Description of this recipe:
Warm up with this spicy, savory pumpkin soup topped with crispy bacon and flavorful fried chickpeas. A cozy, satisfying meal perfect for fall! This dish brings together the sweetness of pumpkin with the smokiness of spices and the crunch of fried chickpeas, creating a delightful contrast in textures and flavors.
Why you will love this recipe:
This Spicy Pumpkin Soup is not only delicious but also incredibly easy to prepare. With its rich, creamy texture and a kick of spice, it’s a great way to enjoy seasonal produce. The addition of crispy bacon and spicy fried chickpeas elevates this soup from a simple starter to a hearty meal. Perfect for chilly evenings, this recipe will warm you up from the inside out, making it a favorite in your autumn recipe rotation.
Introduction
As the leaves turn and the air becomes crisp, there’s nothing quite like a warm bowl of soup to embrace the season. Pumpkin, with its vibrant color and naturally sweet flavor, is a staple in fall cooking. In this recipe, we take the humble pumpkin and elevate it with spices, cream, and crunchy toppings. The combination of spicy fried chickpeas and crispy bacon adds a satisfying crunch that contrasts beautifully with the smooth soup. Whether you’re hosting a gathering or enjoying a quiet night in, this Spicy Pumpkin Soup with Bacon and Spicy Fried Chickpeas is sure to impress.
Ingredients:
For the Soup:
- 1 chopped yellow onion
- 4 cloves garlic, minced
- 4 tablespoons butter
- ¾ teaspoon smoked paprika
- ¾ teaspoon chili powder
- ½ teaspoon turmeric
- Cayenne pepper to taste
- ⅛ teaspoon salt
- ¼ teaspoon garlic powder
- 3 ½ cups pumpkin puree
- 2 cups chicken stock
- ½ cup heavy cream
- Feta cheese (for topping)
- A few slices of bacon
For the Fried Chickpeas:
- A few tablespoons bacon grease (or butter or oil)
- 15.5 oz can chickpeas (garbanzo beans), drained and patted dry
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon turmeric
- 2 teaspoons brown sugar
Preparation:
Step 1: In a large pot, heat the butter over medium heat. Add the chopped onion and minced garlic, cooking for about 3-5 minutes until softened and fragrant.
Step 2: Stir in the smoked paprika, chili powder, turmeric, cayenne pepper, salt, and garlic powder. Mix well to combine the spices with the onions and garlic, allowing the flavors to meld for another minute.
Step 3: Add the pumpkin puree and chicken stock to the pot. Stir until everything is well combined and heated through. If you prefer a thicker soup, you can let it simmer on low heat for a while.
Step 4: Once the soup is heated, stir in the heavy cream. If you desire a thinner consistency, feel free to add more chicken stock until you reach your preferred texture.
Step 5: For the fried chickpeas, heat a few tablespoons of bacon grease (or butter/oil) in a large pan over medium heat. Add the drained chickpeas and season with salt, garlic powder, smoked paprika, turmeric, and brown sugar. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are golden brown and crispy.
Step 6: To serve, ladle the soup into bowls and top with crumbled feta cheese, crispy bacon slices, and the spicy fried chickpeas for added texture and flavor.
Serving Suggestions:
Serve this Spicy Pumpkin Soup with a slice of crusty bread or a warm baguette on the side. A light salad with mixed greens and a tangy vinaigrette would also complement the richness of the soup beautifully. For an extra touch, consider pairing it with a glass of crisp white wine or a seasonal cider.
Tips:
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken stock. You can sauté the onions in olive oil for a delicious base.
- If you prefer a smoother soup, use an immersion blender to puree the soup until silky smooth before adding the cream.
- Experiment with different toppings! Roasted pumpkin seeds, fresh herbs like cilantro or parsley, or even a drizzle of chili oil can add a unique twist to your soup.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
- Calories: 350 per serving
- Protein: 10g
- Sodium: 800mg
Conclusion
This Spicy Pumpkin Soup with Bacon and Spicy Fried Chickpeas is a delightful way to celebrate the flavors of fall. With its rich and creamy texture, combined with the crunch of fried chickpeas and the savory notes of bacon, it’s a dish that will warm your heart and satisfy your taste buds. Whether you’re enjoying a quiet dinner at home or serving guests, this soup is sure to be a hit. So grab your ingredients, embrace the cozy vibes of the season, and enjoy this comforting bowl of goodness!
Questions and Answers about this recipe:
- Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat on the stove before serving and add the fried chickpeas fresh for the best texture. - What can I substitute for pumpkin puree?
If you can’t find pumpkin puree, you can use butternut squash puree or sweet potato puree as a great alternative. Both will provide a similar sweetness and texture. - Is there a way to make this soup spicier?
Absolutely! You can increase the amount of cayenne pepper or add diced jalapeños for an extra kick. Adjust the spices according to your heat preference. - Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin! Just roast or steam the pumpkin until tender, then scoop out the flesh and puree it before adding it to the soup. - What are some good toppings for this soup?
Besides bacon and fried chickpeas, you can try adding roasted pumpkin seeds, a dollop of sour cream, or a sprinkle of fresh herbs like cilantro or parsley for added flavor and texture.