This is always my favorite season to come up with new soup and chili recipes to help warm the bones after a particularly shitty (whoops.. I meant chilly) winter day. If you checked out the last couple of posts then you know I have an abundance of pumpkins and squash leftover from this summer’s garden that I’m trying to put to good use and now I’m wishing I had more! This pumpkin soup has been one of my favorites I’ve made so far!
I used hickory smoked bacon, smoked paprika, and smoked Gouda to lend that natural smoky meat flavor that’s noticeable, but not overpowering to the other elements of the soup. I also caramelized the onions by cooking them with a splash of my favorite porter beer and it added another yet another tasty layer to this soup. And if you caught my post last week and made your own big batch of pumpkin puree you now have the perfect recipe to use it up on!
Ingredients:
8 slices thick cut hickory smoked bacon
1 medium onion chopped
3 cups pumpkin puree (find out how to make your own here)
4 cups chicken broth
2 1/2 tsp fresh rosemary, finely chopped
2 tsp smoked paprika
8oz smoked Gouda cheese, shredded
In a large stockpot over low to medium heat, cook bacon until almost crisp. Remove from the pot and transfer to a paper towel lined plate to cool. Once bacon is cool enough to handle, crumble into small pieces and set aside.
Using the same pan, add the onions and cook for 2 to 3 minutes. Add a splash of beer (roughly 2 to 3 Tbs) and use a wood spoon or spatula to deglaze the pan, stirring in all those lovely little bacon pieces that get leftover. Cook for 3 to 5 more until or until onions have a nice caramely glaze on them.
Whisk in pumpkin puree and chicken broth until smooth. Stir in rosemary and paprika and turn heat up to a medium setting. Once the soup is just hot enough that it’s about to simmer, slowly stir in shredded Gouda a few handfuls at a time until completely melted. Stir in bacon and then give it a taste test before seasoning with a bit of salt and pepper.
Dish it up into bowls, serve with a little sour cream if you prefer, and enjoy!
