Simple Pumpkin Soup

Name: Simple Pumpkin Soup
Ingredients: 1 tablespoon olive oil; 1 large onion, minced; 5 slices thick-cut reduced-sodium bacon, chopped; 1 stalk celery, minced; 2 cloves garlic, minced; 1 sprig fresh rosemary, leaves stripped and finely chopped; 1 red squash - peeled, seeded, and cubed; 1 large carrot, peeled and minced; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1 gallon chicken stock, or more as needed; salt and freshly ground black pepper to taste

12 ingredients

4 steps

Ingredients

1 tablespoon olive oil
1 large onion, minced
5 slices thick-cut reduced-sodium bacon, chopped
1 stalk celery, minced
2 cloves garlic, minced
1 sprig fresh rosemary, leaves stripped and finely chopped
1 red squash - peeled, seeded, and cubed
1 large carrot, peeled and minced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 gallon chicken stock, or more as needed
salt and freshly ground black pepper to taste

Directions

1

Heat a large soup pot over medium-low heat; add olive oil and heat until it starts to smoke. Decrease heat to low and add onion, bacon, celery, garlic, and rosemary to the hot oil. Cover pot with a lid and cook until onion is tender and bacon is cooked through, 3 to 5 minutes.
2

Mix squash, carrot, paprika, and cayenne pepper into onion-bacon mixture; return lid and increase heat to medium-low. Cook squash mixture, stirring occasionally, until squash is softened and nearly cooked through, about 20 minutes.
3

Pour chicken stock over squash mixture and increase heat to medium-high; cook until squash is cooked through, about 10 minutes more. Remove pot from heat and cool soup slightly, 2 to 3 minutes.
4

Blend soup using an immersion blender until smooth; season with salt and pepper. Add more chicken stock for a thinner soup.