A couple of weeks ago, it was time to pull the fall decorations off the front porch before the pumpkins froze.
I didn’t go all out with decorating so I just had a small pie pumpkin stacked on top of a squatty white pumpkin. (I used the roasted pie pumpkin in these donuts.)
Roasted white pumpkin.
White pumpkins were new to me, at least in the kitchen. I was anxious to try the puree in a soup.
Here’s what I came up with. 
White Pumpkin Soup with Southwestern Spice
Love the flavors…and there’s bacon.
Ingredients
- 3 strips of bacon, fried crisp
- 1/2 onion, ch0pped
- 3 c. chicken stock
- 1/2 c. whipping cream
- 2 c. roasted white pumpkin
- 1 t. ground cumin
- 1/2 t. chili powder
- 1/2 t. ground coriander
- 1/8-1/4 c. roasted chopped green chilis
- salt and pepper
- 3/4 c. shredded cheese (your choice)
Instructions
- Fry bacon until crisp. Set aside and crumble. Reserve about 1-2 T. bacon fat.
- Place the reserved bacon fat in a large sauce pan. Heat and saute the onion until soft and translucent.
- Add chicken stock and whipping cream and bring to a boil. Whisk in pumpkin, cumin, chili powder, coriander and green chilis.
- Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Garnish each serving with cheddar cheese and bacon crumbles. Serve.
Yield: 4 main courses
Use however much green chilis has you like. Mine were a bit on the spicy side so I used less and garnished with a bit more. Soup can be prepared up to one day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally. Serve with good bread and a salad.
I know that my current endeavor is to present “Recipes for Two” but…. The original recipe stated it made four “first course servings.” “Well, that should make two main servings then,” I thought. I would be wrong. The soup was so good that it didn’t matter and it was even better as leftovers on day two.
I’m linking up with Kahakai Kitchen’s Souper Sundays.
White pumpkin is completely new to me…the soup looks so warming and tasty, Deb.
This is nice — I love southwestern spices with cream. I’ve used them with pumpkin, too, but only a few times in soup. Gotta try this — looks terrific. Thanks!
Soup is comforting this time of year. I woke up to 34 degrees and frost on the field so a warm lunch would be lovely.
White the additions of chiles, cheese and bacon, it has to be spectacular! Perfect for the cold days ahead!
What’s not to love if it includes bacon?
Like you and Angie, I had never heard of or seen a white pumpkin. Is the flavor different? It sure makes a beautiful soup and sounds like it goes good with a little chile. 🙂
I saved some seeds and I will definitely be on the lookout for them next fall.
I have never cooked with white pumpkin before. This soup looks amazing–thanks for sharing it with Souper Sundays this week!
Looks tasty.
I’ve seen and love white pumpkins in fall decorations but this is the first time I’ve seen a recipe using them. Saving this for next fall as the soup sounds terrific.