Roasted Pumpkin Soup with Smoky Bacon

This rustic soup comes alive with the flavor of sweet caramelized roasted pumpkin or butternut squash. You can also toast the seeds from the pumpkin or squash for a nice crunchy garnish. For a vegetarian option, replace the chicken broth with vegetable broth or water.

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Roasted Pumpkin Soup with Smoky Bacon

Course:

Soup

Cuisine:

American

Yield:

Time:

Prep Time: 15 mins., Cook Time: 60 mins.

INGREDIENTS:

2 ½ pounds sugar pumpkin or butternut squash, cut into large chunks
1 ½ tablespoons olive oil
½ pound chopped raw bacon
½ cup chopped onion
3 cups chicken broth
1 tablespoon kosher salt
½ tablespoon black pepper

DIRECTIONS:

Toss pumpkin chunks with olive oil. Arrange in baking dish and roast uncovered in preheated 350°F oven for 30 to 40 minutes or until tender.
In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and sauté in bacon drippings over medium heat until tender, about 5 minutes.
Add roasted pumpkin and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper.
Serve soup in large bowls garnished with crisp crumbled bacon.