A savory soup that uses everyone’s favorite fall ingredient—pumpkin!
If you’re like me, you’ve seen a million pumpkin desserts floating around the internet these days. Not that there’s anything wrong with that…but how about making something savory with our favorite orange vegetable? (It is a vegetable, right?)
This pumpkin bacon soup is comfort in a bowl. It has bacon (I know), cream, Parmesan, and lots of seasonings to keep you warm on those crisp fall evenings. Serve the soup topped with bacon crumbles and roasted pumpkin seeds and a side of warm french bread slathered in butter and you’re set.
Slow Cooker Bacon, Parmesan, and Pumpkin Soup
This decadent recipe is perfect for a cozy fall evening with the fam...and after slow-cooking all day, it will leave your house smelling amazing!
By Karen Petersen
Published:
Prep Time:
Cook time:
Servings: 8
Ingredients:
small onion, diced: 1
canola or olive oil: 2 teaspoons
pureed pumpkin: 1 (29 oz) large can
water: 4 cups
chicken bouillon: 4 teaspoons
cooked and crumbled bacon, divided: 1 cup
sugar: 1 tablespoons
bay leaf: 1
ground thyme: 1 teaspoon
curry powder: 1 teaspoon
salt: 1 teaspoon
heavy cream: 1 cup
grated Parmesan cheese: 1 cup
black pepper: ½ teaspoon
cornstarch: 2 tablespoons
toasted pumpkin seeds (I bought these in the bulk section of the grocery store.): ½ cup
Directions:
Step 1: In a frying pan over medium high heat warm the oil. Add in diced onions and cook for about 5 minutes.
Step 2: Add onions to 5-6 quart slow cooker. Add in the pumpkin, water, bouillon, ½ cup of the bacon, sugar, bay leaf, thyme, curry powder, and salt.
Step 3: Cover and cook on LOW for about 4-6 hours.
Step 4: Discard the bay leaf. Stir in the cream, Parmesan cheese, and pepper.
Step 5: In a small bowl, mix together 2 Tbsp cornstarch with 2 tablespoons water, until smooth. Stir into the slow cooker. Cook uncovered on HIGH for about 15 minutes, until soup is thickened a bit.
Step 6: Ladle into serving bowls and serve topped with extra bacon and pumpkin seeds.
