Velvety Pumpkin Carrot Soup with Crispy Bacon

Ingredients

- 1 1/2 cups pumpkin puree
- 3 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 4 slices bacon, diced
- 1 tablespoon brown sugar
- 1/2 cup croutons
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil

Instructions

1. Prepare the Bacon
- Heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about PT8M (8 minutes). Remove the bacon with a slotted spoon and drain on paper towels. Set aside.

2. Cook the Vegetables
- In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about PT5M (5 minutes). Add the garlic and sauté for an additional PT1M (1 minute) until fragrant.

3. Simmer the Soup Base
- In a large pot, combine the sautéed onions and garlic, sliced carrots, pumpkin puree, chicken broth, bay leaf, thyme, nutmeg, brown sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the carrots are tender, approximately PT20M (20 minutes).

4. Blend the Soup
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender. Make sure to vent the top of the blender to allow steam to escape.

5. Finish with Cream
- Return the pot to the stove over low heat. Stir in the heavy cream until well combined and heated through, about PT5M (5 minutes).

6. Prepare the Croutons
- In a separate small skillet, heat the olive oil over medium heat. Add the croutons and toast until golden brown, stirring occasionally for about PT4M (4 minutes).

7. Garnish and Serve
- Ladle the soup into bowls. Top with crispy bacon, toasted croutons, and a sprinkle of fresh parsley.

Total Time

PT50M
50 minutes

Type of Dish

Lunch

Keywords

Pumpkin soup, Carrot soup, Creamy soup, Bacon topping, Fall recipe, Soup lunch, Comfort food, Gourmet recipe, Hearty lunch, Easy stove recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 1,250 calories

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