10/14/2026
🎃🥣 Creamy Pumpkin & Parmesan Soup with Beet Sprouts
Cozy, creamy, and perfectly fall-inspired! 🍂 This pumpkin soup combines Parmesan, warm spices, and fresh beet sprouts for a beautiful seasonal bowl.
Serves: 4
Prep: 10 min | Cook: 15 min | Total: 25 min
Ingredients:
• 3 cups cooked pumpkin
• 1 cup Fullei Fresh beet sprouts
• 2 cups vegetable broth
• ½ medium yellow onion, chopped
• 1 garlic clove, minced
• ½ cup heavy cream
• ⅓ cup grated Parmesan
• 1 tbsp butter
• ½ tsp dried thyme
• ¼ tsp ground nutmeg
• Salt & black pepper, to taste
• ¼ cup pumpkin seeds
• Optional: 4 strips crispy bacon, crumbled
Instructions:
1. Melt butter in a medium pot over medium heat.
Add onion and cook for 3–4 minutes, until soft.
2. Add garlic and cook for 30 seconds.
3. Stir in pumpkin, broth, thyme, nutmeg, salt, and pepper. Simmer for 5 minutes.
4. Blend until smooth and creamy, then return to the pot.
5. Stir in heavy cream and Parmesan. Cook over low heat for 2–3 minutes, until creamy. Do not boil.
6. Gently stir in ½ cup beet sprouts just before serving.
7. Ladle into bowls and top with the remaining beet sprouts, pumpkin seeds, and crispy bacon, if desired.
🍂 The ultimate cozy bowl for a fall day.
