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.
Servings 4
Calories 691kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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