Ingredients
Scale
- 4 slices cooked turkey bacon
- 2 tablespoons turkey bacon grease (or butter)
- 1 medium onion, diced
- ½ cup shredded carrot
- 1 clove garlic, minced
- 2½ cups chicken broth
- 1 teaspoon brown sugar
- 1 bay leaf
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- ½ cup heavy whipping cream
Instructions
- In a large soup pot over medium-high heat, cook the turkey bacon until crisp. Transfer to a paper towel-lined plate, leaving some grease in the pot.
- Reduce heat to medium; add diced onion and sauté until softened, about 3 minutes. Stir in shredded carrot and garlic, cooking for another minute.
- Add chicken broth, brown sugar, bay leaf, thyme, salt, pepper, and nutmeg; bring to a boil. Reduce heat and simmer uncovered for about 15 minutes.
- Stir in pumpkin puree and heavy cream; simmer for an additional 2–3 minutes.
- Discard bay leaf and thyme stems. Blend until smooth using an immersion blender or regular blender.
- Serve garnished with parsley and extra cream as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg