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
3 Tbs brown sugar
1½ Tbs (22 mL) water
½ cup unsalted, roasted pumpkin seeds
1 Tbs fresh rosemary, finely chopped
- 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.
- In the same pan, cook down onion and garlic until softened, approximately 5 minutes.
- Transfer to a blender along with the roasted pumpkin and stock, and purée until very smooth.
- Pour into a medium pot, add remaining ingredients and bring to a simmer on medium-high heat.
- 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.
- 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.
- 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.