Roasted Pumpkin Apple Bacon Soup Recipe
A comforting and flavorful Roasted Pumpkin Apple Bacon Soup that combines the sweetness of pumpkin and apple with the savory richness of bacon, creating a delicious fall-inspired dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Stovetop, Blending
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
For the Roasted Pumpkin:
- 600g or 1 1/3 pounds fresh pumpkin
- Olive oil
- Sea salt
For the Soup:
- 2 slices or rashers of bacon (streaky) (optional)
- 2 cups or 480ml stock (chicken or vegetable)
- 1/2 small onion
- 1 medium carrot
- 1 green apple
- 1 teaspoon lemon juice
- Small knob young ginger
- 4 cloves garlic
- 20g or 1 1/2 tablespoons of butter
- Black pepper
Optional, to serve:
- Drizzle of cream
Instructions
- Preheat the oven: Preheat your oven to 375°F or 190°C. Clean the seeds and fibers out of the pumpkin.
- Roast the pumpkin: Cut the pumpkin into pieces, drizzle with olive oil, sprinkle with sea salt, and roast for 40-50 minutes until tender. Allow to cool.
- Cook the bacon: If using, fry chopped bacon in olive oil until crispy.
- Prepare the soup base: Sauté onion, carrot, garlic, and ginger until softened. Add chopped apple mixed with lemon juice and cook until soft.
- Combine ingredients: Scoop out roasted pumpkin flesh, add to the pot with butter and stock. Blend the mixture until smooth.
- Season and serve: Adjust seasoning with salt and pepper. Serve hot with a drizzle of cream and toast.
Notes
- You can customize the soup by adding spices like cinnamon or nutmeg for extra warmth.
- For a vegetarian version, omit the bacon and use vegetable stock.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Roasted Pumpkin Apple Bacon Soup, Fall Soup Recipe, Pumpkin Soup with Bacon
