Spicy Pumpkin Bacon & Chickpea Soup

Cold weather months were made for slow cooking. This spicy pumpkin & Cob smoked bacon soup proves good things really do come to those who wait.

Total Time: 10 min prep, 20 min cook

Servings: 4 Servings

Ingredients:

SOUP
6 slices North Country Smokehouse Cob Smoked Uncured Bacon, cooked & finely chopped
1 yellow onion, chopped
4 cloves garlic, minced
4 TBSP butter
¾ TSP smoked paprika
¾ TSP chili powder
½ TSP turmeric
1/8 TSP salt
¼ TSP garlic powder
3 ½ C pumpkin puree
2 C chicken stock
½ C heavy cream
Cayenne pepper to taste
Feta Cheese

CHICKPEAS
15.5 oz can chickpeas
¼ TSP salt
¼ TSP garlic powder
½ TSP chili powder
¼ TSP smoked paprika
1/8 TSP turmeric
2 TSP brown sugar
A drizzle of olive oil

Method:

1) Preheat the oven to 425F degrees. Drain chickpeas and pat dry. Spread chickpeas on a baking sheet and drizzle with olive oil. Add seasonings and lightly toss.

2) Roast chickpeas in oven for 20-30 minutes or until golden brown and crispy. Remove from oven and set aside.

3) While chickpeas roast, cook butter, garlic, and onion in a large pot over medium heat until softened, about 3-4 minutes. Add pumpkin puree, chicken stock, and spices. Reduce heat and simmer for 10-15 minutes or until heated through. Stir in cream once soup is heated through.

4) Ladle out soup and top with feta, bacon crumbles, and chickpeas.