Description

This rich and velvety pumpkin soup is paired with crispy bacon and finished off with cheesy toast for a comforting, flavorful meal perfect for fall or chilly days!

Ingredients

For the Soup:

1 tablespoon olive oil

6 slices bacon, chopped

1 medium onion, diced

2 cloves garlic, minced

1 (15 oz) can pure pumpkin (or 2 cups fresh pumpkin puree)

3 cups vegetable or chicken broth

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Salt and pepper, to taste

1 cup heavy cream (or coconut milk for a dairy-free version)

1 tablespoon fresh thyme or sage (optional for garnish)

For the Cheesy Toast:

4 slices of bread (sourdough or any hearty bread)

2 tablespoons unsalted butter

1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)

1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions

Cook the Bacon:

In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving some of the bacon drippings in the pot.

Sauté the Vegetables:

In the same pot, add the diced onion and cook until softened, about 4-5 minutes. Add the garlic and sauté for an additional 1-2 minutes until fragrant.

Make the Soup Base:

Stir in the pumpkin puree, vegetable or chicken broth, cumin, smoked paprika, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld together.

Blend the Soup:

Use an immersion blender to blend the soup until smooth and creamy. (If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.)

Add the Cream:

Stir in the heavy cream and cook for an additional 5-10 minutes over low heat until the soup is heated through and has a rich, velvety texture. Adjust seasoning if necessary.

Make the Cheesy Toast:

While the soup simmers, heat your oven’s broiler. Butter each slice of bread on one side, then top with a generous amount of shredded cheese. Place the bread on a baking sheet and broil for 2-4 minutes, or until the cheese is melted and bubbly.

Serve:

Ladle the soup into bowls, topping with the crispy bacon. Garnish with fresh thyme or sage for extra flavor. Serve with the cheesy toast on the side and enjoy the comforting, savory goodness!