Pumpkin Soup with Bacon and Chipotle Cream

ImageSugar Pie Pumpkins are so adorable and so delicious.  I had a version of this lovely soup from the fresh section of my Gelson’s market. They were kind enough to divulge the basic ingredients: pumpkin, bacon, cream, garlic, onion and chipotle.  Here’s what I worked up


Find yourself a Sugar Pie or Fairy pumpkin 4-5 pounds.  Depending on the amount of pulp your pumpkin yields, adjust the amount of chicken or vegetable stock to achieve a creamy soup.  My 4 1/2 pound Sugar Pie pumpkin yielded 2 cups and I used 3 cups of broth.  You may substitute a can of  pumpkin puree for but the fresh pumpkin while in season is quite special.   Chipotle in Adobe Sauce are found in the Latin section of your market, usually in a small can.  Substitutions would include 1 teaspoon of dried chipotle powder or even smoked paprika.


1  4.5 pound Sugar Pie Pumpkin (or one 14-ounce can of pure pumpkin puree.)

To prepare fresh pumpkin:

Preheat oven to 350.  Cut out stem and remove seeds.  Carefully cut pumpkin in half and scrape off strings.   Cut into large pieces. Place on baking pan, flesh side up and cover with aluminum foil.  Bake  for 50-60 minutes.  Carefully remove cover, cool slightly then easily remove flesh from skin.  Mash with a fork.  Reserve.  Mine made 2 cups.



ImageFor the soup:

3 slices diced bacon (about 1/2 cup)

3-4 cups chicken stock

1 cup chopped onion ( 1 medium onion)

1 teaspoon butter

3 cloves garlic, finely chopped

2 cups cooked pumpkin pulp or 1 14 ounce can of pumpkin puree

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

1 chipotle chile in adobo, mashed, divided

1/2 cup half and half (optional)

1 teaspoons fresh lime juice (optional)

In a soup pot over medium heat cook diced bacon until brown.   Remove and reserve bacon with a slotted spoon leaving the grease-goodness in the pan.

  1. To this pot, over medium/low heat, add butter and onion and saute until translucent, about three minutes.  Add garlic and cook until fragrant and translucent–  another two minutes.   Building layers of flavor.
  2. Add half of the minced chipotle chile in adobo and saute to combine with the onions and garlic.   About a minute.
  3. Add the pumpkin, salt and pepper.  Add chicken stock, cover and simmer on low for 10-15 minutes.
  4. Add “Half and Half” and half of the bacon bits.
  5. Carefully puree the soup with either an immersion blender or transfer it carefully to a blender.   Adjust seasoning with salt if, more  lime juice if you like.

For the chipotle cream:

Combine the remaining chipotle pepper with 1/2 cup of creme fraiche (or sour cream, even yoghurt) and squeeze of fresh lime.  Splash of half and half in there is okay too.  Whisk until combined and creamy.

Serve soup with a dollop of the chipotle cream, topped with the reserved bacon.  A little chive or cilantro chopped on top for color!


For other delicious ideas from my fellow Los Angeles food bloggers:

* To make pumpkin Seeds:  Pull out the strings from the pumpkin seeds, dry with a paper towel, sprinkle with sea salt, spread on cookie sheet and bake for 12-15 minutes, tossing every once in while to roast evenly.



7 thoughts on “Pumpkin Soup with Bacon and Chipotle Cream

  1. Leslie Macchiarella says:

    I feel charmed that I was able to taste your incredible pumpkin soup. And the chipotle cream with bacon toppers – perfection! The flavors are just perfection, I’m SO going to make this for the holidays. Also, I LOVE your adorable mini tureens!

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