There’s nothing like driving around in the fall and taking in all the changing colors of the season. With the chill in the air and leaves falling, it’s also the perfect time for cooking up a big batch of piping hot soup with this Bacon & Pumpkin Soup Recipe.
Here is a recipe that gives you an alternative use for pumpkin puree in addition to pumpkin pies and baked goods. Combined with a few other simple ingredients, this soup is perfect with fall. Serve it in sourdough bread bowls and your family will surely be impressed!
Bacon & Pumpkin Soup Recipe
6 slices of bacon, cooked and crumbled
1 medium onion, chopped
1 teaspoon sea salt
1/4 teaspoon ground cayenne pepper
½ teaspoon black pepper
2- 29 oz. cans of pumpkin puree
2 teaspoons olive oil
4 cups chicken broth
1 cup heavy cream
Baked round Sourdough loaves
Optional: Chopped green onion and sour cream for serving
Makes 6- 8 servings
In a large stockpot combine the olive oil and chopped onion and cook until the onion is tender. Add the salt, cayenne pepper, black pepper, pumpkin puree, 1/3 cup bacon crumbles, and chicken broth. Stir well and bring to a boil. Reduce medium to low heat and add the heavy cream. Allow to simmer for 10 minutes. Ladle the soup into the bread bowls and top with remaining crumbled bacon and a small dollop of sour cream.
Constructing the Bread Bowls:
Start with a round baked loaf of bread (I find Sourdough to compliment this soup well). Using a serrated knife, start at about 1 ½ inches inward and cut around the top of the bread. Be careful not to let your knife hit the bottom of the loaf. Remove the top and carefully tear out the bread from the inside. Again, you will want to leave about 1 ½ inches of bread from the sides and bottom to prevent leaking. The number of loaves you will need for this recipe is determined by how many you are serving.
Print this recipe:
- 6 slices of bacon, cooked and crumbled
- 1 medium onion, chopped
- 1 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper
- ½ teaspoon black pepper
- 2- 29 oz. cans of pumpkin puree
- 2 teaspoons olive oil
- 4 cups chicken broth
- 1 cup heavy cream
- In a large stockpot combine the olive oil and chopped onion and cook until the onion is tender.
- Add the salt, cayenne pepper, black pepper, pumpkin puree, 1/3 cup bacon crumbles, and chicken broth.
- Stir well and bring to a boil.
- Reduce medium to low heat and add the heavy cream.
- Allow it to simmer for 10 minutes.
- Ladle the soup into the bread bowls and top with remaining crumbled bacon and a small dollop of sour cream.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 60mgSodium: 1187mgCarbohydrates: 26gFiber: 8gSugar: 12gProtein: 9g
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