Bacon Pumpkin Soup
Ingredients
- 1/4 lb. Indiana Kitchen thick-cut bacon cut into 1/4-inch pieces
- 3 lbs. sugar pumpkin* seeded and halved
- 1 onion chopped
- 1 clove garlic minced
- 3 cups low-sodium vegetable broth
- 1/2 cup heavy whipping cream
- 1 tbs. light firmly packed brown sugar
- 1 tbs. fresh thyme minced
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. white pepper
- 1/8 tsp. cayenne
- roasted pumpkin seeds for garnish (optional)
Servings:
Instructions
- Preheat oven to 400 degrees F.
- Salt and oil the seeded halves of pumpkin and place on baking sheet in oven for about 30 minutes, or until pumpkin meat is soft and easy to extract.
- When pumpkin halves cool, scrap pumpkin meat out with a spoon and set aside.
- In a large pot, sauté the bacon pieces over medium heat until crispy. Set aside on paper towel.
- In the bacon grease, cook the onion, garlic, sugar, thyme, cinnamon, nutmeg, pepper and cayenne for 3 minutes.
- Add the roasted pumpkin and broth, bring to a boil, then reduce heat to low and let simmer for 20 minutes.
- Turn off heat. Stir in cream and let sit for 10 minutes. Add salt to taste.
- Transfer soup to a blender and puree, adding more broth or water if needed for consistency.
- Garnish with bacon and pumpkin seeds (if using) and serve!
Recipe Notes
* Sugar pumpkins are just smaller versions (6 - 8 inches in diameter) of your classic orange pumpkin, more flavorful and less watery than the larger, ornamental versions used for Halloween decorations.
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