Serves 8
100 min
Pumpkin Bacon Soup
Recipe GLPRe3495a669b7af3
A smooth and velvety autumn soup featuring roasted pumpkin, crispy bacon, and warming spices. The pumpkin is roasted in chicken stock until tender, then blended with sautéed onions, fresh apple, and aromatic cinnamon, allspice, nutmeg, and cloves. This comforting soup is naturally gluten-free and dairy-free, making it a perfect choice for any dietary preference.
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Ingredients
1 pie pumpkin, about 2 lbs, halved and seeded
2 cups chicken stock
½ lb bacon, chopped into ½-inch pieces
1 medium yellow onion, diced
1 Tbs ground cinnamon
2 tsp ground allspice
2 tsp ground nutmeg
1 tsp ground cloves
1 apple, diced
4 cups chicken stock
Salt to taste
Pepper to taste
Directions
Preheat oven to 375°F. Pour 2 cups of chicken stock into a baking sheet. Place the halved pumpkin cut-side down onto the sheet. The stock will steam the pumpkin during roasting while adding additional flavor.
Roast the pumpkin in the preheated oven for about 1 hour, or until the flesh is very tender when pierced with a fork. Remove from oven and allow to cool slightly until comfortable to handle.
While the pumpkin roasts, cook the chopped bacon in a medium saucepan over medium heat, stirring occasionally, until the pieces are crispy and the fat has rendered, about 8–10 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pan.
Add the diced onion to the bacon fat in the saucepan. Stir in the cinnamon, allspice, nutmeg, and cloves. Reduce heat to low, cover the pan, and simmer gently until the onion is very tender, about 10 minutes, stirring occasionally.
Stir the diced apple and the remaining 4 cups of chicken stock into the spiced onion mixture. Increase heat to medium and bring to a simmer. Cook uncovered until the apple pieces are very soft and beginning to break down, about 15 minutes.
Once the pumpkin is cool enough to handle, scoop the tender flesh away from the skin using a spoon. Add the pumpkin flesh to the simmering broth and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld.
Remove the pan from heat and allow the soup to cool slightly. Working in batches, carefully transfer the soup to a food processor or blender and purée until completely smooth. You may need to strain the liquid first if you prefer an extra-silky texture, then return the purée to the pan and stir in the reserved liquid to reach your desired consistency.
Stir the crispy bacon pieces back into the pureed soup. Taste the soup and season with salt and pepper as needed. Serve hot and enjoy.
