Roasted Pumpkin Soup with Bacon and Fried Chickpeas

  • Soup:
  • 1 medium pie pumpkin (about 4lbs.) If pie pumpkins are not available you can substitute a 29 oz can of pumpkin purée and skip the roasting steps below.
  • 1 chopped yellow onion  
  • 8 cloves garlic, minced
  • 4 tablespoons butter
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • Cayenne pepper to taste
  • 1 teaspoon salt
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • Garnishes:
  • 8 slices bacon, pan fried and diced
  • Sour Cream
  • Sriracha
  • 1 bunch green onions sliced thin
  • Fried Chickpeas:
  • 15.5 oz. can chickpeas (also called garbanzo beans), drained and patted dry
  • Reserved bacon grease
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cnili powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon turmeric
  • 2 teaspoons brown sugar
    1. Preheat oven to 350 degrees Fahrenheit (177 Celsius.) Place rack in middle position.
      Cut off top of pumpkin and scoop out seeds (reserve seeds for another use.) Place top back on pumpkin, place on baking sheet and roast in preheated oven for 1 hour.
      While pumpkin is roasting prepare garnishes as follows.
      Pan fry bacon over medium heat until crispy, flipping frequently to ensure even cooking. Once cooked to taste transfer to paper towel lined plate to cool slightly. Do not drain grease from pan. After cooled, dice bacon to use as garnish.
      Add chickpeas to pan used to fry the bacon.
      Season chickpeas with salt, garlic powder, smoked paprika, turmeric, and  brown sugar. Cook until lightly browned. Remove pan from heat and reserve chickpeas to garnish soup.
      Remove pumpkin from oven and scoop out 4 cups of flesh, puree pumpkin flesh in blender or food processor until smooth.
      In a large pot over medium heat, cook the butter, garlic, and onion for a few minutes until softened.
      Add the smoked paprika, chili powder, turmeric, cayenne pepper, salt, and garlic powder.
      Add the pumpkin puree and chicken stock continue cooking until heated all the way through.
      Reduce heat to low and add the cream until heated through. Serve with garnishes and fried chickpeas to taste.

    Recipe adapted from

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