The winter chill is starting to creep in and there’s no better time of the year to make a deliciously warm soup!
2 tablespoons of canola oil
6 slices of bacon
2 sprigs fresh rosemary
1 tablespoon unsalted butter
1/2 medium white onion, diced
1 clove garlic, minced
1 15-ounce can pure pumpkin puree
2 1/2 cups low sodium chicken stock
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1. Preheat oven to 400 degrees F. Spread cubes of sourdough out on a sheet tray. Drizzle with olive oil, sprinkle with Parmesan and chili flakes, and bake for 5-7 minutes until golden brown, turning once to make sure they bake evenly on all sides.
2. Set a large Dutch oven over medium high heat and add 2 tablespoons of canola oil. Place bacon in the pot and cook for 5-6 minutes on first side, then turn and add the sprigs of rosemary to the pan. Cook 4-5 minutes more until the bacon is golden and crispy and rosemary leaves are lightly browned. Set aside on a paper towel until cooled. Remove the rosemary leaves from the stems, then roughly chop the leaves and bacon.
Pour off all but 1 tablespoon of bacon grease. To the pan, add butter, garlic and onion and sweat until translucent. Season lightly with salt and pepper then add pumpkin puree and chicken stock. Stir well and bring to a simmer. Cook for 15 minutes over low heat then carefully puree in a blender (or with an immersion blender) until smooth. Return puree to pot and bring back to a simmer. Add heavy cream and stir to combine.
Serve soup in shallow bowls topped with Parmesan croutons, crumbled bacon and rosemary.