Pumpkin soup with bacon
Oh my gosh. This soup is absolutely delicious, and just one more amazing way to use a can of pumpkin puree. I saw this at Furey and the Feast and couldn’t stop thinking about it. I ended up making it for lunch the other day, then we had it again as a side with dinner. It is fabulous. You get sweet, savory, and salty in every bite. Perfection. I think it’s my new favorite soup!
Recipe: Pumpkin Soup with Bacon
(slightly adapted from Furey and the Feast)
**I cut the recipe in half and still got a 2 qt. pot full of soup. Making the full recipe would make a lot!**
8 strips of thick bacon
2 c. onions, diced
1 c. carrot, diced
1 c. celery, diced
1 29-oz. can pumpkin puree
1 c. apple cider (or white wine or apple juice)
8 c. chicken or vegetable stock
1 c. water
3/4 c. brown sugar
2 tsp. salt
1 tsp. black pepper
1/2 tsp. paprika (or cayenne pepper for more heat)
1/2 tsp. chili powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 c. half and half (or heavy cream)
2 Tbsp. unsalted butter
Chop bacon into small pieces. In a large pot over medium-high heat, cook bacon until crispy. Remove from pot with a slotted spoon and drain on a paper towel.
Add onion, carrot, and celery to bacon fat in pot and cook for one minute. Add pumpkin puree and cook over low-medium heat for 15 minutes. Stir puree occasionally. It will caramelize a little and become a little bit darker.
Add cider, stock, water, sugar, and all spices; stir to combine.
Bring soup to a boil. Reduce heat to low and cover pot, leaving lid slightly ajar to allow room for steam to escape. Simmer soup for one hour. Soup will reduce by about 1/4.
Taste soup to adjust seasoning. Use a slotted spoon to transfer vegetables to blender (or use an immersion blender to puree in pot). Also add a little broth. Puree until smooth. Return to pot. Turn off heat and add half and half and butter. Mix in bacon or use as a garnish in middle of each bowl.