Maple Bacon Pumpkin Soup
Maple bacon pumpkin soup is a delightful autumn dish that harmoniously blends the sweetness of pumpkin with the savory crunch of crispy bacon. This creamy, aromatic soup is not only comforting but also visually stunning, making it an ideal starter for gatherings or a cozy meal on chilly evenings. With rich flavors enhanced by pure maple syrup, each bowl offers a warm embrace that will leave your taste buds dancing with joy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin (cubed)
- 4 slices thick-cut bacon
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1/4 cup pure maple syrup
- 1/2 cup heavy cream (or coconut milk for dairy-free)
Instructions
- Prepare your ingredients: chop onion and mince garlic. If using fresh pumpkin, cut it into small cubes.
- In a large pot over medium heat, cook bacon until crispy. Remove with a slotted spoon and drain on paper towels, leaving some grease in the pot.
- Sauté onions in bacon grease until soft, about 5 minutes. Add minced garlic and sauté for another minute.
- Stir in pumpkin cubes and pour in chicken broth to cover the mixture. Simmer for about 20 minutes until tender.
- Blend the mixture until smooth; then stir in heavy cream and crumbled bacon bits. Adjust seasoning with salt and pepper.
- Serve hot, garnished with more bacon or toasted seeds if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For a vegan version, swap bacon for tempeh or coconut bacon and use coconut milk instead of heavy cream. Customize by adding spices like cayenne or herbs like sage.