Creamy Pumpkin Soup with Crispy Bacon Bits

Main dish, Sides | November 19, 2014 | By

Creamy Pumpkin Soup with Crispy Bacon Bits
  1. 2 tbsp ghee (or butter)
  2. 4 slices bacon, diced (see tip below)
  3. 1/2 cup fine diced sweet onion
  4. 1 1/2 cups chicken stock
  5. 3 1/2 cups homemade pumpkin puree (or two 15oz. cans)
  6. 2 14 oz cans pure coconut milk
  7. 1 tbsp minced fresh sage, plus extra for topping soup
  8. 1/2 tsp ground ginger
  9. 1/2 tsp dried thyme
  10. 1 1/2 tsp sea salt
  1. In a large stockpot over medium-high heat, add the ghee and bacon pieces. Sauté until bacon is crispy. Use a slotted spoon to remove the bacon bits; place on a paper towel and set aside.
  2. Reduce heat to medium, add the fine diced onion to the stockpot and sauté until translucent and golden in color. Then add the chicken stock, pumpkin, coconut milk (make sure to reserve 1/4 cup to create decorative pattern, if desired), sage, ginger, thyme and salt.
  3. Bring soup to a gentle simmer, cook uncovered for 15 minutes. Use immersion blender to blend the onion into the soup. Or use a blender and transfer the soup in batches until well blended.
  4. Ladle soup into bowls and drizzle top with the reserved coconut milk, if desired. Then top with crispy bacon bits, and minced fresh sage. YUM!
  5. This batch will make 6 servings. Fridge or freezer leftovers.
  1. Tip: Using kitchen shears is an easy way to cut bacon slices into bite-size pieces.
  2. Recipe Variation: Substitute the pumpkin puree with butternut squash puree for an equally delicious Creamy Butternut Squash Soup!
Hearth and Honey


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