Spicy Pumpkin Soup
- 1 tbsp. unsalted butter
- 1 1/2 cups yellow onion, roughly chopped
- 2 cloves garlic, minced (about 2 tsp.)
- 2 tsp. fresh ginger, peeled and minced
- 1 1/2 tsp. yellow curry powder
- 3/4 tsp. ground cumin
- 1/2 tsp. ground coriander
- Small pinch cinnamon
- 1 tsp. kosher salt, plus more to taste
- 4 cups low sodium chicken stock or vegetable stock
- 2 bay leaves
- 2 (15-ounce) cans 100 percent pumpkin or 3 1/2 cups pumpkin purée
- 1 cup water
- 3 tbsp. heavy whipping cream
- 1/8 tsp. black pepper
- 4 ounces Field Bacon, cooked and crumbled for garnish
- 3 tbsp. dill, for garnish
- Cook bacon until desired crispiness and set aside. Crumble when cool.
- Melt butter in a large (5 to 6 quart) thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5 to 6 minutes.
- Add the minced garlic and ginger to the pot and cook another minute. Add the curry powder, cumin, coriander, cinnamon and salt. Cook for another 2 minutes.
- Add the chicken stock and the bay leaves to the pot. Add the pumpkin and the water. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it.
- Increase heat to high. Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.
- Remove bay leaves. Use an immersion blender to purée the soup.
- Right before serving, stir in the cream. Add black pepper and salt to taste.
- Sprinkle soup with crumbled bacon and top with dill. Enjoy!
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