Roasted Pumpkin and Bacon Soup with Candied Pumpkin Seeds

Yield: Serves 4

If you’re not eating pumpkin in some shape or form this month, then you’re not doing October right. Try making this soup for a light dinner on a chilly night (they’re back now, sadly) this month. It will taste so good, it will help your autumn weather depression subside, if only temporarily...



2 tsp (10 mL) canola oil

3 strips double-smoked bacon, diced

1 yellow onion, diced

2 cloves garlic, loosely chopped

4 cups roasted pumpkin flesh, canned pumpkin purée in lieu

3 cups (720 mL) chicken stock

1 cup (240 mL) water

1 Tbs brown sugar

1 Tbs (15 mL) white wine vinegar

½ tsp ground cinnamon

1 tsp lemon zest

1 tsp chilli flakes

salt and pepper

Candied pumpkin seeds:

3 Tbs brown sugar

1½ Tbs (22 mL) water

½ cup unsalted, roasted pumpkin seeds

1 Tbs fresh rosemary, finely chopped


  1. Heat canola oil on medium-high in a large pan. Add diced bacon and cook until crispy, about 3-4 minutes. Transfer to paper towel to absorb any excess grease and set aside for now.
  2. In the same pan, cook down onion and garlic until softened, approximately 5 minutes.
  3. Transfer to a blender along with the roasted pumpkin and stock, and purée until very smooth.
  4. Pour into a medium pot, add remaining ingredients and bring to a simmer on medium-high heat.
  5. Reduce to medium heat, add cooked bacon to the soup, cover and let cook for 30 minutes, stirring occasionally. Season to taste with salt and pepper.
  6. Candied pumpkin seeds:
  7. Place sugar and water in a small pan, stir to dissolve and cook on medium heat until almost all of the liquid has evaporated and the mixture is thick and bubbly, about 3-4 minutes.
  8. Add seeds and rosemary to the pan and stir until well coated. Pour out onto parchment paper and let cool until seed mixture is brittle. Give the mixture a good chop and use to garnish soup.

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