Pumpkin Soup

I first made this recipe for a Halloween dinner a few years ago. It was a little weird, so we changed a few things and now it’s one of our favorites (definitely mine—I could eat this stuff every day if my husband would let me). It’s a great one for fall, and if your kids are picky, just tell them Harry Potter ate this at Hogwarts!

1 medium onion (chopped)
2 (14-5 oz) cans chicken broth
3 cups chopped potatoes (or more)
1 can pumpkin (large size)
2 cups milk
1 package of bacon
1 cup sour cream
1 Tbsp. chopped parsley
Salt and pepper to taste

Cook your bacon and onion in a frying pan until the bacon is nice and crispy. In a large saucepan, boil your potatoes in the chicken broth until tender. Add milk, bacon and pumpkin (you might want a lid once you put the pumpkin in…because as it boils it gets like a witch’s brew and bubbles out, sometimes on your skin making you scream in agony)

When everything’s heated through, then you can puree it a bit to make it nice and smooth. I have one of those mixers I just put right into the soup and stir around for a bit. My oldest likes it a little more chunkier (but the rule in our family is: Whoever makes it, gets to do it to THEIR taste, so I do it smooth).

Lastly, spice it up with salt and pepper and add the sour cream to make it extremely delicious! You can save a little bit of the crumbled bacon to serve on top for looks as well.  Then serve up to your little goblins and see what they think! My little ghouls and boy love it! I usually double the recipe so that I can freeze a bunch for lunches (for me!).

Pin It