Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

• ▢ 4 slices bacon cooked and chopped
• ▢ 2 tablespoons bacon grease or butter as needed
• ▢ 1 medium onion diced
• ▢ ½ cup shredded carrot about 1 medium carrot
• ▢ 1 clove garlic minced
• ▢ 2½ cups chicken broth
• ▢ 1 teaspoon brown sugar
• ▢ 1 bay leaf
• ▢ 2 sprigs fresh thyme or ¼ teaspoon dried thyme
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ ⅛ teaspoon ground nutmeg
• ▢ 1 (15 ounce) can pumpkin puree
• ▢ ½ cup heavy whipping cream plus extra for garnish
• ▢ 2 tablespoons chopped fresh parsley divided
• ▢ ½ cup croutons optional garnish

• In a soup pot over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, leaving 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 thyme stems, 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.

• To use fresh pumpkin, cut a small sugar pumpkin in half and remove the seeds. Brush with olive oil and bake 35-40 minutes at 350°F until tender. Scoop out the flesh and puree in a food processor.
• If you don’t have an immersion blender or a hand blender, puree the finished soup in a regular blender. Be sure not to seal the blender tightly as the steam needs to escape.
• Do  not swap in milk, as it can potentially curdle in hot soup. Heavy cream (or even coconut milk) is the best dairy to use in this recipe because the high-fat content keeps it from separating.
• Leftover soup will keep in the refrigerator for up to 4 days, and in the freezer for 8 weeks. 

Course Appetizer, Lunch, Soup

Cuisine American