Spiced Pumpkin Soup with Turkey Bacon

We had a blast in Chicago this weekend, but now I’m exhausted and it’s only the beginning of the week! There wasn’t a moment of downtime between Emily’s wedding downtown, navigating our way through the suburbs to visit our friends with babies, and squeezing in meals with both our brothers (Rick Bayless’ XOCO was excellent by the way, and I’m still dreaming of the pork belly soup and Aztec hot chocolate!). We had so much fun seeing everyone. Here’s a picture with the gorgeous bride!

And two of my best friends from college, Susie and Emily!

One of the non-wedding highlights of the trip was that I got to meet Meghan of You’re Gonna Bake it After All! Meghan and I bonded right away because we started our blogs around the same time and both went to graduate school in Chicago. In fact, we both got our PhDs in cancer biology, believe it or not – what a small world! She is just as gorgeous, smart, warm, and down to earth as she comes across in her blog, and it really felt like we had been friends for a long time as we chatted over brunch at Yolk.

When I ordered the Tuscan Frittata, she just smiled knowingly and commented that she thought I may get that one because it was topped with goat cheese. Yep, she knows me well! So today’s spiced pumpkin soup recipe is for Meghan, who is a big soup and turkey bacon fan!

Spiced Pumpkin Soup with Turkey Bacon
Printable Recipe

1 tablespoon olive oil
8 slices turkey bacon, chopped
1 yellow onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon garam marsala
3 cups chicken stock
1 15-ounce can pure pumpkin puree
1 teaspoon salt
2 tablespoons white wine vinegar

Heat olive oil in a large stockpot over medium high heat and add bacon to the pan; cook for 5 to 7 minutes or until crispy. Drain on paper towels.

Add onions and carrots to the same stockpot and sauté for 5 to 7 minutes or until soft. Add garlic, curry powder, turmeric, and garam marsala, and sauté one additional minute or until fragrant. Add chicken stock, pumpkin, 3/4 of the cooked turkey bacon, and salt, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Use an immersion blender and puree to desired smoothness. Mix in white wine vinegar. Scoop into bowls and garnish with remaining turkey bacon. Makes 4 servings.

Nutrition: 220 calories, 11.3g fat, 4.0g fiber, 10.6g protein per serving
Cost: $1.15 per serving

40 Responses to Spiced Pumpkin Soup with Turkey Bacon

  1. iiiiiiit’s bacon! turkey bacon is something i find really tasty, and i think its very presence makes this soup outstanding. lovely seasonal creation, kerstin!

  2. Wow Kerstin, first of all I had such a great time officially meeting you on Saturday (even though I feel like I’ve known you for a long time!) Your post is the sweetest thing ever and I am so honored that you posted a soup with my favorite things – and it’s incredible! Pumpkin with all those delicious spices AND turkey bacon!!! Love it all! :)

  3. Man, you’ve been meeting everyone! Okay maybe not everyone but you know what I mean. Just for the record I’m in central FL if you ever come to see Mickey or visit Daytona!

  4. I love Chicago. It’s always such a great eating town. Have you ever been to Green Zebra? I think you would really enjoy it. I’m so jealous that you went to a Rick Bayless restaurant. I have such a foodie crush on him.

  5. I have never been to Chicago but I SO want to go. My roommate from college and I wanted to go see a concert there a few summers ago, but my mom flipped out and wouldn’t let me. Should I ever go, Rick’s restaurant will be one of my first stops!

    This soup looks amazing. But then again, you know how intense my feelings towards pumpkin are.

    I didn’t realize you worked in cancer biology. What lab are you in?

  6. OMG. How cool about meeting another blogger and one with a lot of similarities. The pumpkin soup sounds delicious. I love Chicago, but haven’t been there in YEARS.

  7. I’ve only been to Chicago once, but it’s such a hoppin’ place!! And it’s really neat you got to meet up with
    another blogger–love it! :-)

    Glad you had a blast–can’t wait to see more pics!

  8. Oh I made a soup like this once…but not with all those spices! I must try it with those amazing spices sometime…but hey you should add some goat cheese on top to yours too! 😉

  9. Thanks everyone!

    Ingrid – I’m in, we love Disney World!

    Joanne – Carla Kim’s at Children’s/HMS! She started her lab 3 years ago and did her postdoc with Tyler Jacks.

    Sophia – Why didn’t I think of that? :)

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