Hello friends. I hope you had a nice weekend. We had beautiful weather but you can definitely feel fall in the air.
I’m happy to be joining my talented friends to bring you Tastes of the Seasons. This week we’re bringing you delicious pumpkin recipes.
Nothing says fall like pumpkin anything right?
Nothing says fall like pumpkin right? But there is also a bounty of fresh vegetables in farmer markets right now and so I decided to combine some fresh heirloom tomatoes in the mix.
But because everything tastes better with bacon, this recipe also includes bacon. 🙂 It’s not only easy to make but also savoury and creamy.
- 1 large red onion , diced
- 2 cloves of garlic , minced
- 1 (28 oz ) can of crushed tomatoes
- 1 (14.5 oz) can of pumpkin puree
- 1-1/4 tsp . smoked paprika
- 1/2 tsp . garlic powder
- salt and pepper to taste
- 1/4 cup heavy cream.
- 6 slices of bacon
In a large saucepan fry the bacon until crispy. Transfer to a paper towel-lined plate. Save two tablespoons of bacon fat from pan.
Add onion and cook until softened. Stir in the garlic, and the spices and let cook for about a minute.
Stir in the tomatoes and pumpkin, bring to a boil, reduce heat to low and let simmer for 15- 20 minutes. Remove from the heat and let it cool slightly.
Using a blender in puree mode, puree the soup until smooth.
Place the pan back onto the heat, add the heavy cream and bring to a simmer. Serve and garnish with a slice of bacon. You can also crumble the bacon and sprinkle over the soup.
Such a perfect and comforting fall soup that’s also quick to make. You can serve it along sandwiches or grilled cheese…yumm.
Please don’t forget to visit these other mouthwatering recipes. Thank you so much for stopping by. xo
Pumpkin Custard Pie with Gingersnap Crust by Ella Claire | Pumpkin Chocolate Chip Cream Cheese Bread by Nest of Posies | Pumpkin Creme Brûlée by Maison de Pax | Pumpkin Cake with Creme Cheese Frosting by Dear Lillie | Pumpkin Tomato and Bacon Soup by Craftberry Bush
Spiced Pumpkin Pancakes by Boxwood Avenue | Paleo Pumpkin Chili by Nesting with Grace | Pumpkin Ginger Molasses Cookies by anderson + grant | Pumpkin Baked Brie en Croute by French Country Cotage | Nina Hendrick Design Co.
Pumpkin Pecan Chocolate Chip Cookies by A Burst of Beautiful | Maple Glazed Pumpkin Hand Pies by Love Grows Wild | Pumpkin Patch Muffins by House 214 | Pumpkin Maple Pancakes by Finding Home Farms | Miniature Pumpkin Tarts by Zevy Joy
Oatmeal Pumpkin Chocolate Chip Cookies by Miss Mustard Seed | Pumpkin Toffee Cupcakes with Salted Caramel Frosting by My Sweet Savannah | Pumpkin Pan Pie by Inspired by Charm
Michael Wurm Jr. says
I love the idea of a savory pumpkin dish! (Plus anything with a piece of bacon sticking out of it HAS to be amazing.) Yum!!
I made this for lunch and it was a big hit!
Darlene Holton says
Simple, warming and pumpkin…..a winning combo. Can’t wait to give it a try. Also, wondering about your bowls. Very nice pattern.
Denise Woods says
Sounds delicious! Thanks for posting the recipe.
I love savory pumpkin recipes! I need to try this one!
It would not have occurred to me to combine pumpkin and tomato but I am intrigued. I’ve pinned your recipe and I am anxious to give it a try. Thanks for the recipe!
Geek squad says
This looks so yum! Thank you for sharing the nice recipe. It’s so easy to understand with the instructions.
Pumpkin soup is vibrant and silky without a tonne of cream. This nutritious soup wonderfully highlights the pumpkin flavor.
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