Planning a Thanksgiving dinner takes a lot of work and time. Many people want to keep the Thanksgiving dinner spread traditional. This year my family and I are trying a new dish that keeps the traditional flavors in a different way – we’re adding pumpkin soup with crumbled bacon and toasted pumpkin seeds.
The ingredients you will need to make this dish are:
2 teaspoons olive oil
½ cup raw pumpkin seeds
1 medium onion, chopped
1 teaspoon kosher salt
½ teaspoon chopped dried chipotle pepper, or more to taste
½ teaspoon black pepper
2 cans (29 ounces each) solid-pack pumpkin
4 cups chicken or vegetable broth
¾ cup apple cider
½ cup whipping cream
Sour cream optional
3 slices thick-sliced bacon, crisp-cooked and crumbled
Take a skillet and heat it up over medium heat. Add onions to the skillet and stir until translucent.
Stir in salt, chipotle pepper and black pepper. Transfer to slow cooker. Whisk in pumpkin, broth and apple cider until smooth. Cover and cook on high for 4 hours.
Turn off the slow cooker after the 4 hours. Whisk in whip cream. Taste-test the seasoning for additional salt or black pepper. Strain and keep warm until ready to serve. Garnish the dish with sour cream, toasted pumpkin seeds and crumbled bacon.
This will typically make 4 to 6 servings.
