Pumpkin Soup
Ingredients
- 4 slices bacon cooked and chopped
- 2 tablespoons bacon drippings or butter as needed
- 1 medium onion diced
- ½ cup shredded carrot
- 1 clove garlic minced
- 2½ cups chicken broth
- 1 teaspoon brown sugar
- 1 bay leaf
- 2 sprigs fresh thyme or ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- ½ cup heavy whipping cream plus extra for garnish
- 2 tablespoons chopped fresh parsley divided
- ½ cup croutons optional garnish
Instructions
- 1
In a soup pot over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, leaving 2 tablespoons of fat in the skillet. If the bacon grease is less than 2 tablespoons, add butter to make up the difference.
- 2
Reduce the heat to medium and add the onion. Cook until softened, about 3 minutes. Stir in the carrot and garlic and cook until fragrant, about 1 minute more.
- 3
Add the chicken broth, brown sugar, bay leaf, thyme sprigs, salt, pepper, and nutmeg. Bring to a boil, then reduce to low heat and simmer uncovered for 15 minutes.
15 min - 4
Add the pumpkin and cream and simmer for 2 to 3 minutes.
2 min - 5
Discard the bay leaf and thyme stems, and using an immersion blender or hand blender, puree until smooth.
- 6
Stir in 1 tablespoon of parsley and pour into soup bowls. Garnish with cream, croutons, crumbled bacon, and remaining parsley.
Nutrition
Per serving (based on 4 servings)
