Spicy Pumpkin Soup with Bacon


Last week, my 4 month old and I went on an adventure. We flew to Salt Lake City to visit a very dear friend of mine and fill her freezer with meals before their daughter is born. The weather was crisp. Okay, it was freezing! This soup was a perfect end to the chilly days. If you prefer a creamy soup, omit the bacon. Bacon makes everything better in this house so I used a ton! Stay tuned in weeks to come because I will be sharing some of my favorite cold weather recipes!IMG_6268 (1)

Spicy Pumpkin Soup with Bacon
Write a review
Print
Ingredients
  1. 1 yellow onion, chopped
  2. 1lb of bacon, chopped
  3. 1- 29oz can of pumpkin puree. (I use the Libby’s brand)
  4. 4 cups vegetable broth
  5. 1 tsp. red pepper flakes
  6. 1/4t sage
  7. 1/4t cumin
  8. Dash of nutmeg
  9. 1tsp salt
  10. 1tsp pepper
  11. ½ cup sour cream
Instructions
  1. In a large stockpot, sauté bacon over medium heat until cooked.
  2. Add onion and sauté until soft.
  3. Add pumpkin puree and broth.
  4. Add all spices and simmer for 20 minutes over medium low.
  5. Turn off heat and add sour cream.
  6. Eat two bowls full and enjoy!
Notes
  1. I love making this soup a day or two ahead of time. It’s super simple and the few extra days helps
  2. develop the flavor.
Northwest Healthy Mama http://nwhealthymama.com/

Share This:


About Sarah Hoffer

Sarah is an ophthalmic technician turned stay at home mom and wife living on the Olympic Peninsula. Mommy of two free spirited babies and two black labs. She spends her time daydreaming of her next meal and new recipes to try. If she isn’t in the kitchen covered in flour, she is in the woods running free with her husband and kids. She loves everything about the pacific northwest. Including the rain. Avid baby-wearer, hopeless daydreamer and eternal optimist. Follow along with her and her family onInstagram.

Leave a comment

Your email address will not be published. Required fields are marked *