Easy Creamy Pumpkin Soup Recipe with bacon bits!

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 450°F (230°C) and line a large baking sheet with foil.
2. Peel the pumpkin, split it in half, scoop out the seeds and cut the flesh into 1-inch cubes. Peel and chop the carrots and onion, cut the fennel into 1-inch pieces, cube the apples, and peel the garlic cloves but leave them whole. Spread everything on the 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 by hand until coated.
4. Pour the white wine and 3/4 cup of chicken stock into the pan, then cover tightly with foil.
5. Roast at 450°F (230°C) for 30 to 40 minutes covered, 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 vegetables cool for about 20 minutes.
8. Purée in batches in a blender, food processor or with an immersion blender. Add 1/3 to 1/2 cup of stock to each batch to thin it.
9. Pour the purée into a large pot, add the milk and the remaining chicken stock, then bring to a simmer over medium heat. Once it has simmered for a few minutes, take off the heat.
10. Meanwhile, chop the bacon into small bits, place in a cold pan, and cook over medium heat until golden and crisp. Drain off the fat and sprinkle the bits over the soup before serving.

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

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