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.
Rosenoisettes says
November 16, 2015 at 6:48 amElle est belle comme tout et donne vraiment envie ~
Belle semaine à toi
Delphine Fortin says
November 16, 2015 at 10:23 pmRavie qu’elle te plaise, je suis sûre que tu aimerais beaucoup en effet 🙂 Bonne semaine à toi aussi. Bises !
Chrystel says
November 16, 2015 at 8:06 amTrès jolie soupe Delphine. Le fait que le potimarron soit rôti doit la rendre plus savoureuse. Bises De France
Delphine Fortin says
November 16, 2015 at 10:22 pmTu as parfaitement compris, Chrystel. Le potimarron rôti avec les épices ajoute vraiment beaucoup de saveur à l’ensemble. Bises de Stockholm 😉
sotis says
November 16, 2015 at 10:15 amalors là, ta chips de bacon confit me fait complétement craquer!!!! bisous
Delphine Fortin says
November 16, 2015 at 10:20 pmOui c’est un vrai délice, et c’est super facile à faire pourtant !
ptitecuisinedepauline says
November 16, 2015 at 7:33 pmUn délice cette soupe!
★★★★★
Delphine Fortin says
November 16, 2015 at 10:19 pmOui, une soupe riche en saveurs et parfaitement de saison !
Petite cuillère et Charentaises says
November 17, 2015 at 3:14 pmUne 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
Delphine Fortin says
November 17, 2015 at 10:08 pmMerci Gabrielle! Cette soupe est une petite merveille, tu verras! 🙂
peter @feedyoursoultoo says
November 18, 2015 at 1:52 pmA perfect fall soup. Looks great and so creamy.
Delphine Fortin says
November 18, 2015 at 6:44 pmHappy to hear that, Peter! 🙂
Florian @ContentednessCooking says
November 18, 2015 at 1:52 pmThis looks so pretty and colorful! Beautiful setting. For me I would omit the bacon to make it vegan 🙂 Fantastic recipe.
Delphine Fortin says
November 18, 2015 at 6:43 pmYes I guess you would skip this part and no worries, this pumpkin soup is also delicious by itself! 🙂
Tara says
November 18, 2015 at 2:16 pmGorgeous fall soup!!!
★★★★★
Delphine Fortin says
November 18, 2015 at 6:42 pmThank you, Tara! 🙂
Prince de Bretagne says
November 20, 2015 at 12:35 pmC’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.
Delphine Fortin says
November 21, 2015 at 8:49 amSuper, merci beaucoup ! Je m’en vais voir ca 🙂
Bintu | Recipes From A Pantry says
November 21, 2015 at 12:29 pmA bowl of your creamy pumpkin soup would go down a treat right now.
Delphine Fortin says
November 21, 2015 at 2:01 pmThanks for your sweet words, Bintu 🙂
LydiaF says
November 21, 2015 at 8:18 pmGood call on the candied bacon. It sounds great! I love that you collected those beautiful leaves for the photo 🙂
★★★★★
Delphine Fortin says
November 23, 2015 at 8:11 amThanks, 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!
Lynn | The Road to Honey says
November 22, 2015 at 1:20 amWith 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.
Delphine Fortin says
November 23, 2015 at 8:09 amOh you have started a soup round-up, I need to check this out! I’m happy you like the recipe, Lynn!
Kristen says
November 22, 2015 at 2:04 amlove how you added bacon!
★★★★★
Delphine Fortin says
November 23, 2015 at 7:59 amIt pairs the soup perfectly indeed! 🙂
KC the Kitchen Chopper says
November 22, 2015 at 2:46 pmThis soup is just beautiful. I love the color and the simplicity. And then there’s the bacon. Wow! Fantastic topper.
Delphine Fortin says
November 23, 2015 at 7:58 amWow, so good to see you so enthusiastic about my soup! It’s actually the perfect comforting treat for winter 🙂
Manila Spoon (Abigail) says
November 22, 2015 at 8:50 pmI love everything about this soup and especially paired with candied bacon, who can resist? Perfect comfort food for fall and winter season!
★★★★★
Delphine Fortin says
November 23, 2015 at 7:49 amThank 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! 🙂
Elizabeth says
November 23, 2015 at 7:13 amOh this sounds amazing! I have some pumpkin in my fridge I might just have to roast…..
Delphine Fortin says
November 23, 2015 at 7:32 amHaha, both are really good actually, hard to choose! 🙂
plasterer bristol says
December 2, 2015 at 7:35 amThis sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Delphine Fortin says
December 2, 2015 at 8:04 amHi Simon! I’m happy to hear you like the idea. I am pretty sure you will love the recipe as well. Enjoy! 🙂