Pumpkin Soup
Recipe: https://recipestripper.com/recipes/576d0830-1f1a-49ac-a35c-d03cfe6c985b
Original source: https://www.spendwithpennies.com/pumpkin-soup/
Recipe image: https://www.spendwithpennies.com/wp-content/uploads/2022/11/1200-Pumpkin-Soup-SpendWithPennies.jpg

This easy pumpkin soup is made with chicken broth, pumpkin, bacon, and warm spices, then blended with cream until silky smooth.
Yield: 4
Prep time: PT20M
Cook time: PT30M
Total time: PT50M

Ingredients
- 4 slices bacon (cooked and chopped)
- 2 tablespoons bacon drippings (or butter as needed)
- 1 medium onion (diced)
- ½ cup shredded carrot (about 1 medium 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.
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.