Roasted Pumpkin Soup with Smoky Bacon

Roasted Pumpkin Soup with Smoky Bacon

Roasted Pumpkin Soup with Smoky Bacon

Prep Time

15 minutes

Cook Time

60 minutes

Serves

6 people

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.

Healthier Option: Omit the bacon and sauté the onions in olive oil. 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 1/2 pounds sugar pumpkin or butternut squash, cut into large chunks
  • 1 1/2 tablespoons olive oil
  • 1/2 pound chopped raw bacon
  • 1/2 cup chopped onion
  • 3 cups chicken broth
  • 1 tablespoon kosher salt
  • 1/2 tablespoon black pepper

Preparation

  • 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.