Delicate and creamy pumpkin soup made with turkey meatballs will warm you up on a cold fall day!
This is officially my favorite time of the year! Pumpkins everywhere! The smell of cinnamon in the air, fun times with the family in the pumpkin patch, pumpkin craft with kids at home and all the holiday spirit around! Love, love, love!
I like to use different types of pumpkins in my cooking to create dishes like Baked Spaghetti Squash with Meatballs or Healthy Pumpkin Waffles. To follow tradition, today I am making my favorite simple pumpkin soup recipe. Like all my recipes, it’s very easy to make and to make it more fun, I serve it in a bowl, made from pumpkin.
Ingredients:
1 lb. pumpkin
1 lb. potatoes
1 onion
1 celery stick
1 tomato
64 oz. water
1 bay leave
1 tablespoon salt
12 oz. ground turkey
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon nutmeg
7 oz. (200 ml) heavy whipping cream
Step 1
Clean and cut all the veggies and place them in the pot (remove the tomato skin). Add water, the bay leave and 1 tablespoon of salt. Place on high heat and bring to a boil.
Step 2
In the meantime, prepare the turkey meatballs. Mix together the ground turkey, 1 teaspoon of salt, ¼ teaspoon of black pepper, ½ teaspoon of garlic powder, ½ teaspoon of paprika, ¼ teaspoon of nutmeg. Form the meatballs using about 1 teaspoon of meat for each ball.
Step 3
When the soup is boiling, add the meatballs, bring it to a boil again and cook on medium heat for 15 minutes. Then turn off the heat, let the soup cool down for about 10-15 minutes and blend everything together with a hand blender.
Step 4
Add heavy whipping cream to the soup and mix very well.
Step 5 (optional)
Get a bowl-sized pumpkin you like, cut the top and using a tablespoon remove all the seeds.
Serve the pumpkin soup with toasted bread or crackers and garnished with your favorite greens.
Enjoy!
Notes:
The color of the soup will depend on the color of your pumpkin.
You can use a stand blender instead of a hand blender but be careful and let the soup cool down before blending.
- 1 lb. pumpkin
- 1 lb. potatoes
- 1 onion
- 1 celery stick
- 1 tomato
- 64 oz. water
- 1 bay leave
- 1 tablespoon salt
- 12 oz. ground turkey
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon nutmeg
- 7 oz. (200 ml) heavy whipping cream
- Clean and cut all the veggies and place them in the pot (remove the tomato skin). Add water, the bay leave and 1 tablespoon of salt. Place on high heat and bring to a boil.
- In the meantime, prepare the turkey meatballs. Mix together the ground turkey, 1 teaspoon of salt, ¼ teaspoon of black pepper, ½ teaspoon of garlic powder, ½ teaspoon of paprika, ¼ teaspoon of nutmeg. Form the meatballs using about 1 teaspoon of meat for each ball.
- When the soup is boiling, add the meatballs, bring it to a boil again and cook on medium heat for 15 minutes. Then turn off the heat, let the soup cool down for about 10-15 minutes and blend everything together with a hand blender.
- Add heavy whipping cream to the soup and mix very well.
- Get a bowl-sized pumpkin you like, cut the top and using a tablespoon remove all the seeds.
- Serve the pumpkin soup with toasted bread or crackers and garnished with your favorite greens.
- The color of the soup will depend on the color of your pumpkin.
- You can use a stand blender instead of a hand blende but be careful and let the soup cool down before blending.
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