- Prep Time : 10 minutes
- Cook Time : 1h 25 min
- Yield : 10
- Take a pumpkin that weighs approximately 5-7 lbs. Rip the stem off angrily and cut the pumpkin into quarters. Remove the pumpkin's intestines with a spoon. Then cut the quarters into halves. Coat the pieces of pumpkin with extra virgin olive oil and salt and pepper.
- Next slice a bulb of garlic in half. Cut the tips off and coat with olive oil.
- Add the garlic and pumpkin pieces to a pan (pans) and roast in a preheated 400° oven for 30 minutes. Then remove the garlic and return the pumpkin for 15 more minutes, until fork tender.
- When cooked let cool then remove the pumpkin skin by clawing it away, like a zombie, with your fingers.
- Add olive oil to a medium-high pot and add one chopped onion. Cook for 1 minute. Then squeeze in the roasted garlic. Add the pumpkin and mash it a little with a pink spatula. Then add 1 liter (or quart) of chicken stock. Simmer on low-medium for 10 to 15 minutes.
- Blend the pumpkin in portions. Use a cloth to capture the steam at the top of your blender to prevent burning your hands.
- Once blended return the pumpkin to the pot. Season generously with 1 tablespoon of pepper, 1 teaspoon of salt, 4 tablespoons of honey and 1 tablespoon of Greek seasoning. Add half of a small container of sour cream (125ml) and stir. Let simmer on low for 30 minutes to an hour (the longer, the better).
- For the Candied Bacon garnish take 4 slices of bacon and place them on an oven pan lined with parchment paper. Sprinkle with brown sugar and put in a 400° preheated oven. After 6 minutes, flip the bacon and add more sugar. Continue cooking for another 7 to 8 minutes until done.
- Once the bacon in cooked, remove it from the oven and chop it into bits.
- Poor the delicious pumpkin soup into a bowl. Add a dollop of sour cream and a healthy sprinkling of candied bacon. Serve and enjoy!
This recipe for Roasted Pumpkin and Candied Bacon soup is perfect for Halloween or even Thanksgiving.