Pumpkin Soup, W/Bacon & Rosemary Recipe

Name: Pumpkin Soup, W/Bacon & Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 strips bacon; 2 cups onion or shallots, diced; 1 cup carrot, diced; 1 cup celery, diced; 1 can (29 ounces) pumpkin puree*; 1 cup white wine; 8 cups chicken or vegetable stock; 1 cup water; 2 teaspoons sea salt, unrefined; 1 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon chili powder; 1/2 teaspoon cinnamon; 3 sprigs rosemary, chopped; 1 cup heavy cream, raw; 2 tablespoons pasture butter

Servings: persons

8 strips bacon
2 cups onion or shallots, diced
1 cup carrot, diced
1 cup celery, diced
1 can (29 ounces) pumpkin puree*
1 cup white wine
8 cups chicken or vegetable stock
1 cup water
2 teaspoons sea salt, unrefined
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
3 sprigs rosemary, chopped
1 cup heavy cream, raw
2 tablespoons pasture butter

1
1. Chop bacon into small pieces. In a 4- or 5-quart pot over medium-high heat, cook bacon until crispy. Remove from pot and set on paper towel-lined plate to drain and cool.
2
2. Add onion, carrot and celery to bacon fat in pot and cook for about a minute. Add pumpkin puree and cook for about 15 minutes, stirring occasionally, until puree is slightly darker in color. (This will caramelize and deepen the pumpkin's flavor.)
3
3. Add wine, stock, water, rosemary and all spices, and stir to combine.
4
4. Bring soup to boil. Reduce heat to low and cover pot, leaving lid slightly ajar to allow room for steam to escape from soup. Simmer for 1 hour, or until soup has reduced by about one quarter.
5
5. Taste soup and adjust seasonings. (For spicy-food fans, you may want to add more cayenne and chili powder.
6
6. Optional step: With a blender or immersion blender, puree soup until smooth. If using a blender, puree the soup in batches. Return to pot.
7
6. Turn off heat and add cream and butter. Mix in bacon. Soup is ready to serve. Garnish with bacon pieces, if desired.

1461

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 strips bacon, 2 cups onion or shallots, diced, 1 cup carrot, diced, 1 cup celery, diced, and more.

Yes, Pumpkin Soup, W/Bacon & Rosemary falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup, W/Bacon & Rosemary

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