Looking for a delicious and comforting soup to warm you up on a chilly day? Look no further than this roasted pumpkin soup with bacon and thyme. It’s the perfect combination of savory and sweet, and is sure to become a fall favorite.
Preparation time: 1 hour 30 minutes
– 1 medium-sized pumpkin
– 6 slices of bacon, chopped
– 1 onion, diced
– 3 cloves of garlic, minced
– 4 cups of chicken or vegetable broth
– 1 tablespoon of fresh thyme leaves
– 1/2 cup of heavy cream
– Salt and pepper to taste
– Preheat your oven to 375°F.
– Cut the pumpkin in half and scoop out the seeds and pulp. Place the halves on a baking sheet, cut side down, and roast for 45-50 minutes, or until the flesh is soft and tender.
– While the pumpkin is roasting, cook the chopped bacon in a large soup pot over medium heat until crispy. Remove the bacon from the pot with a slotted spoon and set it aside, leaving the bacon fat in the pot.
– Add the diced onion to the pot and sauté for 5-7 minutes, or until the onion is soft and translucent. Add the minced garlic and sauté for an additional minute.
– Once the pumpkin is roasted, scoop the flesh out of the skin and add it to the pot with the onions and garlic. Add the chicken or vegetable broth and thyme leaves, and bring the mixture to a simmer.
– Simmer the soup for 15-20 minutes, or until the flavors have melded together.
– Use an immersion blender or transfer the soup to a blender in batches to puree it until smooth.
– Stir in the heavy cream and season with salt and pepper to taste.
– Ladle the soup into bowls and top with the crispy bacon pieces.
This roasted pumpkin soup with bacon and thyme is the perfect way to celebrate fall flavors. The sweet, roasted pumpkin is balanced perfectly by the savory bacon and fragrant thyme, while the heavy cream adds richness and depth to the soup. It’s a delicious and satisfying meal that’s perfect for a cozy night in.