Pumpkin Bacon Soup

Pumpkin Bacon Soup

Charles Chambers – Lubbock, Texas
1st Place – Guess What’s Cooking, 2011

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“Fun Fact: Did you know a pumpkin is actually a fruit?”


1 sm. pie pumpkin (2 c.)
1 c. squash
2 c. chicken broth
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. nutmeg
1/4 tsp. hickory smoke salt
4 slices bacon
1 jalapeno, seeded and chopped
1 c. onion, chopped
1 c. red bell pepper, chopped
1 sprig rosemary
1/2 c. heavy cream


Remove top from pumpkin, remove seeds and scrape out 2 cups pumpkin.  Cook pumpkin and squash in broth and spices and set aside.  Cut bacon into pieces and fry until crisp, drain and set aside, reserving grease.  Saute vegetables and rosemary in bacon grease until tender. Combine all vegetables, broth and 1/2 cup heavy cream in food processor and pulse until smooth. Add most of bacon after pureeing. Pour into hollowed out pumpkin to serve. Garnish with remaining bacon and fresh mint.Serve warm or cold.

Serves 4.

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