Smokey Pumpkin and Mushroom Bisque with Maple Bacon
11.3g
Net Carbs
11.0g
Protein
20.3g
Fat
5.1g
Fiber
281
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 tablespoons Maple Syrup (sugar-free)
- 3 teaspoons Garlic
- 1 tablespoon Cumin
- 10 medium slice (yield after cooking) Bacon
- 1 small Onion
- 3 cups Chicken Broth, Bouillon or Consomme
- 1/2 cup Heavy Cream
- 1 teaspoon Red or Cayenne Pepper
- 8 ounces Mushroom Pieces and Stems
- 29 ounces Pumpkin (Without Salt, Canned)
- 1 tablespoon Paprika
- 3 tablespoons Unsalted Butter Stick
Directions:
- Chop bacon into 1-inch pieces and cook until crispy in a medium soup pot. Remove from pot, leaving grease in pot, and place into a bowl. Drizzle with maple syrup and toss to coat. Set aside.
- To the pan with the retained grease, add butter, chopped white onion and minced garlic. Cook on low heat until onion is translucent; about 5 minutes. Add the canned pumpkin and stir to combine. Using either an immersion blender or a regular blender, puree soup until smooth. Return puree to the pot and add the chicken stock, smoked paprika, cumin, cayenne, mushrooms and cream. Simmer until the mushrooms are tender, about 30 minutes. Serve immediately in a mug with the maple bacon on top.
This recipe is by Christina Joseph, Appetizer Winner of our 2014 Get Cooking Recipe Contest.
