Halloween Pumpkin Soup With Smoked Bacon Recipes
PUMPKIN BISQUE WITH SMOKED GOUDA
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.
Nutrition Facts : Calories 214 calories, Fat 17g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 970mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
HALLOWEEN PUMPKIN SOUP WITH SMOKED BACON
When we first went to try this, we thought it would be slightly sweet. Our taste buds were nicely surprised at how savory this soup is! A really good creamy soup to enjoy on a cool fall day. The smoked bacon really added a depth of flavor everyone is sure to enjoy!
Provided by Racquel Sweeney
Categories Other Soups
Time 1h
Number Of Ingredients 8
Steps:
- 1. Melt the butter in large heavy-bottomed pot. Add onion dices, raw diced smoked bacon and pumpkin flesh.
- 2. Sweat for about 6-8 minutes over med heat to release the flavours. Add the tomato puree and stir.
- 3. Then pour in the stock and stir in the cream. Cook on low heat for 30 minutes.
- 4. Liquidize with a hand blender and season to taste.
- 5. TO SERVE = Pour soup into bowl and sprinkle the cooked bacon pieces on top. Serve with a warm slice of crusty garlic bread and enjoy..... :)
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ROASTED PUMPKIN SOUP WITH BACON AND THYME RECIPE
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- Preheat the oven to 400º. Oil the inside of the pumpkin halves and season each with salt. Place the pumpkin halves cut side down on a baking sheet and bake in the oven for 30 minutes, or until the pumpkin meat is fork-tender. Remove from the oven. When it’s cool enough to handle, use a spoon to scoop out the roasted pumpkin and set aside.
- In a large pot, sauté the bacon over moderate heat, until it’s crispy on all sides. Move the bacon pieces to a paper towel and set aside. To the bacon fat, add onion, garlic, thyme, sugar, pepper, cinnamon, nutmeg and cayenne pepper and cook for 3 minutes. Add the roasted pumpkin and broth, stirring to incorporate, then season with salt, and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan and warm. Serve and garnish with roasted pumpkin seeds.
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