Ingredients
3lbssugar pie pumpkin
6bacon slices,diced
½cuponion,chopped
2carrots,peeled, chopped
1tspgarlic,minced
¼tspdried thyme
salt and pepper,to taste
4cupschicken broth
¾cupheavy cream
¼cuppumpkin seeds
2tbspparsley,chopped
cooking spray
Preparation
Preheat the oven to 400 degrees F.
Cut the stem end off the pumpkin.
Cut the pumpkin in half lengthwise, then scoop out all the seeds.
Place the pumpkin halves, cut side down, on a sheet pan coated with cooking spray.
Roast the pumpkin for 35 to 40 minutes or until very soft.
Cook the bacon in a large pot over medium heat, for 5 to 6 minutes until crispy and browned.
Remove the bacon from the pot, then reserve for later use.
Drain most of the grease from the pot, leaving 1 tablespoon of grease in the pot.
Add the onion and carrots, then cook for 5 to 7 minutes or until the onions have softened.
Add the garlic and thyme, then add the salt and pepper to taste. Cook for 30 seconds.
Remove the pumpkin from the oven.
Scoop out the flesh, then add it to the pot.
Pour the chicken broth into the pot, then bring to a simmer.
Let the soup simmer for 10 to 15 minutes or until vegetables are very tender. Stir in the heavy cream.
Use an immersion blender or a traditional blender to puree the soup until smooth. Add more salt and pepper, if needed.
Top the soup with reserved bacon, pumpkin seeds, and parsley.
Serve warm, and enjoy!
