Smoked Pumpkin Soup with Bacon
Cozy Up with Smoked Pumpkin Soup with Bacon – A Fall Favorite!
As the leaves change and the air turns crisp, there’s nothing quite like a warm, comforting soup to nourish the soul. And this Smoked Pumpkin Soup with Bacon is exactly that! It’s a delightful blend of smoky, savory, and subtly sweet flavors that will have everyone asking for seconds. Forget basic pumpkin soup – the smoking process adds a depth of flavor you won’t believe.
This isn’t your average pumpkin soup recipe. We’ve taken the classic fall favorite and elevated it with a touch of smokiness and the irresistible crunch of bacon. It’s perfect for a chilly evening, a Thanksgiving appetizer, or a cozy weekend meal. The combination of smoked pumpkin, rich chicken stock, and crispy bacon creates a symphony of flavors that’s both comforting and sophisticated.
What makes this soup special?
The secret lies in the smoked pumpkin! Smoking the pumpkin (or using pre-smoked puree) infuses it with a unique, savory flavor that complements the sweetness beautifully. The bacon adds a salty, smoky crunch that takes the soup to the next level. It’s a surprisingly easy recipe to make, and the results are so worth it.
Tips for the Best Smoked Pumpkin Soup:
- Smoking the Pumpkin: If you have a smoker, smoking the pumpkin yourself is highly recommended! It adds an incredible depth of flavor. But don’t worry if you don’t have one – high-quality pre-smoked pumpkin puree works great too.
- Bacon is Key: Don’t skimp on the bacon! Crispy, flavorful bacon is essential for adding texture and a smoky kick.
- Simmering Time: Allowing the soup to simmer for a full hour allows the flavors to meld together beautifully. Don’t rush this step!
- Fresh Herbs: A sprinkle of fresh parsley adds a pop of color and freshness.
Serving Suggestions:
- Serve with crusty bread for dipping.
- Garnish with a swirl of cream or a sprinkle of toasted pumpkin seeds.
- Pair with a grilled cheese sandwich for a complete meal.
Get ready to experience pumpkin soup like never before! This Smoked Pumpkin Soup with Bacon is a fall staple you’ll make again and again.
Frequently Asked Questions:
Q: Can I use canned pumpkin puree?
A: While fresh or smoked pumpkin puree is best, you can use canned pumpkin puree in a pinch. Just be sure to use 100% pumpkin puree, not pumpkin pie filling.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegetarian?
A: No, this recipe contains bacon. You can omit the bacon for a vegetarian version, but it will change the flavor profile.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.
Q: What kind of stock is best?
A: Chicken stock is recommended, but vegetable stock can also be used for a vegetarian option. Using a high-quality stock will make a big difference in the flavor of the soup.
Smoked Pumpkin Soup with Bacon
Ingredients
- 1 lb bacon fried and chopped
- 6 cups chicken stock
- 1½ tsp salt
- 4 cups smoked pumpkin pureed
- 1 tsp parsley fresh, chopped
- 1 cup onion chopped
- ½ tsp thyme fresh, chopped
- 1 clove garlic minced
- ½ cup heavy whipping cream
- 5 whole black pepper corns
Instructions
- Heat the stock, salt, pumpkin, thyme, garlic, bacon and peppercorns to a boil.
- Reduce heat and let the soup simmer uncovered for an hour, stirring occasionally.
- Add in the cream, stir it with a spoon until it’s blended evenly.
- Pour the soup into bowls and garnish with fresh parsley.
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