Smoked Pumpkin Soup with Bacon

In Chili & Soup, Recipes by Mark MaskerLeave a Comment

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11If you’re looking to explore the savory side of smoked pumpkin instead of the sweet (like we did with the smoked pumpkin pie), soup is a great start, especially as fall kicks into full gear. I’ve made this soup for a couple of years now and it usually disappears quickly.

Smoked Pumpkin Soup with Bacon
Heat Scale:
  • 1 lb bacon (fried and chopped up)
  • 6 cups chicken stock
  • 1½ teaspoons salt
  • 4 cups smoked pumpkin, pureed
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • ½ teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • ½ cup heavy whipping cream
  • 5 whole black peppercorns
  1. Heat the stock, salt, pumpkin, thyme, garlic, bacon and peppercorns to a boil.
  2. Reduce heat and let the soup simmer uncovered for an hour, stirring occasionally.
  3. Add in the cream, stir it with a spoon until it's blended evenly.
  4. Pour the soup into bowls and garnish with fresh parsley.

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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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