This pumpkin bacon soup is comfort in a bowl. It has bacon (I know), cream, Parmesan, and lots of seasonings to keep you warm on those crisp fall evenings. Serve the soup topped with bacon crumbles and roasted pumpkin seeds and a side of warm french bread slathered in butter and you’re set.
A savoury soup that uses everyone’s favourite fall ingredient—pumpkin!
If you’re like me, you’ve seen a million pumpkin desserts floating around the internet these days. Not that there’s anything wrong with that…but how about making something savoury with our favourite orange vegetable? (It is a vegetable, right?)
Slow Cooker Bacon, Parmesan, and Pumpkin Soup
This decadent recipe is perfect for a cosy fall evening with the fam...and after slow-cooking all day, it will leave your house smelling amazing!
- small onion, diced: 1
- canola or olive oil: 2 teaspoons
- pureed pumpkin: 1 (29 oz) large can
- water: 4 cups
- chicken bouillon: 4 teaspoons
- cooked and crumbled bacon, divided: 1 cup
- sugar: 1 tablespoons
- bay leaf: 1
- ground thyme: 1 teaspoon
- curry powder: 1 teaspoon
- salt: 1 teaspoon
- heavy cream: 1 cup
- grated Parmesan cheese: 1 cup
- black pepper: ½ teaspoon
- cornstarch: 2 tablespoons
- toasted pumpkin seeds (I bought these in the bulk section of the supermarket.): ½ cup
Step 1: In a frying pan over medium high heat warm the oil. Add in diced onions and cook for about 5 minutes.
Step 2: Add onions to 5-6 quart slow cooker. Add in the pumpkin, water, bouillon, ½ cup of the bacon, sugar, bay leaf, thyme, curry powder, and salt.
Step 3: Cover and cook on LOW for about 4-6 hours.
Step 4: Discard the bay leaf. Stir in the cream, Parmesan cheese, and pepper.
Step 5: In a small bowl, mix together 2 Tbsp cornstarch with 2 tablespoons water, until smooth. Stir into the slow cooker. Cook uncovered on HIGH for about 15 minutes, until soup is thickened a bit.
Step 6: Ladle into serving bowls and serve topped with extra bacon and pumpkin seeds.
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