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Roasted Pumpkin Soup with Maple-Candied Bacon

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Roasted Pumpkin Soup with Maple-Candied Bacon
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 mins
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Cuisine: American recipes

A warm comforting seasonal pumpkin soup served with some crispy maple-candied bacon slices!

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (180°C). Half the pumpkin and remove the seeds, then chop into wedges.
  2. 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.
  3. Roast the pumpkin for 1 hour, or until soft and slightly caramelized at the edges.
  4. Heat some olive oil in a large saucepan and add the vegetables. Cook for 15 minutes, or until soft and sweet.
  5. When the pumpkin is ready, add to the pan together with the stock and cook for 5 more minutes.
  6. Blend with a stick blender, adding a little more water if you like a thinner consistency.
  7. 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.
  8. Ladle the soup into bowls and serve with some maple-candied bacon slices.

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