Pumpkin Soup With Bacon Recipe

ByDave Simpson

When the seasons change and the air becomes brisk, I revel in snuggling up to a warm bowl of my Pumpkin Soup with Bacon. It highlights the natural richness of pumpkin puree, made even more decadent with heavy cream.

I’ve created an aromatic blend of onion and minced garlic sautéed in olive oil as my delicious foundation. I’m using a gentle hand with nutmeg and cinnamon, letting them add warmth rather than assert their presence too much.

Ground spices can be really potent, and you want that deep savory flavor to be your main business here. Brown sugar adds sweetness, and chicken broth brings it all together.

I bet you don’t have half this amount of crispy bacon on hand. Use what you can spare to top and finish your bowl.

The pumpkin is very nutritious, and bacon is such a good source of energy and comforting flavor. By my not-so-secret recipe, this soup is just what you need.

Ingredients photo for Pumpkin Soup With Bacon Recipe

Ingredients

Ingredients photo for Pumpkin Soup With Bacon Recipe

Olive oil is a healthy source of fat, abundant in antioxidants and monounsaturated fatty acids.

Onions: They lend a rich umami flavor and sweetness when cooked.

They’re also excellent sources of vitamins C and B6 and fiber.

Allium sativum: Boosts taste, bolsters immunity, encompasses manganese and vitamin B6.

Pumpkin puree, which is loaded with fiber and is very rich in vitamin A, lends a creamy texture to desserts.

Chicken Broth: Provides delicious flavor and contains good amounts of protein and minerals.

Nutmeg: Provides a warm spice, and can provide antioxidants and antibacterial properties.

Cinnamon: Imparts sweetness and warmth, delivers noted anti-inflammatory perks.

Brown sugar contains more than just sweetness.

It’s rich with deep flavors, thanks to the molasses that get folded into the sugar.

Add richness and a creamy texture with heavy cream, which is a good source of both calcium and fat.

Bacon: Supplies taste and texture; serves as protein and fat vehicle.

Bacon provides an overall smoky flavor and texture, is a good protein source, and offers ample fat content.

Ingredient Quantities

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 4 cups pumpkin puree

  • 4 cups chicken broth

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • 1 tablespoon brown sugar

  • 1 cup heavy cream

  • Salt and pepper to taste

  • 4 slices bacon, cooked and crumbled

  • Chopped fresh parsley, for garnish

Instructions

1. In a large pot over medium heat, warm the olive oil. Then add the onion and garlic, which you have chopped, and sauté until the onion is see-through, 5 minutes’ worth of culinary time.

2. Incorporate the pumpkin puree and chicken stock. Combine very well and bring to a nice, gentle simmer.

3. Place the following ingredients into the pot: nutmeg (ground), cinnamon (ground), and brown sugar. Stir the mixture well until the spices have reached an even distribution.

4. For 15 to 20 minutes, allow the soup to simmer, and stir it occasionally so that it doesn’t stick and burn to the bottom of the pan. The soup is now done, and won’t thicken too much if left over the heat any longer.

5. Take the pot off the heat and use an immersion blender to turn the soup into a smooth texture. If you don’t have an immersion blender, then you’ll need to carefully ladle batches of the soup into a regular blender and blend it smooth.

6. Place the pureed soup back into the pot and return it to low heat. Pour in the heavy cream and stir until fully incorporated.

7. Add salt and pepper as needed to the soup, tasting and adjusting the flavors to your liking.

8. In another pan, fry the bacon until it’s crisp. Move the fried bacon to a plate lined with paper towels to drain and cool. Crumble the cooled bacon into bits.

9. Spoon the soup into bowls and top each serving with bacon that has been crumbled.

10. Chopped fresh parsley is appropriate for garnish. The pumpkin soup, now not quite as thick as it could be, is served hot. A couple of cranks from the pepper mill give it a nice finishing touch. If you were to enjoy it in some fancy restaurant, there might be a piece of bacon or two on top.

Equipment Needed

1. Large pot
2. Medium-sized pan
3. Wooden spoon or spatula
4. Chef’s knife
5. Cutting board
6. Immersion blender or regular blender
7. Ladle
8. Measuring spoons
9. Measuring cups
10. Paper towels
11. Plate
12. Bowls for serving

FAQ

  • Q: Can I use fresh pumpkin instead of pumpkin puree?A: Yes, fresh pumpkin can be used. Roast or steam the pumpkin until tender, and then blend it until smooth.

  • Q: How do I make the soup vegetarian?Substitute the chicken broth with vegetable broth or stock.

  • Q: What can I use instead of heavy cream?Coconut milk or a non-dairy cream substitute can be used for a lighter option.

  • Q: How long does this soup last in the fridge?Soup can be kept in the fridge for no longer than 3 days if you want it to still be fresh for eating. The key to keeping the soup fresh is an airtight container; it must be used. If the soup is going to be kept for more than 3 days, then it needs to be frozen instead of merely being placed in the refrigerator.

  • Q: Can I freeze the pumpkin soup?Q: Does this soup freeze well?

  • Q: How can I make the soup spicier?A pinch of cayenne pepper or chili flakes can be added for an extra spicy kick.

  • Q: What type of bacon works best?B: The flavor of the soup is enhanced most by thick-cut smoky bacon.

Substitutions and Variations

Substitute coconut oil or butter for olive oil.
If you want a vegetarian option, replace chicken broth with vegetable broth.
Honey or maple syrup can be used as substitutes for brown sugar.
Coconut milk or half-and-half can be used to substitute for heavy cream in a lighter version.
Bacon: For a vegetarian version, substitute with turkey bacon or omit and use a vegetarian “bacon” in its place.