My sons doubted I could make a soup with pumpkin that actually tasted good, and I took that as a challenge to prove them wrong.
This recipe uses bacon, which we all know isn’t the healthiest of ingredients. However, in moderation, I believe any ingredient can be a welcome addition to our cooking repertoire, and since this recipe easily feeds six people, the little bit of bacon (only 1/2 slice per person) doesn’t make this unhealthy.
I recommend serving this simple soup with a thick slice of crusty bread, or a hot panini.
- 1 15oz can of plain (unsweetened) cooked pumpkin
- 4 cups of unsalted chicken/veggie stock
- 1 cup of low-fat milk
- 3 slices of thick-cut bacon, chopped into small cubes
- 2 tablespoons of raw pumpkin seeds, lightly toasted
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of salt (plus more to taste)
- 1/2 teaspoon of black pepper
- Cook the bacon in a skillet until crisp.
- Reserve the rendered bacon fat, and place the cooked bacon aside on a paper towel to drain.
- In a large stock pot, add 1/2 of the reserved bacon fat, and the extra virgin olive oil.
- Stir in the canned pumpkin.
- Add the chicken stock, salt and pepper.
- Bring to a simmer.
- Add the milk, stir till well combined.
- Taste for salt and pepper.
- Serve hot, topped with 1 teaspoon of cooked bacon bits and 1 teaspoon of toasted pumpkin seeds.