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Saturdays 8/7c

Roasted Pumpkin Soup with Smoky Bacon

Roasted Pumpkin Soup with Smoky Bacon
Roasted Pumpkin Soup with Smoky Bacon
Course:
Soup
Cuisine:
American
Yield:
6
Time:
Prep Time: 15 mins., Cook Time: 60 mins.

This rustic soup comes alive with the flavor of sweet caramelized roasted pumpkin or butternut squash. Its golden-yellow color and garnish of smoky-sweet crumbled bacon makes this a real eye-popper and show stopper. 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.

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:

  1. 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.
  2. 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.
  3. 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.
  4. Serve soup in large bowls garnished with crisp crumbled bacon.
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