A warm comforting seasonal pumpkin soup served with some crispy maple-candied bacon slices!
At this time of the year, when the days are getting shorter, we all need some warm comforting soup.To me, a soup is not a boring dish, it has to be very tasty and fulfilling, and today I chose for you a very special one with pumpkin.
Soups are the perfect dish for the soul and I have some favorites on my blog, like the chestnut & sage soup, or the creamy mushroom soup (both are to die for!). However, a friend of mine told me recently that she was looking for a great pumpkin soup recipe and she couldn’t find any on my blog.
It gave me the perfect opportunity to work on a pumpkin soup recipe, and I searched inspiration for quite a while among different existing recipe, before I finally found the perfect one – partly inspired by Jamie Oliver.
The secret is to roast the pumpkin in the oven with some olive oil and spices until they are very soft and tender in the inside. It will bring some personality to the soup, which is extremely tasty. You don’t even need to add any cream in it!
Of course, I had to add my little twist to the recipe, so I went for some delicious maple-candied bacon slices. Both sweet and crispy, they pair the spicy pumpkin soup perfectly and add a delicious sweet and savory taste to the whole dish.
This pumpkin soup is my very favorite of the season right now, I can’t get enough of it. And I’m pretty sure it could be your favorite one as well. Give it a try!
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A warm comforting seasonal pumpkin soup served with some crispy maple-candied bacon slices!
Ingredients
- 1 kg pumpkin
- Olive Oil
- 3 cloves garlic
- 1 teaspoon dried chilli
- 1 tablespoon coriander seeds
- 1 pinch of salt
- 1 large onion, choped
- 3 carrots, choped
- 1 stick of celery, choped
- 1 liter vegetable stock
- 5 oz (150g) bacon slices
- 2 Tablespoons maple syrup
Instructions
- Preheat the oven to 350°F (180°C). Half the pumpkin and remove the seeds, then chop into wedges.
- Place the pumpkin wedges on a large baking tray covered with parchment paper and drizzle over a little olive oil. Add the garlic cloves, sprinkle the spices over the pumpkin and season with some black pepper and salt.
- Roast the pumpkin for 1 hour, or until soft and slightly caramelized at the edges.
- Heat some olive oil in a large saucepan and add the vegetables. Cook for 15 minutes, or until soft and sweet.
- When the pumpkin is ready, add to the pan together with the stock and cook for 5 more minutes.
- Blend with a stick blender, adding a little more water if you like a thinner consistency.
- On a large baking tray, display the bacon slices and brush them with some maple syrup on both sides. Grill them in the oven about 5-8 minutes or until they are candied but not burnt.
- Ladle the soup into bowls and serve with some maple-candied bacon slices.
Elle est belle comme tout et donne vraiment envie ~
Belle semaine à toi
Ravie qu’elle te plaise, je suis sûre que tu aimerais beaucoup en effet 🙂 Bonne semaine à toi aussi. Bises !
Très jolie soupe Delphine. Le fait que le potimarron soit rôti doit la rendre plus savoureuse. Bises De France
Tu as parfaitement compris, Chrystel. Le potimarron rôti avec les épices ajoute vraiment beaucoup de saveur à l’ensemble. Bises de Stockholm 😉
alors là, ta chips de bacon confit me fait complétement craquer!!!! bisous
Oui c’est un vrai délice, et c’est super facile à faire pourtant !
Un délice cette soupe!
★★★★★
Oui, une soupe riche en saveurs et parfaitement de saison !
Une soupe dans des tonalités un peu sucré salé qui a tout pour me plaire ! Je ne consomme que rarement des graines de coriandre mais c’est une excellente idée !
Belle semaine 🙂
Gabrielle
Merci Gabrielle! Cette soupe est une petite merveille, tu verras! 🙂
A perfect fall soup. Looks great and so creamy.
Happy to hear that, Peter! 🙂
This looks so pretty and colorful! Beautiful setting. For me I would omit the bacon to make it vegan 🙂 Fantastic recipe.
Yes I guess you would skip this part and no worries, this pumpkin soup is also delicious by itself! 🙂
Gorgeous fall soup!!!
★★★★★
Thank you, Tara! 🙂
C’est doux et croquant ! Prince de Bretagne a retenu la recette pour le Top5 de cette semaine sur son blog cuisinons les légumes. Chaque semaine, le blog propose une sélection de recettes dans le Top5, nous vous invitons à le visiter.
Super, merci beaucoup ! Je m’en vais voir ca 🙂
A bowl of your creamy pumpkin soup would go down a treat right now.
Thanks for your sweet words, Bintu 🙂
Good call on the candied bacon. It sounds great! I love that you collected those beautiful leaves for the photo 🙂
★★★★★
Thanks, Lydia! The idea of candied bacon came late in my recipe creation but I’m really happy I found it, it’s amazing together with the slightly pumpkin soup!
With the cool nip in the air soups have started to become a regular on my menu. I just love how easy they are to eat and how warm they make me feel. This soup looks like it would be a nice addition to my soup round-up. I especially love that you added a touch of candied bacon. I bet it adds a nice crunch.
Oh you have started a soup round-up, I need to check this out! I’m happy you like the recipe, Lynn!
love how you added bacon!
★★★★★
It pairs the soup perfectly indeed! 🙂
This soup is just beautiful. I love the color and the simplicity. And then there’s the bacon. Wow! Fantastic topper.
Wow, so good to see you so enthusiastic about my soup! It’s actually the perfect comforting treat for winter 🙂
I love everything about this soup and especially paired with candied bacon, who can resist? Perfect comfort food for fall and winter season!
★★★★★
Thank you, Abigail! Yes, comfort soup is all we need in this season, and this one is just perfect. And you will love the candied bacon with! 🙂
Oh this sounds amazing! I have some pumpkin in my fridge I might just have to roast…..
Haha, both are really good actually, hard to choose! 🙂
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Hi Simon! I’m happy to hear you like the idea. I am pretty sure you will love the recipe as well. Enjoy! 🙂