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First things first, I’m going to give you my fair fall warning. Be prepared.

Pumpkin Errthang. Including this Smokey Fall Pumpkin Soup.

To be fair what else do you do this time of year?

In all seriousness, I do plan on having one pumpkin recipe a week… so be prepared for that. But also, be excited for that?! Currently I am even perfecting a pumpkin cinnamon roll that I hope to share in the next few weeks. We are like on the cusp of all things holiday season and pumpkin is my go to for Fall Cozyness. So sit back and enjoy.

Southwest is best and this Chicken Tamale Pie says “Same”. Click for recipe! 

I’m also excited about the sweet goodbye to summer because last year about this time I took a break from blogging. Long story short I was involved in a startup and during this time my energy was dedicated to getting that going. So I missed out on all the soups, bakes, and hot dishes that come along with the cooler weather.

Soups are kind of one of my things. And this Smokey Fall Pumpkin Soup proved I still got it.

This Smokey Fall Pumpkin Soup has a slight sweetness, a hint of heat, and fall spices that come together really nicely. It is also is completely dairy free if your sensitive to milk product. You wouldn’t be able to tell though because Roasted Pumpkin Puree is as smooth as silk. I added bacon to add another flavor profile but fee free to leave out if you are vegan.

Make sure to follow me on Facebook if you’re not already to get more recipes like this Smokey Fall Pumpkin Soup! 

Anywho, this Smokey Fall Pumpkin Soup is a perfect weekend project and tastes amazing. So get crackin!

Print Recipe

Smokey Fall Pumpkin Soup

Serves: 6

Cooking Time: 2 Hours

Ingredients

• 2 Pumpkin Pie Pumpkins, halved
• 1/2 Yellow Onion, diced
• 4 Slices of Bacon, diced
• 1 tbsp Garlic, minced
• 2 cup, Lacinato Kale, veins removed and Roughly Chopped
• 4-6 cup, Chicken/Vegetable Stock
• 1/4 cup White Wine Vinegar
• Salt & Pepper, To Taste
• 2 tsp, Dried Thyme
• 1 tsp, Smoked Paprika
• 1/2 tsp, Nutmeg
• 1/8-1/4 tsp, Cayenne Pepper
• Optional Toppings: Creme Fraiche and Pine Nuts

Instructions

1

Preheat oven to 375 degrees

2

Remove seeds from pumpkin and rub inside with oil, salt, and pepper

3

Place oiled side down

4

Once oven is heated, bake for 40 minutes or until fork tender

5

Meanwhile if you are using bacon, cook bacon bits in pot, add diced onion, and garlic

6

Add thyme, paprika, nutmeg, and cayenne pepper, add vinegar and allow to cook out until just a tiny bit remains

7

Once fragrant and translucent, turn off heat and cover

8

Once pumpkin is finished cooking

9

Carefully scrape out insides of pumpkin (it will be hot)

10

Add to food processor or blender and blend until smooth

11

Add blended pumpkin into pot with onion, bacon, and garlic add chicken/vegetable stock

12

I put 4-6 cups because it really depends how thick you want it

13

Stir to mix

14

Allow to simmer, the longer it simmers the better the flavor

15

Add salt and pepper to taste

16

Add in kale and stir until well mixed

17

Allow to cook for 5-10 minutes until kale softens

18

Once in bowl top with optional creme fraiche and pine nuts

19

Enjoy!!

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