This is always my favorite season to come up with new soup and chili recipes to help warm the bones after a particularly shitty (whoops.. I meant chilly) winter day. If you checked out the last couple of posts then you know I have an abundance of pumpkins and squash leftover from this summer’s garden that I’m trying to put to good use and now I’m wishing I had more! This pumpkin soup has been one of my favorites I’ve made so far!
I used hickory smoked bacon, smoked paprika, and smoked Gouda to lend that natural smoky meat flavor that’s noticeable, but not overpowering to the other elements of the soup. I also caramelized the onions by cooking them with a splash of my favorite porter beer and it added another yet another tasty layer to this soup. And if you caught my post last week and made your own big batch of pumpkin puree you now have the perfect recipe to use it up on!