Roast Pumpkin Soup with Bacon
This Roast pumpkin soup is made from a creamy pumpkin soup recipe. You can serve this classic pumpkin soup with bacon and green onions.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 1 medium onion chopped
- 1 clove garlic minced
- 1 Tablespoon butter
- 2 Tablespoons bourbon optional
- 1/2 teaspoon Marjoram
- 2 cup roast pumpkin or 15 oz can of pure pumpkin
- 1/2 teaspoon Tabasco more or less to taste
- 1 14.5 oz can Chicken broth
- 1/2 pint heavy whipping cream
- 4 strips cooked bacon chopped or crumbled
- 2 green onion tops sliced
Melt butter over medium heat in a dutch oven or large saucepan. Add onions and saute until soft and translucent, then add garlic and saute for 1 additional minute.
Add bourbon and bring to a boil and saute for a couple of minutes for the alcohol to cook off and leave the flavor. But be careful when cooking with alcohol, it will flame if in contact with an open flame.
Add your roast pumpkin (or canned pumpkin), chicken broth, and marjoram to the sauteed onion mixture.
Add 1/2 tsp of Tabasco to this roast pumpkin soup but you could add more or less depending on your spiciness level. Then bring to a boil and simmer for 10-15 minutes Using an immersible blender, puree soup until smooth or place in a blender in batches and puree until smooth
Add whipping cream to soup in the dutch oven and return to a low simmer
Add a dash of salt and pepper to the soup, adjust for taste then simmer for 5-10 minutes.
Serve with a garnish of sliced green onion and crumbled bacon and Tabasco on the side
Calories: 691kcal | Carbohydrates: 14g | Protein: 22g | Fat: 62g | Saturated Fat: 23g | Cholesterol: 103mg | Sodium: 361mg | Potassium: 610mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1017IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 5mg