Description
Experience the warmth of autumn with this Pumpkin Soup with Bacon. Its creamy texture and smoky flavor make it an ideal comfort food for any occasion.
Ingredients
Scale
- 3-pound sugar pie pumpkin
- 6 slices bacon (diced)
- 1/2 cup onion (chopped)
- 2 carrots (peeled and chopped)
- 1 teaspoon minced garlic
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup pumpkin seeds
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
- Preheat oven to 400°F and prepare pumpkin by cutting it in half and scooping out seeds.
- Roast pumpkin for 35-40 minutes until tender.
- Cook diced bacon in a large pot until crispy, then remove and drain most grease.
- Sauté chopped onion and carrots in the remaining bacon grease until soft.
- Add minced garlic and thyme, mixing well for 30 seconds.
- Scoop roasted pumpkin flesh into the pot and stir to combine.
- Pour in chicken broth and simmer for 10-15 minutes.
- Blend soup until smooth, adjusting seasoning as needed.
- Stir in heavy cream and heat through without boiling.
- Serve garnished with reserved bacon, pumpkin seeds, and parsley.
Notes
Feel free to substitute turkey bacon for a lighter option.
This recipe can be made gluten-free by using gluten-free broth.
Adjust the thickness of the soup by adding more broth as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 45mg