November 13, 2014

bacon vegetable pumpkin soup

When we went to Pike Place Market on Saturday, I picked up some produce while we were there, including the best grapes I've had in my life, and some beautiful green beans. Sunday was a very drizzly, cold day so I figured it was as good a time as any to bust out some perfect autumn soup! This has bacon AND pumpkin in it... so yeah. It's really good. It's also full of vegetables and "clean", so make it already!
1/2 pound bacon, chopped
1 medium onion, diced
3 stalks celery, diced
3 carrots, peeled and sliced 1/4" thick
1 red pepper, diced
4 cloves garlic, minced
1 teaspoon thyme
4 small potatoes, peeled and diced small
6 cups chicken stock
1 (6 ounce) can tomato paste
1 (15 ounce) can pumpkin puree
1 pound fresh green beans
1 1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper
1/2 teaspoon cracked black pepper
2 teaspoons kosher salt

In a large pot, cook bacon over medium high heat. Remove from pot and drain on paper towels. Set aside (do not drain bacon fat). Add the onion, celery, carrots and red pepper and saute, scrapping the bacon drippings, for about 5 minutes. Add garlic, thyme and potato and saute another 2 minutes.

Pour in chicken stock and bring to a boil, then stir in tomato paste and pumpkin puree. Return to a boil and stir in green beans, Italian seasoning and crushed red pepper. Reduce heat to a simmer and cook until green beans are tender (with a slight bite) and potatoes are soft, about 10 minutes. Season with salt and pepper. Delicious served with shaved Parmesan on top, if you wish.


  1. This looks so good! Thanks for sharing!

  2. Had to tell you I made this tonight- I'm eating it right now, in fact- and it is to die for. Probably one of the top 3 soups I've ever eaten!! Jim loves it too! Thank you for sharing it!! :) You're amazing, lady.


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