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Pumpkin Soup with Bacon & Roasted Pumpkin Seeds

Turn to this thick creamy pumpkin soup into goodness full of incredible smoky and warm autumnal flavors that you’ll go mellow over. Cook in less than an hour, it’s ideal for weeknights or any holiday celebration.

Pumpkin Soup with Bacon & Roasted Pumpkin Seeds

“Easy as anything” pumpkin soup 
Prep Time10 mins
Cook Time1 hr 10 mins
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Bacon, creamy soup, easy, Fall, Halloween, Pumpkin, Soup, thanksgiving, Vegetable, Winter
Servings: 6
Calories: 392kcal

Ingredients

TOSS

  • cup Raw pumpkin seeds
  • 1 Tbsp. Olive oil
  • Salt and black pepper to taste

MEANWHILE, COOK

  • 6 Strips thick-sliced bacon, diced

ADD

  • 1 cup Diced onions
  • ½ cup Each chopped carrot and celery
  • 2 Fresh or dried bay leaves
  • 2 Tbsp. Minced fresh rosemary
  • 1 Tbsp. Minced fresh garlic

DEGLAZE

  • ½ cup Dry sherry
  • 5 cups Low-sodium beef or vegetable broth
  • 2 cans Pumpkin purée (15 oz. each)

STIR IN

  • 1 cup Half-and-half
  • ¼ cup Honey
  • Tbsp. 2 Tbsp. dry sherry
  • Tbsp. 1 Tbsp. cider vinegar
  • Freshly grated nutmeg to taste

Instructions

  • Preheat oven to 325°.
  • Toss pumpkin seeds with oil; season with salt and pepper and arrange in a single layer on a baking sheet. Roast pumpkin seeds until golden brown, about 25 minutes, tossing occasionally.
  • Meanwhile, cook bacon in a pot until crisp; transfer to a papertowel-lined plate. Drain all but 3 Tbsp. drippings from pot.
  • Add onions, carrot, celery, bay leaves, rosemary, and garlic; cook over medium-high heat, partially covered, until vegetables begin to brown and soften, 7 minutes.
  • Deglaze pot with ½ cup sherry, scraping up any brown bits; cook until evaporated. Stir in broth and pumpkin purée; heat to a boil. Reduce heat to medium-low and simmer soup, partially covered, until vegetables are fork-tender, 10–15 minutes; discard bay leaves Purée soup with a handheld or standard blender, then heat over medium.
  • Stir in half-and-half, honey, 2 Tbsp. sherry, and vinegar; heat until warmed through. Season soup with nutmeg, salt, and pepper. Top servings with pumpkin seeds and bacon.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories392
  • % Daily Value *
  • Total Fat 19g 30%
    • Saturated Fat 6g 30%
  • Cholesterol 27mg 9%
  • Sodium 657mg 28%
  • Total Carbohydrate 36g 12%
    • Protein 10g 20%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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