Grannydragon's Pumpkin and Bacon Soup
Experience the cozy, savory embrace of Grannydragon's Pumpkin and Bacon Soup, a velvety blend of roasted pumpkin, crispy smoked bacon, and aromatic spices. This hearty soup is elevated by caramelized pumpkin cubes, a creamy chicken stock base, and a hint of nutmeg for a touch of warmth. The addition of fresh thyme and a swirl of heavy cream enhances its richness, while the bacon crumble and optional pumpkin seed garnish add delightful texture and flavor. Perfect for fall or any time you're craving comfort in a bowl, this quick and easy recipe, ready in just one hour, makes an irresistible meal for family dinners or casual gatherings. Keywords: pumpkin and bacon soup, roasted pumpkin soup, cream soup recipe, fall comfort food.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1000 grams pumpkin (peeled, deseeded, and cubed)
- 2 tablespoons olive oil
- 150 grams smoked bacon (diced)
- 1 large yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 1 liter chicken stock
- 150 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper (freshly ground)
- 30 grams pumpkin seeds (optional, for garnish)
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Toss the cubed pumpkin in 1 tablespoon of olive oil, spreading it evenly on a baking sheet. Roast in the oven for 25-30 minutes until soft and slightly caramelized.
Step 3
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy. Remove and set aside for later use.
Step 4
In the same pot, add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 5
Add the roasted pumpkin to the pot, followed by the chicken stock, thyme leaves, ground nutmeg, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes.
Step 6
Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth. Alternatively, you may blend the soup in batches using a countertop blender.
Step 7
Stir in the heavy cream and return the pot to low heat, cooking for an additional 5 minutes to combine flavors. Taste and adjust seasoning if needed.
Step 8
Ladle the soup into bowls and top with the crispy bacon. Garnish with pumpkin seeds if desired.
Step 9
Serve warm and enjoy!
Nutrition Facts
| Serving size | (2525.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2317.1 |
| Total Fat 166.5g | 0% |
| Saturated Fat 59.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 375mg | 0% |
| Sodium 5634.6mg | 0% |
| Total Carbohydrate 93.5g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 38.5g | |
| Protein 112.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 360.2mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 4762.4mg | 0% |
Source of Calories