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Pumpkin soup with bacon

November 21, 2009

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.

6 Comments leave one →
  1. November 21, 2009 7:08 am

    Mmmm, so inviting on this cold fall day!

  2. November 21, 2009 10:27 am

    Hmmm, you have me seriously thinking about this one. It’s happened when you said sweet, savory, and salty.
    ~ingrid

  3. November 22, 2009 4:47 am

    This recipe sounds great, with lots of complex flavors from the spices and the apple cider and the…bacon of course! Beautiful!

  4. November 22, 2009 9:20 am

    Yum! It’s the bacon that does it for me!

  5. November 22, 2009 10:49 am

    i wish i knew exactly what it was about bacon that improved just about every dish it gets tossed into. its presence and that lovely color really make this soup for me!

  6. November 23, 2009 8:34 pm

    wow. i will be trying this. sounds like it was meant to be.

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