Creamy Pumpkin Soup with Bacon, Fennel & Apple

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 450°F and line a large baking sheet with foil.
2. Peel the pumpkin, cut it in half, scoop out the seeds, then cut it into 1-inch cubes. Peel and chop the carrots and onion, slice the fennel into 1-inch pieces, peel and cube the apples, and peel the garlic cloves leaving them whole. Spread everything on the baking sheet.
3. Drizzle with the olive oil and maple syrup, add the thyme, rosemary, oregano, basil, smoked paprika, black pepper and sea salt, and toss with your hands until coated.
4. Pour the white wine and 3/4 cup of chicken stock into the pan and cover tightly with foil.
5. Roast covered at 450°F for 30 to 40 minutes, until the pumpkin is fork-tender.
6. Uncover and roast for another 30 minutes, until golden and most of the liquid has evaporated.
7. Let the roasted vegetables cool for about 20 minutes.
8. Puree the vegetables in batches with a blender, food processor or immersion blender, adding 1/3 to 1/2 cup chicken stock to each batch of blended vegetables if using a blender or food processor.
9. Pour the puree into a large pot, add the milk and the remaining chicken stock, and heat over medium heat until it simmers. Remove from the heat once it has simmered for a few minutes.
10. Chop the bacon into small pieces, put them in a cold frying pan and cook over medium heat until golden and crisp.
11. Remove the bacon bits from the fat and sprinkle them over the soup before serving, with a splash of cream on top.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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