changing as I get older, part I’d never had a decent steak. Also he covers ours in delicious spices. What I mean to say is, you shouldn’t let lack of steak keep you from making this soup. BUT if you want a steak with it, I’m definitely not stopping you.
K so soup. This is a “recipe” in quotes because I never use recipes for soups, and you don’t need to either. Soups can be a really involved process, but I prefer to throw a bunch of things in a pot, cook it for like 20 minutes, and call it done. So that’s what we’re going to do here. Our base is pumpkin, stock, pumpkin beer, and milk. Oh and also bacon. Don’t forget that. To that we add whatever spices we’re feeling, cook it for a bit, and voila! You have soup. See? Super easy. Obviously the longer you cook it’ll only get better, and probably definitely double the quantities below so you can have leftovers. They’re so good.
Quick Pumpkin Soup
- 2 strips black forest bacon
- 2 cloves garlic
- Olive oil
- 1 can pumpkin puree
- 1-2 cups broth ((see notes))
- ½ cup pumpkin beer
- ½ cup milk
- 1 teaspoon maple syrup
- 1 teaspoon brown sugar
- Salt + pepper
- ~1 teaspoon Spices to taste : smoked paprika, curry powder, rosemary, oregano
- Dash red pepper / chili flakes, cayenne
- ¼ cup shredded cheddar
- ¼–½ pound ground turkey (optional (if you want to make it a full meal))
- Heat a skillet over medium heat and add the bacon strips. Cook until crispy on both sides. When finished, remove to cool on some paper towels. If you’re adding the ground turkey, drain most of the bacon grease but keep a little in the pan and cook the turkey until brown.
- Meanwhile, smash the garlic cloves gently with the flat side of a knife – you just want it to release the juices slightly. Remove outer husk and cut them in half lengthwise, and in half again if they’re especially large. Place garlic chunks in a medium saucepan with ~1 tablespoon olive oil. Heat on medium-high until you can start to smell the garlic, 2-3 minutes. Remove and discard the garlic. Keep the oil.
- To the same saucepan, add the pumpkin puree and broth (start with 1 cup and add more later if it’s too thick). Stir and bring to a boil. Lower the heat to medium and add in the pumpkin beer (pour slowly!), the milk, maple syrup, brown sugar, and spices. Let the soup simmer for a few minutes and then taste. Adjust spices if needed.
- Turn heat to low and let soup simmer for about 20 minutes. There isn’t a “done” here, so you can cook it as long or short as you like. If it’s looking too watery, turn the heat up to boil off some of the liquid. If it’s too thick, add some more broth or pumpkin beer. Taste and adjust spices again once more before you eat.
- To serve, break bacon into small pieces and stir into soup. (Add turkey to soup too if you’re doing that) Top with cheese and enjoy!
For the broth I use Better Than Bouillon brand because it doesn’t have any onion or garlic!
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