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| Preparation time | 20 min |
| Cooking Time | 15 min |
| Ready In | 35 min |
| Level of Difficulty | Easy |
| Servings | 8 |
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Info
Directions
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In a Dutch oven, cook bacon over medium heat until crisp.
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Remove cooked bacon and set on paper towels to drain.
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Reserve 1 tablespoon of bacon drippings in the pan. Add diced onion to reserved bacon drippings and sauté until tender. Add garlic; cook 1 minute longer.
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Stir in the broth, pumpkin puree, paprika, salt, cumin, pumpkin spice, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
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Use an immersion blender and process until smooth. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.
Ingredients
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