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Clean recipe · spendwithpennies.com

Pumpkin Soup

This easy pumpkin soup is made with chicken broth, pumpkin, bacon, and warm spices, then blended with cream until silky smooth.

Original recipe: spendwithpennies.com

Yield:
4 servings
Prep:
20 min
Cook:
30 min
Total:
50 min
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Pumpkin Soup

Ingredients

  1. 4 slices bacon (cooked and chopped)
  2. 2 tablespoons bacon drippings (or butter as needed)
  3. 1 medium onion (diced)
  4. ½ cup shredded carrot (about 1 medium carrot)
  5. 1 clove garlic (minced)
  6. 2½ cups chicken broth
  7. 1 teaspoon brown sugar
  8. 1 bay leaf
  9. 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
  10. ½ teaspoon salt
  11. ¼ teaspoon black pepper
  12. ⅛ teaspoon ground nutmeg
  13. 1 (15 ounce) can pumpkin puree
  14. ½ cup heavy whipping cream (plus extra for garnish)
  15. 2 tablespoons chopped fresh parsley (divided)
  16. 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.
  4. Add the pumpkin and cream and simmer for 2 to 3 minutes.
  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.