Smooth and Creamy Pumpkin Soup

For those cooler autumn days, this pumpkin soup is a cozy and comforting dish to keep you warm whether you bundled up at home or sitting in that office that never turns off the air conditioner.

Total Time: 40 Minutes (Prep - 20 Minutes / Cook - 20 Minutes)

Servings: 4

Ingredients

• 4 slices bacon, chopped

• 1-2 tablespoons butter (optional)

• 1 medium onion, diced fine

• ½ cup carrot shredded

• 1 clove garlic minced

• 1 teaspoon brown sugar

• 2 ½ cups chicken (or vegetable) broth

• 1 bay leaf (optional)

• 2 sprigs fresh thyme or ¼ teaspoon dried thyme

• ½ teaspoon salt

• ⅛ teaspoon pepper

• ⅛ teaspoon nutmeg

• 15 ounces pumpkin puree

• ½ cup heavy cream plus extra for optional garnish

• 2 tablespoons parsley chopped and divided

• ½ cup croutons, optional garnish

Instructions

1. In a skillet, cook bacon until slightly crisp. Remove bacon from skillet, but do not drain the grease. Depending on how much fat renders from the bacon, you may need to add a bit of butter to make 2 tablespoons of fat.

2. Add onion to skillet and cook to soften. Once opaque, stir in carrot and garlic. Cook for a couple of minutes, then stir in the brown sugar.

3. Add the chicken (or vegetable) broth, bay leaf (optional), thyme sprigs, salt, pepper and nutmeg. Bring to a boil, then reduce to low heat and simmer for 15 minutes. 

4. Add pumpkin and cream and heat through. Using a hand blender, puree till smooth.

5. Stir in 1 tablespoon parsley and pour into soup bowls. Garnish with cream, croutons and crumbled bacon and remaining parsley.