This super simple pumpkin soup sprinkled with bacon is nutritious, filling, and delicious! For this recipe, you only need a few ingredients including canned pumpkin and apple sauce for extra fall flavor
Typically, I think of ideas for my blog and then they usually end up coming to fruition.
This week? Not so much.
I was planning on doing a week of pumpkin recipes since it’s prime pumpkin season, but geez, they were just not turning out right.
And I couldn’t post a recipe that I wasn’t head over heels for. They gotta be delicious to be blog worthy!
So instead of stress out because nothing was working, I decided to soothe my pumpkin woes with pumpkin soup. I usually make this fabulous Mexican Pumpkin Soup, but this time I remembers this one I found out of Fitness Magazine many moons ago.
I remember making it because I saw that it had bacon. Bacon wins me over every time, and this soup does not disappoint.
I ended up making a few changes based on personal preference and experience with this soup. I have made it multiple times because it’s comforting, filling, delicious, and evokes fine feelings of Fall.
[Tweet “Simple #pumpkin soup sprinkled with bacon. Nutritious, filling, delicious!”]
Plus, it takes hardly any time or effort to make. The only prep work you have is chopping to onion and garlic. Then cook the bacon {set aside to drain} and sauté the onion in a little bacon grease {optional – you can drain all the grease and use a little olive oil}. Add in the broth, pumpkin, apple sauce, and spices. Bring to a boil, simmer for a little, and you’re done!
It’s not necessarily ingenious but going back to basics can be good for the soul, and in this case, it’s good for the tastebuds too.
Pumpkin Soup with Bacon
Ingredients
- 4 slices center-cut bacon chopped
- 1 large onion diced
- 2 cloves garlic minced
- 4 cups low-sodium chicken or vegetable broth
- 1 can or 2 cans 100% pure pumpkin 29 oz, 15 oz
- 1 cup no sugar added applesauce
- 1 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1/4 cup plain Greek yogurt {optional}
Instructions
- In a Dutch oven, cook the bacon over medium heat. Drain on a paper towel and set aside. Wipe out all but 2 teaspoons of bacon grease*.
- Add onion to Dutch oven with bacon grease. Sauté onion over medium-high heat until softened, about 7 minutes. Add garlic and stir constantly for 30 seconds.
- Stir in broth, pumpkin, apple sauce, ginger, paprika, salt, pepper, and cayenne pepper. Stir well to completely combine. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally.
- Remove from heat and stir in Greek yogurt if using. Serve in bowls and sprinkle with cooked bacon. Enjoy!
Notes
*Based on this recipe from Fitness Magazine
*Nutrition facts calculated based on using bacon grease and yogurt.
Meme
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This pumpkin soup with bacon recipe is delicious and healthy love it. Thanks for posting.
Yay! So glad you enjoyed it!!