This super simple yet adaptable fall soup is chock full of your favorite autumnal flavors, the possibility to make it vegan or vegetarian, and perfect for those chilly sweater-weather days.
Soup is rarely the prettiest food to photograph, but if it is comfort food you are after, and you don't want to slave away at the stove all day long, this is the perfect recipe!
Ingredients and Proportions: | (Note: 200 mL is about 1 cup) |
400 g cubed fresh pumpkin (approx 2 cups) | 200 mL coconut milk (double for vegan) |
Salt to taste (I used 15 g / 1 tablespoon) | 200 mL heavy cream (leave out for vegan) |
Cardamom (4 g / 2 teaspoons) | Water (approx 500 mL / 16 ounces) |
Cinnamon (15 g /2 tablespoons) | Optional: Extra crispy bacon, 10-20 strips |
*Coconut milk and cinnamon are the real MVPs of this recipe!*
Directions:
Cook the bacon until crispy, then crumble.
Simmer all ingredients except the bacon together under medium-low heat until the pumpkin is soft enough to puree with the immersion blender. (At least 20-30 minutes).
Add the bacon to your desired taste and enjoy!
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