Pumpkin Soup with Bacon
Ingredients
- 2 cups Pumpkin puree
- 4 cups Chicken broth
- 4 slices Bacon
- 1/2 cup Heavy cream
- 1/4 cup Maple syrup
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- Cook bacon in a large pot until crispy. Remove bacon and set aside, reserving the bacon fat.
- In the same pot, heat the pumpkin puree and chicken broth. Bring to a simmer.
- Stir in the heavy cream, maple syrup, cinnamon, and nutmeg.
- Season with salt and pepper to taste.
- Simmer for 15-20 minutes, stirring occasionally.
- Crumble the cooked bacon and garnish the soup.
