This easy pumpkin soup is made with a creamy chicken base and is loaded with bacon, pumpkin, spices, and pureed until smooth. This squash soup is as festive as it gets!
Ingredients :
4 slices bacon chopped
1-2 tablespoons butter optional
1 medium onion diced fine
½ cup shredded carrot
1 clove garlic minced
1 teaspoon brown sugar
2 ½ cups chicken broth
1 bay leaf
2 sprigs fresh thyme or ¼ teaspoon dried thyme
½ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon ground nutmeg
15 ounces pumpkin puree
½ cup heavy whipping cream plus extra for garnish
2 tablespoons chopped fresh parsley divided
½ cup croutons optional garnish
Directions :
In a soup pot over medium high heat, cook the bacon until crisp. Transfer to a paper towel line plate, leaving the 2 tablespoons of fat in the skillet. If the bacon grease is less than 2 tablespoons, add butter to make up the difference.
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.
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.
Add the pumpkin and cream and simmer for 2 to 3 minutes.
Discard the bay leaf and using an immersion blender or hand blender, puree until smooth.
Stir in 1 tablespoon of parsley and pour into soup bowls. Garnish with cream, croutons, crumbled bacon, and remaining parsley.
