Low Carb, Easy Pumpkin Thyme Soup

It’s finally cold here in Texas–which will probably last all of two minutes. So, I need to take advantage of this perfect Fall weather while I can. Which is why, when the weather drops below 70 degrees, I whip out the pumpkin puree and get to work.

From pumpkin cookies to pumpkin creamer, I’ve been experimenting with all the low-carb, pumpkin goodness this Fall. This easy pumpkin thyme soup is no exception, and oh my gosh is it delicious!

You can, of course, substitute roasted pumpkin that you puree yourself for this recipe, but as a working gal, my whole premise behind this meal was creating something that can be easily and efficiently made on a weeknight without compromising flavor and quality. If you have the time to cut and roast a whole pumpkin, then please invite me over to your house, because without the time to do that, this easy-and-quick substitute pumpkin soup recipe will have to do in our household!

Never had pumpkin soup? You’re in for a real treat. Pumpkin often is used for sweet dishes, but the caramelized onions and chicken broth in this dish make for a savory twist.

A Few Tips on this Pumpkin Thyme Soup Recipe:

An immersion blender works best here. Because the onions are already softened and caramelized, a handheld immersion blender will do the best at pureeing the soup together without having to pour the soup into a blender in batches.

Don’t have an immersion blender? If you’re in the market for one, I talk about why I am crazy about this two-speed, 3-in-1 Cuisinart blender in my must-have kitchen items post. Don’t want to spend on one just yet? A blender will work just fine, but you will want to do it in batches to ensure your soup turns out smooth.

Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. I use a 100% organic pumpkin can from Farmer’s Market, and you can get it online.

Give your onions time to really caramelize. There is quite a bit of onion in this recipe, and the last thing we want is for the onion to compromise the tasty flavor of the pumpkin. The more caramelized, the better. Don’t worry if some bits charr–you’ll deglaze the pot with some chicken broth, which will pull back up ALL that flavor. Yum!

The Le Creuset stockpot works well for this recipe if you’ve got one. The enamel coating helps the onions and brown bits not stick as much during the caramelization process and makes deglazing the pot a breeze. If you’re not into Le Creuset or the price tag that goes along with it, I’ve heard some good things about the Paula Deen enamel on steel stockpots, as well!

Ok, enough’s enough. Let’s get to the recipe!

Low Carb, Easy Pumpkin Thyme Soup Recipe

5 from 2 votes

Low-Carb, Easy and Fast Pumpkin Thyme Soup

This low-carb but hearty holiday favorite soup is easy to make and will warm you up on a cold fall or winter's day!

Servings 4 bowls

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Equipment

• Stockpot
• Immersion Blender

Ingredients

• 2 tbsp Butter
• 2 Large Yellow Onions Chopped
• 2 cloves Garlic Minced
• 2 tsp Fresh Thyme Leaves
• 1 tsp Salt
• 1 tsp Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Cayenne Pepper optional, but adds a nice kick
• 2 15-oz cans Pumpkin Puree
• 2 cups Chicken Bone Broth
• 2 cups Water
• 1/2 cup Heavy Cream
• 4 pieces Bacon optional, cooked crispy and crumbled

Instructions

• Melt butter in a large stockpot over medium-low heat.
• Add the chopped onions to the pan and cook, stirring frequently until onions are caramelized, about 20-25 minutes.
• Add in the garlic, salt, cinnamon, nutmeg, ginger, cayenne, and fresh thyme leaves. Cook while stirring constantly for 1 minute.
• Add only 1/4 cup of the chicken bone broth to the mixture. Using a wooden spoon, scrape up any browned bits from the bottom of the stockpot. This is how we will deglaze the pot and include any of those yummy browned parts into the soup.
• Add in the remaining chicken bone broth, the water, and the pumpkin puree. Stir to combine.
• Turn the heat down to low and let the soup simmer for 20 minutes.
• Turn the stove off and use a handheld immersion blender to puree the soup. Keep pureeing until all onion bits and thyme leaves are blended completely. I like to use a slotted spoon to lift and check periodically.
• Stir in the heavy cream and sprinkle bacon crumbles on top.
• Serve immediately, with a garnish of thyme or rosemary if desired. Alternatively, if you're wanting to create a make-ahead batch to freeze, do NOT mix in the heavy cream and freeze in batches. Once you have defrosted, warm and stir in heavy cream prior to serving.

Notes

• If you don’t have an immersion blender, you can use a food processor, but you will have to work in batches.
• If you’re wanting to create a make-ahead batch to freeze, do NOT mix in the heavy cream and freeze in batches. Once you have defrosted, warm and stir in heavy cream prior to serving.

Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: holiday side dishes, low carb soup, pumpkin, Soup, thanksgiving sides

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @baconandcream on Instagram and/or use hashtag #baconandcream.

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