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!
Spicy Pumpkin Soup with Bacon
2015-12-08 22:03:22
Ingredients
- 1 yellow onion, chopped
- 1lb of bacon, chopped
- 1- 29oz can of pumpkin puree. (I use the Libby’s brand)
- 4 cups vegetable broth
- 1 tsp. red pepper flakes
- 1/4t sage
- 1/4t cumin
- Dash of nutmeg
- 1tsp salt
- 1tsp pepper
- ½ cup sour cream
Instructions
- In a large stockpot, sauté bacon over medium heat until cooked.
- Add onion and sauté until soft.
- Add pumpkin puree and broth.
- Add all spices and simmer for 20 minutes over medium low.
- Turn off heat and add sour cream.
- Eat two bowls full and enjoy!
Notes
- I love making this soup a day or two ahead of time. It’s super simple and the few extra days helps
- develop the flavor.
Northwest Healthy Mama http://nwhealthymama.com/
