Puash Soup Recipe

Name: Puash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1 Tablespoon Butter (salted); 1/2 cups Shallots, Finely Chopped; 2 Tablespoons Tomato Paste; 2 cups Chicken Stock; 1/4 cups Red Wine; 1/2 cans (15 Oz. Size) Pumpkin; 5 cups Butternut Squash Puree; 1/2 teaspoons Cumin; 1/4 teaspoons Cinnamon; 1/2 teaspoons All Spice; 1/2 teaspoons Sea Salt; 1 piece (1/2 By 1/2 By 1/4-inch Size) Fresh Ginger, Peeled; 1 container (7 Oz. Size) Fage Greek Yogurt 2%; FOR THE GARNISH:; 2 strips Bacon, Fried Crisp And Chopped; Extra Virgin Olive Oil

Servings: persons

FOR THE SOUP:
1 Tablespoon Butter (salted)
1/2 cups Shallots, Finely Chopped
2 Tablespoons Tomato Paste
2 cups Chicken Stock
1/4 cups Red Wine
1/2 cans (15 Oz. Size) Pumpkin
5 cups Butternut Squash Puree
1/2 teaspoons Cumin
1/4 teaspoons Cinnamon
1/2 teaspoons All Spice
1/2 teaspoons Sea Salt
1 piece (1/2 By 1/2 By 1/4-inch Size) Fresh Ginger, Peeled
1 container (7 Oz. Size) Fage Greek Yogurt 2%
FOR THE GARNISH:
2 strips Bacon, Fried Crisp And Chopped
Extra Virgin Olive Oil

1
For the soup:
2
Melt the butter in a large pot over medium heat. Once melted add shallots and saute them until golden in color.
3
In a small cup mix the tomato paste with a bit of chicken broth and add it to the pot. Add red wine and let the alcohol evaporate. Add pumpkin and butternut squash and the rest of the chicken broth. Stir to combine and bring mixture to a boil. Once at a boil turn heat to low and add spices including the ginger chunk and salt. Continue cooking for at least 60 minutes (I let mine simmer on low for 3.5 hours). Before serving stir in Greek yogurt and remove ginger chunk.
4
For the garnish:
5
Top soup with chopped bacon and a drizzle of extra virgin olive oil if desired.

2387

kcal

Calories

245

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE SOUP:, 1 Tablespoon Butter (salted), 1/2 cups Shallots, Finely Chopped, 2 Tablespoons Tomato Paste, and more.

Yes, Puash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Puash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions