Soups are one of my favorite dishes. They pack a ton of flavor, vitamins, and nutrients, and they are delicious. You can make a huge pot, freeze it, and eat it again anytime you feel like something warm and fulfilling.
I grew up eating creamy soups, not only because creamy soups are the easiest to please kids, but also because you can literally scrape any vegetables you have in the fridge to make a delicious soup.
In this recipe, we are using some vegetables that will keep the carb count down but will give enough body to make this soup extra creamy. The pumpkin really is the key ingredient here, making this a perfect soup for the fall season. I used frozen pumpkin purée that I kept from last season, but you can use canned or buy frozen at the store.
I used just half of a red onion to bring some sweetness to the flavor, but any onion would work. If you can spare a few more carbs, use an entire onion, get it really caramelized, and enhance the flavors even more.
The bacon bits are a nice addition that helps create the multiple layers of flavors, as we are cooking the vegetables on its fat. If you want to change it a little, you can replace the bacon with a nice sausage, following the same technique.
Serve it with fresh cream and bacon bits. It goes perfect with a side of Parmesan Biscuits. Enjoy it!
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Pumpkin Broccoli Zucchini Creamy Soup
- 4 bacon strips
- 1/2 red onion
- 1 clove garlic
- 1 zucchini
- 3 cup broccoli chopped
- 1 cup pumpkin puree
- 2 cup chicken broth
- 4 tbsp heavy cream to serve
- Chop the bacon strips into small bits. Prepare a heavy Dutch oven pan over low heat and sauté the bacon in it until crispy. Transfer to a plate and set aside.
- Using the same pan with the bacon fat, sauté the garlic and onion for 2-3 minutes until they turn golden brown in the edges.
- Put the broccoli and zucchini in. Sauté for 2 more minutes, stirring occasionally. Pour the pumpkin purée then mix well. Make sure to scrape the base of the pan using a spatula to mix the caramelization with the vegetables.
- Gently pour the chicken broth and let it simmer for about 20 minutes until the vegetables are soft and tender.
- Remove from the pan. Prepare a regular blender or a hand-held blender for the mixture.
- Blend the ingredients together to produce a creamy soup. Transfer to a bowl and top with some bacon bits. Serve with the heavy cream.