Creamy, rich, and smooth, this soup is nourishing and yummy!
3cupshomemade pumpkin pureeor canned
2cupshomemade chicken stock
1/4tspfresh ground pepper
Put the bacon slices in a heavy Dutch oven and cook them until crisp. Set aside to drain.
Add the onion and the garlic to the hot bacon grease in the pan and cook until the onions are translucent.
To the pan add the chicken stock, pumpkin, water, and the seasonings. Whisk to combine.
Let the soup come to a boil and then reduce the heat to a simmer.
Simmer for 10 minutes.
For garnish use a drizzle of crème fraiche, a few bits of reserved bacon, and roasted pumpkin seeds. Serve with a chunk of fresh sourdough French Bread and a slice of homemade cheese for a hearty and satisfying meal.