Creamy Pumpkin Soup with Bacon, Fennel & Apple - Easy Fall Soup Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 450°F and line a large baking sheet with foil.

Peel the pumpkin (Kuri squash), scoop out the seeds, and chop into chunks.

Add the pumpkin chunks to the lined baking sheet.

Peel and add 2 large apples to the baking sheet.

Cut off the root of the fennel bulb, chop into small pieces, and add to the baking sheet.

Add 3 chopped large carrots and 1 large sweet onion to the baking sheet.

Add 10 to 12 garlic cloves to the baking sheet.

Drizzle the veggies with 2 tablespoons of olive oil (or melted butter).

Pour in 3/4 cup of white wine and 3/4 cup of chicken stock over the veggies.

Add 1 tablespoon of fresh thyme, 1 tablespoon of fresh oregano, 1 tablespoon of fresh rosemary, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 teaspoon of smoked paprika to the veggies.

Season generously with sea salt and ground black pepper, then toss everything together to coat.

Cover the baking sheet with extra wide foil and roast the veggies at 450°F for 30 minutes.

Remove the foil and roast for another 30 minutes until veggies are tender and golden brown (1 hour total).

While the veggies are roasting, chop 6 to 7 slices of smoked bacon and fry in a pan until crispy.

Once the veggies are roasted, let them cool for 15 to 20 minutes.

Puree the roasted veggies in a food processor in thirds until smooth, transferring to a pot after each batch.

Thin the puree with a little chicken stock if needed.

Pour in 2 cups of whole milk and 1 cup of chicken stock into the pot with the puree.

Bring the soup to a simmer and adjust seasoning as needed.

Ladle out the soup, drizzle with cream, and top with crispy bacon bits and freshly cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens