Ingredients
Scale
- 4 slices turkey bacon (cooked and chopped)
- 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
- 2½ tablespoons brown sugar
- 1 bay leaf
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley (for garnish)
- ½ cup croutons (optional garnish)
Instructions
- In a soup pot over medium-high heat, cook turkey bacon until crisp. Remove from pot and leave about 2 tablespoons of fat.
- Lower heat to medium; sauté onion until softened (about 3 minutes). Add shredded carrot and garlic; cook until fragrant (1 minute).
- Stir in chicken broth, brown sugar, bay leaf, thyme sprigs, salt, pepper, and nutmeg. Bring to a boil; then reduce heat and simmer uncovered for 15 minutes.
- Mix in pumpkin puree and heavy cream; simmer for another 2–3 minutes.
- Discard the bay leaf and thyme stems. Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in parsley before serving; garnish with extra cream and croutons if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 205
- Sugar: 5g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg