Spicy Pumpkin Bacon & Chickpea Soup
Prep Time10 minutes
Cook Time20 minutes
Description
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.
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
Cooking Instructions
- 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.
- Roast chickpeas in oven for 20-30 minutes or until golden brown and crispy. Remove from oven and set aside.
- 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.
- Ladle out soup and top with feta, bacon crumbles, and chickpeas.
In this Recipe
