Creamy Pumpkin Soup With Smoky Bacon and Crunchy Croutons

For a four-serving prep plan, cook the soup ahead, portion it once smooth, and save bacon, croutons, parsley, and cream for serving. This pumpkin soup blends pumpkin puree, carrot, onion, broth, warm nutmeg, and cream into a silky bowl with smoky, crunchy toppings.

The base starts with crisp bacon and its drippings, supplemented with butter only if needed, so the onion, shredded carrot, and garlic cook in a savory fat. Chicken broth, brown sugar, bay, thyme, salt, pepper, and nutmeg simmer before canned pumpkin puree and heavy whipping cream are added. Use puree rather than pumpkin pie filling; the latter is not the specified product.

After the broth and seasonings simmer uncovered, the pumpkin and cream need only a brief simmer before blending. The soup is ready for bowls when it looks uniformly smooth and no vegetable lumps remain. The main blending error is tightly sealing a regular blender with hot soup; steam needs an escape route. Remove the bay leaf and thyme stems before pureeing.

Serve it as a holiday starter or make it a main with bread for dipping. For planned meals, refrigerate the covered soup in portions and keep the bacon, croutons, cream, and parsley separate until serving. The source also directs freezing portions in zippered bags, then reheating the soup on the stove over medium heat.