Curried Maple-Bacon Pumpkin Soup
I would like to eat this soup Every. Day. Even though I refuse to eat soup in summer, I would eat this soup in summer. Since we are finishing up fall (what?!), however, I can be truthful when I say I will be eating this soup everyday, because I will.
I never really jumped on the maple-bacon bandwagon. Sure, maple and bacon are a natural pairing (sweet and savory, buddies at breakfast, I get it), but for some reason I just didn’t really go for the whole obsession. It may have been that by the time the maple-bacon trend rolled around, I was super sick of everyone telling me that I was putting my health at risk by being paleo and eating 3 lbs. of bacon a day (ugh, gross and not even remotely true), and the maple-bacon thing just reminded me of that.
I love bacon, who doesn’t, but do I eat it every day? Did I ever? No and no. Even on this blog I only have about 5 recipes that use bacon, and most of those is just as a flavor complement sparingly. When’s the last time I had bacon for breakfast? 5 weeks ago, where I had 3 pieces and that was the most bacon I had at one time in the past 4 months. Do you see?? Ok, rant over.
Anyway, this soup is delicious and so great with fall. The maple-bacon flavor is very subtle, especially because the curry is the main spice-star in this dish. With the dill garnish on top, it is even more spectacular because it somehow captures sweet and savory and spiced and spicy AND refreshing, which isn’t something I would think about for a fall soup.
This soup makes a gorgeous presentation served in small hollowed out pumpkins in place of a bowl, and is deserving for your first course at Thanksgiving! I hope you guys love this dish just as much as I do!
Some cook’s notes:
- I like my soups spicy, but the ground chili pepper is totally optional.
- If maple bacon isn’t your thing, omit the maple syrup garnish. It still taste fabulous!
curried maple-bacon pumpkin soup
For the soup
- 1-cup carrots
- 1 medium onion
- 2 Garlic cloves, minced
- 2 slices of bacon
- 1 tbsp. cooking fat (butter, ghee, olive oil, duck fat, coconut oil)
- 2 cups chicken broth or stock
- 1 tbsp. curry
- 1 tsp. smoked paprika
- 1 cup pumpkin purée
- 2/3-cup coconut cream or milk
- Salt to taste
- 2 tsp. chili pepper (optional)
For the garnish:
- 4 tbsp. maple syrup
- 4 tbsp. coconut cream, room temperature
- Fresh dill
- 2 slices of bacon
- Roughly dice carrots, onion, and bacon.
- In a heavy bottomed large pot, melt cooking fat. Add onions and garlic and diced bacon, sauté until onions are translucent.
- Add chicken broth, curry, paprika, pumpkin puree, chili powder (optional), and coconut cream to pot. Bring to a low boil, stirring frequently. Reduce to a simmer for 30 minutes to let all flavors combine. Remove from heat and add salt to taste.
- In a skillet, fry remaining 2 piece of bacon. Set aside to let cool.
- Using an immersion blender to blend soup until a moth texture. Alternatively, you can pour soup into a blender and blend soup until smooth 1 cup at a time. Proceed with caution, as soup may still be hot.
- Once blended dish into 4 bowl, and garnish each bowl by swirling with 1 tbsp. of maple syrup and 1 tbsp. coconut cream. Divide remaining bacon evenly over each both, and top with dill.