Ingredients
Scale
- 4 slices turkey bacon (cooked and chopped)
- 2 tablespoons turkey bacon grease (or butter)
- 1 medium onion (diced)
- ½ cup shredded carrot
- 1 clove garlic (minced)
- 2½ cups chicken broth
- 1 (15-ounce) can pumpkin puree
- ½ cup heavy whipping cream
- Fresh herbs for garnish (parsley or thyme)
Instructions
- In a soup pot over medium-high heat, cook the turkey bacon until crispy. Transfer to paper towels, leaving some fat in the pot.
- Reduce heat to medium; add onion and sauté until softened, about 3 minutes. Stir in carrot and garlic; cook for another minute.
- Add chicken broth, brown sugar, bay leaf, thyme, salt, pepper, and nutmeg; bring to a boil then reduce to low heat and simmer uncovered for 15 minutes.
- Stir in pumpkin puree and cream; simmer for an additional 2-3 minutes.
- Discard bay leaf and thyme stems. Blend the soup until smooth using an immersion blender.
- Serve garnished with parsley, croutons, or extra cream as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 35mg