Bacon Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2lb Pumpkin, cooked1/2lb Bacon2T Bacon grease1/2 cup Fat free half and half1/2t Cumin seed1/2t Cinnamon, ground1/2t Nutmeg, ground1/2t Kosher Salt1 1/2 cup Water1 1/2 cup Chicken Broth1/2 Shallot (finely minced)2 cloves Garlic (finely minced)1/2 oz Spiced Rum1/2 cup Brown Sugar (loose)2 oz. Soft Goat Cheese (crumbled)
Cook 1/2 lb bacon in a 2 qt saucepan. Drain fat and return 2T of bacon grease to the pan with 1/2 of a shallot finely minced. Cook until translucent. Add finely minced garlic cloves and cook for 1-2 minutes. Add 1/2 oz of rum to the pan and cook the alcohol off stirring heavily.
Add 1.5 cup of chicken broth, 1.5 cup of water, 1/2t of cumin, 1/2t cinnamon, 1/8t nutmeg, 1/2t salt, and 1/2 cup brown sugar to saucepan and combine. Add 2lb of cubed fresh pumpkin and let cook for 30 minutes or until pumpkin is cooked and soft. Use a stick blender to smooth the soup.
Stir in 1/2c of fat free half and half to soup and simmer on low for another 5 minutes. Divide into bowls and crumble a small amount of goat cheese on the top of each.
Serving Size: Makes roughly 6, 6oz bowls
Add 1.5 cup of chicken broth, 1.5 cup of water, 1/2t of cumin, 1/2t cinnamon, 1/8t nutmeg, 1/2t salt, and 1/2 cup brown sugar to saucepan and combine. Add 2lb of cubed fresh pumpkin and let cook for 30 minutes or until pumpkin is cooked and soft. Use a stick blender to smooth the soup.
Stir in 1/2c of fat free half and half to soup and simmer on low for another 5 minutes. Divide into bowls and crumble a small amount of goat cheese on the top of each.
Serving Size: Makes roughly 6, 6oz bowls
Nutritional Info Amount Per Serving
- Calories: 382.6
- Total Fat: 25.5 g
- Cholesterol: 42.8 mg
- Sodium: 1,473.3 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 1.8 g
- Protein: 15.3 g
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