Spicy Pumpkin Bacon & Chickpea Soup
Prep Time:
10 minutes
Cook Time:
20 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.
