Ingredients
- 8 slices bacon
- 2 cups chopped white onion
- 4 cloves garlic
- 7 cups chicken broth
- 5 1/2 cups peeled and cubed fresh pumpkin (or 2 - 15 oz. cans pumpkin)
- 2 (15.5 oz) cans cannellini beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 Tbsp. minced chipotle in adobo sauce
- 1 tea. cumin
- 1/2 tea. salt
- 2 Tbsp. lime juice
- Garnish: sour cream, chopped fresh cilantro, toasted pumpkin seeds
Preparation
Step 1
In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving 2 tea. drippings in pan. Crumble bacon.
Cook onion and garlic in hot drippings over medium heat, stirring often, for 10 minutes or until onion is tender. Add broth and next 7 ingredients to pan. Bring to boil, reduce heat, and simmer, stirring occasionally, for 30 minutes or until pumpkin is tender.
In the container of an electric blender, add pumpkin mixture in batches and process until smooth. When processing hot foods the heat needs to escape. Remove the cap from the blender;s lid and cover with a dish towel before processing.
Serve soup topped with crumbled bacon, sour cram, chopped cilantro, and toasted pumpkin seeds, if desired.