This Spicy Pumpkin soup recipe is super quick, easy, and convenient because it’s made with canned goods. I don’t have the time to cut open a pumpkin, scrape out the seeds, and roast it in the oven nor do I have the time to always make my own chicken broth (I did it once!!) Some of you may be thinking that you should always cook with fresh food, or even that canned foods have unwanted preservatives, but that is not always the case. Check out my time with the Can Manufacturers Institute where we debunk some of those myths.
Here are a few quick facts that I learned:
- Canned food is picked at the peak of ripeness and immediately canned, therefore it’s flavor and nutrition are locked in.
- Studies show that, “frequent canned food use is positively assocatiated with nutrient-dense food group consuption and higher nutrient intakes in US children and adults.” (source)
- Many canned food products do not need preservatives because they are heated and sealed in air-tight containers (Check your can labels for ingredients!)
- Can truth: Food cans are the safest form of food packaging, protecting against food-borne illness AND the can industry is moving away from BPA and about 90% of cans have replaced BPA liners.
- Aluminum and steel cans are actually 100% recyclable and 75% of all aluminum ever produced is still in use today!
Spicy Pumpkin Soup
This spicy pumpkin soup is thrown together in a pinch with canned goods and ALL that bacon, feta and jalapeños on top make it extra yummy. I have noticed that people are very particular about their pumpkin soups. Some like it extra thick and creamy and some do not. If you are particular about the consistency, then make sure to add one can of pumpkin and broth in at a time and tailor to your specific tastes!
- 3 (14.5 oz) cans of pumkin puree
- 3 (14.5 oz) cans or 45 oz of chicken broth
- 1 (14.5 oz) can of Red Gold diced tomatoes with green chilis
- 5 pieces of thick cut bacon
- ½ cup small diced onion
- 3 garlic cloves, minced
- ¼ tsp cayenne pepper
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- Toppings (optional)
- jalepeños, feta cheese, bacon
- Cut the bacon into small pieces and cook over medium heat until crispy. Remove to a paper towel lined plate. Keep 1 Tbls bacon grease in the pot and add the onion and garlic and cook about 3 minutes.
- Add the pumpkin puree, tomatoes, chicken broth and spices. Simmer for about 20 minutes. Top with bacon, sliced jalapeños and feta cheese.
- * If the soup is too thick for your liking, add chicken broth to your desired consistency.