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Do you ever have something in your pantry that you need new recipes for?
I do that a lot.
I got a little carried away when canning pumpkin cubes this year. So I’ve been experimenting in the kitchen.
Oh, happy day!
And since the Arctic Vortex is firmly entrenched around us, I thought soup should be the word of the day.
Pumpkin~Thyme Soup of course, since it’s that time of year and I have so much pumpkin.
This soup is thick and rich and quite filling. And packed full of all kinds of great nutrition.
Who knew you could do savory dishes with pumpkin?
Well, you probably did, but it’s something new to me. 🙂
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- 3 cups homemade pumpkin puree or canned
- ½ medium onion, diced
- 2 cloves of garlic, diced
- 2 cups homemade chicken stock
- 1 cup water
- 1/2 cup heavy cream
- 6 slices of bacon
- 3 tsp sea salt
- 1/4 tsp pepper
- 1/2 tsp thyme
Put the bacon slices in a heavy bottomed Dutch oven and cook them over medium heat until they turn into crispy critters and then set them aside to drain.
I like to dice the bacon first.
Toss the onion and the garlic to the hot bacon grease in the pan and cook until the onions are translucent.
Make sure you stir so the onions don’t stick to the bottom of the pan.
Now you’re going to add the chicken stock. Just pour it all in.
Then add the pumpkin, the water, and the seasonings. And stir it up really well.
Let it all come to a boil over medium high heat, stirring frequently so it doesn’t scorch.
When it begins to boil, reduce the heat so it just simmers. Simmer for 10 minutes.
You can put the soup through the blender or food processor now if you want everything pureed.
I didn’t because I had just washed the food processor after making the puree and didn’t want to wash it again.
Or, if you have a fancy immersion blender, you could use that instead. 🙂
Whether you choose to add another puree step or not, now’s the time to remove the pan from the heat and add the cream.
Plop it in the bowls and drizzle with crème fraiche or a dollop of homemade sour cream.
Take the bacon from the first step and crumble it and sprinkle over the top.
I also added some roasted pumpkin seeds as garnish, but I probably won’t do that again.
They got kinda soggy. And we don’t really like soggy all that much.
Served it with a chunk of sourdough French bread and fresh butter.
And that, my friends, is what’s for dinner!
Have you ever used pumpkin for a savory dish? Enquiring minds want to know. 🙂
More healthy and delicious soups and stews you should make: