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Creamy Paleo Bacon Pumpkin Soup

Soup is usually an after-thought for me. I love soup but I don’t always remember how much I love it until I’m eating it. When I’m eating it, it’s usually because I’m sick or my Aunt Susie in Seattle made a batch of her creamy kale soup.

While I happily slurp spoonful after spoonful of the warm, cozy, liquid meal, I think to myself, “I need to make soup more often.”

It’s a good thought.

It’s a good thought until I’m in my kitchen and I don’t know where to begin. I’m an expert at slow-cooker braised beef dishes, chili, and anything baked, broiled, or fried. So when I’m staring at my pantry and refrigerator, debating on what to cook, I default on my expertise. Soup is out the window before it really had a fighting chance.

Not today!

Today I’m making a dedicated post to soup. And bacon.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-28

As promised, this is the 2nd of my 2 pumpkin recipes for the year …or at least for October. I’m thinking pumpkin needs to make a reappearance in December. Thoughts?

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-2

This soup is mind-blowingly delicious. I crisp some pancetta in the soup bowl and use the grease as a base for the creamy pumpkin soup. After the other ingredients make harmonious savory Fall magic happen, I sprinkle bowls of the warm orange yumminess with the crispy bacon bits. OH man is it tasty.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-3

Thanks to my Austin for his fabulous man hand modeling.

While I know there is no shortage of great pumpkin soup recipes out there, I highly recommend you give this one a try. It’s filling, comforting, perfectly spiced, and really ridiculously good for you.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-4

Ready for the recipe?

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-5

To start, snag an 8 oz package of pancetta. Bacon chopped up will work too.

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Toss it into a large pot on medium/high heat.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-7

After the pancetta {aka bacon} has gotten nice and crispy and you think it’s finished cooking, spoon out the meat bits and set them aside on a paper towel/plate.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-8

Don’t be afraid. This is not a science experiment. THIS is homemade chicken broth. “How and why” …is that what you’re thinking?

Homemade bone broth is extremely simple to make. Even better, the health benefits are long and convincing. Why does it look like chicken jello? That’s because it’s full of great natural gelatin. Homemade bone broth can help you in your fight to heal a leaky gut and is a tremendous source of calcium that our bodies can actually put to use.

I make my broth by putting an entire free-range organic chicken in my crockpot. I throw in some veggies/spices {celery, carrot, bay leaf, garlic, apple cider vinegar} and cover in water. Let it cook on low overnight and BAM! You’ve got a homemade superfood AND tasty moist chicken that’s great for shredding and eating in lettuce tacos. Read more about the benefits here. A mug of homemade bone broth each morning has allowed me to stop taking my glucosamine chondroitin! Whoop!

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-9

Back to the soup. Add 2 cups of chicken broth {free-range store bought works too …do I sound like Ina Garten?} to your pot. As it heats, the globs will melt. I promise.

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Pumpkin time! Grab about 29 oz of canned pumpkin.

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Add it to the pot.

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Plop!

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Shake then pour in two 14 oz cans of full-fat coconut milk. I recommend you leave just a little of the coconut milk behind so that you can do a fun Jackson Pollock-ey swirl in your bowls …food art!

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Now that we’ve got all the major ingredients in the bowl, let’s season it up.

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Grab ½ tsp of ground ginger.

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Add it to the pot.

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Add ½ tsp of kosher salt.

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Then grab ½ tsp of ground cloves.

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Add it to the pot too.

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Whisk all the ingredients together and let it simmer on medium/low for about 15 minutes.

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If you’d like to add even more flavor, grab some fresh sage.

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Carefully give it a chop and set aside.

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Spoon your soup into bowls then drizzle with the leftover coconut milk.

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Remember your crispy pancetta {bacon} bits! Do you have any left? I made the mistake of “taste testing” a couple. Taste testing when I’m hungry never turns out well. I almost ate them all. Here are the lucky few to make it in a bowl!

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Sprinkle the bacon in the bowl. It will probably sink …don’t stress. Now you have the fun of diving for crispy bacon bits. Which is very similar to diving for bacon bits in a salad. I know you.

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Garnish with some sage {if you like} and enjoy.

PS. This soup reheats fabulously. It’s especially tasty, in fact, with a nice cold glass of cheap chardonnay and some trashy reality TV.

Creamy Paleo Bacon Pumpkin Soup

Makes 8 Servings

Ingredients:

8 oz pancetta or bacon

2 cups chicken broth

29 oz canned pumpkin

2 14 oz cans of full-fat coconut milk

½ tsp ground ginger

½ tsp kosher salt

½ tsp ground cloves

fresh sage, chopped {optional}

Directions:

Crisp the pancetta or bacon in a large pot. Remove the bacon and set aside. Add the broth, pumpkin, coconut milk from 1 and ¾ cans, ginger, salt, and cloves. Let it simmer on medium/low for 15 minutes.

Serve warm in a bowl topped with a drizzle of remaining coconut milk, crispy bacon, and fresh sage.

Time: 30 minutes

131018_pumpkin soup

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24 Comments Post a comment
  1. this sounds delicious! i like the added touch of the bacon as well.

    October 18, 2013
  2. Michelle W. #

    Salivating…

    October 18, 2013
  3. looks great, i am gonna try it with this acorn squash i got

    October 18, 2013
    • Acorn squash sounds like a delicious substitute! Great idea!

      October 21, 2013
  4. Looks amazing. Thanks for sharing your great chicken jello recipe. I wanted to know how to make that … and I happen to have two such birds chillin’ in my freezer. 😀

    October 18, 2013
    • Nice! It’s so easy and so, so good for you. Always happy to share 🙂

      October 21, 2013
  5. Reblogged this on Diary of an Angry Fat Woman and commented:
    This looks super good … I would probably use a fresh pumpkin (cuz they are so fresh right now. 😀

    October 18, 2013
  6. I’m not a big fan of bacon (I actually can’t even stand the smell of it) but this picture is beautiful and I may try it with a turkey alternative!

    October 21, 2013
  7. George's Mom #

    Just made it, exactly as the recipe said-absolutely fabulous and easy. Thank you!!

    October 27, 2013
  8. Gina in DFW #

    I just made this for dinner and it is delish! I made it exactly as the recipe states but did not add the optional sage (I’m not a big fan of sage). My DH also really liked it. This has just been pinned on my Pinterest Paleo board so I can easily find the recipe and make this wonderful soup again in the future. Thanks for the fantastic recipe!

    October 30, 2013
  9. Jessibel #

    Do you know if almond milk or regular milk would work instead of the coconut milk?

    November 4, 2013
  10. This looks so good… and I am in love with your photography. Every photo is perfect! Just wanted to let you know that I featured and linked to your recipe in this blog post: http://purelivingforlife.com/8-healthy-pumpkin-recipes/

    November 7, 2013
  11. Alyssa #

    This is SO yummy! Thanks for sharing it!

    December 31, 2013

Trackbacks & Pingbacks

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  4. Six Interesting and Healthy Ways to Enjoy Pumpkin this Season - Primal Docs
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