Fall Pumpkin Spice Soup is the answer to many cold weather comfort prayers! In light of these climates, my usual thought process goes along these lines: “Hungry!  I need something filling because it’s freezing out there, pants are no longer an option, nor is going outside in a week”.

Hence, I love these creamy soups! They are not necessarily carb heavy, but served hot, they keep you full and warm long enough to love your fellow man again.

I started making this soup out of everything lovely about Fall: pumpkin pie aromas, sweet pumpkin season, below 60 degree weather outside, and wonderful days inside the house scrounging the pantry for ingredients! Even for Miami, this happens from time to time, we had a few back-to-back cold fronts and its become frosty for South Florida..50-ish degrees!

I say that as the rest of the country looks at us in muted disbelief.

It really boils down to a few base ingredients:

• Pumpkin Puree- you can roast a pumpkin, but baby its cold outside! Use the canned stuff and dress it up.
• Bacon- the fat really adds the background flavor that this soup needs
• Honey- Canned pumpkin is surprisingly unsweet! But honey instead of sugar just adds that extra touch of caramely-ness that sugar doesn’t add. (But if you have sugar, make it brown!)

I like to saute onions in bacon fat. The smell you guys! This is really the foundation for this soup!

In go the Fall Holy Trinity- Nutmeg, Allspice, Cinnamon

Mint for freshness and the soup takes on this sweet, creamy, unctuous punch of flavor that gets to keep the cold away! Even if its just staying for a few days anyways.

Capitalizing on the cold weather, I served this soup as the second course of a popup:

Tools you might need:

Immersion Blender – depending on how much soup you make, I would make the investment in an immersion blender. It saves a lot of time pouring from the saucepot to the blender in batches. Also, depending on how much you fill the blender cup, not everything may be blended evenly, forcing the motor to overwork and eventually burn out.

Food Processor – for a few cups, this works well too! Larger models accommodate around to 12 cups, and its motor is stronger than a regular blender. The larger blades help tremendously in the blending process. But If you are making lots more, just go with the immersion blender.

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Fall Pumpkin Spice Soup

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• Author: Maury
• Prep Time: 10 min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 4 1x

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Description

This Fall Pumpkin Spice Soup recipe is the answer to many winter comfort prayers! A creamy soup, light on the carbs, served hot, will keep you full and warm long enough to love your fellow man again.

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Scale 1x2x3x

Ingredients

2 cups Pumpkin Puree

1 Onion chopped

1 cup chopped Bacon

1 cup water (or chicken stock)

6 Tbsp Honey

1 Tbsp Cinnamon

1 Tbsp Allspice

1 Tbsp Nutmeg

Salt

1 Tbsp Chopped Mint 

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Instructions

Saute onions and bacon together until onions are translucent.

Add Pumpkin puree and water, stir and bring to a simmer.

Swirl the honey and taste. If it needs to be sweeter, now is the time.

Stir in the Nutmeg, Allspice, and Cinnamon sisters.

Blend

Stir in chopped mint. 

Garnish with a swirl of Olive oil (optional) but encouraged!

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Notes

For a more daring touch of Southern twist, add a shot of Bourbon! These ingredients play well together!

I added cream to the  POPUP: SOUTHERN BY MIAMI version to make it more mellow since it also had Bourbon.

• Category: Winter Soups
• Method: Creamy Soup
• Cuisine: Southern

Maury

A little about me

I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.

Did you make a recipe? Tag @CasaLagoTastingRoom on Instagram! I wanna see it!