Winter Pumpkin Soup with Parmesan Croutons and Bacon Chips

Winter Pumpkin Soup with Parmesan Croutons and Bacon Chips
Staff Writer
Winter Pumpkin Soup with Parmesan Croutons and Bacon Chips
From Field Peas to Foie Gras

Winter Pumpkin Soup with Parmesan Croutons and Bacon Chips

Any type of winter pumpkin or squash, such as Sugar Pie pumpkin or butternut squash, can be used for this soup. Just remove the seeds, cut it into wedges, drizzle with olive oil, and roast in a 350-degree oven. The roasting softens the vegetable and reinforces its natural sweetness. The addition of stock and cream gives the soup a velvety smoothness, and the croutons and bacon chips add a nice crunch. — From Field Peas to Foie Gras, Jennifer Hill Booker

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4
Servings
589
Calories Per Serving
Deliver Ingredients

Notes

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Ingredients

  • 2 Tablespoons olive oil
  • 6 slices hickory smoked bacon, cut into 1-inch strips
  • 2 sprigs fresh rosemary
  • 1 Tablespoon unsalted butter
  • ½ medium white onion, diced
  • 1 clove garlic, minced
  • 2 Cups roasted pumpkin, mashed, or unsweetened pumpkin purée
  • 2½ Cups chicken stock
  • Sea salt and freshly ground black pepper
  • ½ Cup heavy cream
  • 2 Cups stale bread, cut into 1-inch cubes
  • 1 Tablespoon extra-virgin olive oil
  • ¼ Cup grated Parmigiano-Reggiano
  • ¼ Teaspoon red chile flakes

Directions

In a large stockpot over medium heat, add the olive oil. Add the bacon and cook for 5 to 6 minutes, then add the rosemary and cook an additional 4 to 5 minutes, or until the bacon is golden and crispy and the rosemary leaves are lightly browned.

Drain the bacon and rosemary on a paper towel. Remove the rosemary leaves from the stems and roughly chop the leaves, discarding the stems. Set the rosemary aside. Discard all but 1 tablespoon of the bacon grease from the stockpot. Set the bacon chips aside while you make the pumpkin soup.

Add the butter, onion, and garlic to the bacon grease in the stockpot and cook over medium-low heat for 15 minutes, or until the onion is translucent. Stir often to loosen any browned bits from the bottom of the pan. Add the mashed pumpkin and the chicken stock, and season lightly with salt and pepper.

Bring to a simmer, reduce the heat to low, and cook 15 to 20 minutes. Stir in the heavy cream just before you serve; do not let the soup boil once the cream has been added.

Preheat the oven to 400 degrees F.

To make the parmesan croutons, toss the bread, olive oil, cheese, chile flakes, and some black pepper together in a large bowl. Spread the bread mixture onto a sheet pan and bake 5 to 6 minutes, or until the bread cubes are golden brown.

Serve the soup in warm bowls topped with croutons, bacon chips, and the chopped rosemary.

Pumpkin Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Soup Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Pumpkin Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Nutritional Facts

Total Fat
46g
70%
Sugar
10g
N/A
Saturated Fat
18g
89%
Cholesterol
85mg
28%
Protein
16g
32%
Carbs
31g
10%
Vitamin A
1127µg
100%
Vitamin B12
0.4µg
5.9%
Vitamin B6
0.3mg
17.3%
Vitamin C
8mg
13%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
17%
Vitamin K
30µg
37%
Calcium
193mg
19%
Fiber
5g
20%
Folate (food)
35µg
N/A
Folate equivalent (total)
68µg
17%
Folic acid
19µg
N/A
Iron
3mg
19%
Magnesium
56mg
14%
Monounsaturated
20g
N/A
Niacin (B3)
6mg
28%
Phosphorus
243mg
35%
Polyunsaturated
5g
N/A
Potassium
609mg
17%
Riboflavin (B2)
0.4mg
20.7%
Sodium
944mg
39%
Thiamin (B1)
0.3mg
22.5%
Trans
0.2g
N/A
Zinc
1mg
9%