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Easy Pumpkin Soup with Bacon - Dairy Free

Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 95
Author: Lisa MarcAurele
Warm comfort foods like soups are a great way to take the chill away. Make this delicious easy pumpkin soup to warm you up in the colder months.
Print Recipe
US Customary - Metric

Ingredients

  • 15 ounces pumpkin puree
  • 1 ¾ cups unsweetened almond milk
  • 14 ounces chicken bone broth
  • 6 slices no sugar bacon cooked & chopped
  • 1 teaspoon dried sage leaves
  • salt
  • pepper
  • 15 ounces black soy beans optional

Instructions

  • Whisk together pumpkin, almond milk, and broth in a medium saucepan.
  • Stir in bacon and sage.
  • Heat through.
  • Season to taste with salt and pepper.

Notes

Pre-cook the bacon. This will save you lots of prep time!
If you grow your own sage, let it dry completely before you add it.
Garnish the soup with roasted pumpkin seeds and a sprig of either parsley or cilantro.
Keeps for up to a week in an airtight container in the refrigerator. Can be frozen for up to 6 months.

Nutrition

Serving: 1cup | Calories: 95 | Carbohydrates: 7g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 282mg | Potassium: 320mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5900IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.7mg

Additional Info

Net Carbs: 5 g | % Carbs: 26.3 % | % Protein: 26.3 % | % Fat: 47.4 % | SmartPoints: 3
Values 
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    [monounsaturated_fat] => 2
    [cholesterol] => 11
    [sodium] => 282
    [potassium] => 320
    [fiber] => 2
    [sugar] => 3
    [vitamin_a] => 5900
    [vitamin_c] => 2.5
    [calcium] => 10
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