Roasted Pumpkin Soup with Maple Glazed Bacon

Ingredients

While the original Son labu is a savory Indonesian dish, this adapted recipe transforms it into a creamy and comforting soup with a sweet and smoky twist. The addition of maple glazed bacon adds a unique flavor profile that is characteristic of the Mid-Atlantic United States cuisine. We alse have the original recipe for Son labu, so you can check it out.

• 1 medium-sized pumpkin, halved and seeds removed (about 2 pounds / 900g) 1 medium-sized pumpkin, halved and seeds removed (about 2 pounds / 900g)
• 4 slices of bacon 4 slices of bacon
• 1 tablespoon maple syrup 1 tablespoon maple syrup
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Place the pumpkin halves on a baking sheet, cut side down, and roast for about 45 minutes or until the flesh is tender.
3. 3.
   In the meantime, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside.
4. 4.
   In the same skillet, add the maple syrup and cook for 1-2 minutes until it thickens slightly. Remove from heat and set aside.
5. 5.
   Once the pumpkin is roasted, scoop out the flesh and set aside.
6. 6.
   In a large pot, sauté the diced onion and minced garlic until translucent.
7. 7.
   Add the roasted pumpkin flesh, ground cinnamon, ground nutmeg, and ground ginger to the pot. Stir well to combine.
8. 8.
   Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 15 minutes.
9. 9.
   Using an immersion blender or a regular blender, puree the soup until smooth.
10. 10.
    Stir in the heavy cream and season with salt and pepper to taste.
11. 11.
    Cook the soup for an additional 5 minutes over low heat.
12. 12.
    Crumble the cooked bacon and set aside for garnish.
13. 13.
    Ladle the soup into bowls and top with crumbled bacon, a drizzle of maple syrup, and fresh parsley.

Treat your ingredients with care...

• Pumpkin — Choose a pumpkin variety that is suitable for roasting, such as sugar pumpkins or pie pumpkins. Their flesh is sweeter and creamier compared to carving pumpkins.
• Bacon — For a smokier flavor, opt for thick-cut bacon. If you prefer a milder taste, use regular bacon.

Tips & Tricks

• To make the soup even creamier, you can add a dollop of sour cream or Greek yogurt before serving.
• For a vegetarian version, omit the bacon and use a drizzle of maple syrup as the sole sweet element.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the soup.
• Serve the soup with crusty bread or homemade croutons for added texture.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Roasted Pumpkin Soup with Maple Glazed Bacon as a comforting appetizer or a light main course. Pair it with a side of warm crusty bread or a fresh green salad for a complete meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of crispy bacon, a drizzle of maple syrup, and a sprig of fresh parsley. Serve it in rustic soup bowls or pumpkin-shaped bowls to enhance the autumnal presentation.