Pumpkin and Sweet Potato Soup With Bacon Bits

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  • prep 15 min    cook 35 min

Pumpkin flesh has a mild, sweet flavor. The smaller the pumpkin, the sweeter and more subtle it will be. Like all orange vegetables, pumpkins and sweet potatoes are very high in beta carotene. This luscious soup gives you a double helping of this vital nutrient. Leave out the bacon and substitute vegetable stock for chicken stock to make the soup vegetarian.


  • 2 ounces reduced-sodium bacon or turkey bacon, coarsely chopped
  • 2 shallots or small onions, finely chopped
  • 2 quarts chicken stock or vegetable stock
  • 12 ounces sweet potatoes, peeled and cut into 1/2-inch pieces
  • 1 can (16 ounces) solid-pack pumpkin or 2 cups cooked winter squash
  • 1/8 teaspoon each salt and pepper
  • Pinch of ground nutmeg
  • 2 tablespoons chopped parsley

    How to make it  50 minutes

  • 1

    In a 4-quart saucepan, cook the bacon over moderate heat about 3 minutes, until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to paper towels and reserve.

  • 2

    Add the shallots to the saucepan, then 1/4 cup of the stock, and sauté, stirring constantly, about 3 minutes, until softened.

  • 3

    Add the sweet potatoes and cook, stirring, about 3 minutes. Pour in the remaining stock and bring to a boil. Simmer, partially covered, about 10 minutes, until the sweet potatoes are very soft.

  • 4

    Using a slotted spoon, transfer the vegetables to a blender or food processor and purée until smooth. Add the pumpkin and process to combine.

  • 5

    Add the vegetable purée to the saucepan and return to a simmer. Stir the salt, pepper and nutmeg into the soup. Serve sprinkled with the crumbled bacon and parsley. Makes: 9 1/2 cups.

Nutritional Information(per serving)

  • Calories: 96
  • Fat: 4g
  • Saturated Fat: 0g
  • Cholesterol: 6mg
  • Sodium: 128mg
  • Carbs: 12g
  • Protein: 3g
  • Fiber: 2g

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