A hearty, comforting soup you can whip up in less than 30 minutes!
Grab your groceries
- 5 slices chopped bacon
- 1/2 stick (1 quarter cup butter)
- 1 small diced onion
- 2 Tbsp packed brown sugar
- 1 can chicken broth (14.5 oz)
- 1 clove minced garlic
- 1/2 cup water
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 tsp of dried thyme or 2 sprigs fresh thyme
- 1/8 teaspoon nutmeg
- 1 can (15 oz) pumpkin puree
- 1/2 cup heavy cream
- 2 tablespoons parsley
- Pumpkin Seeds (for garnish – optional)
- 1/4 cup heavy cream for garnish
Get to Cooking
- In a skillet, cook bacon until crisp. Remove from skillet (But be sure to keep that good bacon grease! Flavor!)
- Add diced onion to aforementioned good bacon grease and cook until until opaque.
- Add garlic and brown sugar; cook for 1 to 2 minutes or until garlic is soft.
- Add that there chicken broth, water, bay leaf, thyme, nutmeg, salt and pepper and bring it to a boil, stirring occasionally.
- Reduce heat to low; cook, stirring occasionally, for 15 minutes.
- Stir in pumpkin puree and heavy cream. Cook, stirring occasionally, for 5 minutes. Remove from heat. Using a hand blender, puree until smooth.
- Time to plate! Pour soup into bowls, and garnish with bacon and parsley, drizzle with remaining cream, and top with pumpkin seeds.
Oh so good! Get out your book, grab a spoon and a loaf of crusty bread and go to work! A glass of wine will also round this meal out perfectly. This makes a great quick nibble all year round. If you’ve tried and enjoyed this soup let us know in the comments below, or feel free to add your own variations. Happy slurping!
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