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Lunch / Dinner

Creamy Pumpkin Soup with bacon & roasted pumpkin seeds

Turn to this “easy as anything” pumpkin soup when you’ve got a hankering for a thick and creamy bowl of goodness. It's a great way to use those raw pumpkin seeds. Not to mention, it’s full of incredible smoky and warm autumnal flavors that you’ll go gaga over. Coming together in less than an hour, it's ideal for weeknights or any holiday celebration.


6 servings (about 8 cups)

Total Time

about 45 minutes

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To make a vegetarian version of the soup, simply omit the bacon, swap butter or olive oil in place of the drippings, and use vegetable broth instead of beef broth.


Preheat oven to 325°.

Toss pumpkin seeds with oil; season with salt and pepper and arrange in a single layer on a baking sheet. Roast pumpkin seeds until golden brown, about 25 minutes, tossing occasionally.

Meanwhile, cook bacon in a pot until crisp; transfer to a papertowel-lined plate. Drain all but 3 Tbsp. drippings from pot.

Add onions, carrot, celery, bay leaves, rosemary, and garlic; cook over medium-high heat, partially covered, until vegetables begin to brown and soften, 7 minutes.

Deglaze pot with ½ cup sherry, scraping up any brown bits; cook until evaporated. Stir in broth and pumpkin purée; heat to a boil. Reduce heat to medium-low and simmer soup, partially covered, until vegetables are fork-tender, 10–15 minutes; discard bay leaves Purée soup with a handheld or standard blender, then heat over medium.

Stir in half-and-half, honey, 2 Tbsp. sherry, and vinegar; heat until warmed through. Season soup with nutmeg, salt, and pepper. Top servings with pumpkin seeds and bacon.

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