Creamy Pumpkin Soup Topped With Crispy Pancetta

If you’ve been following me on social media, you know I’ve launched a new series called The Pantry Playbook á La Kathleen. A weekly series where I ask you what’s left in your fridge and pantry. I’m looking for those items that might be on the verge of going bad. So, in the name of curbing waste, I’m creating weekly recipes using these very ingredients to entice you to get in that kitchen and cook with them.

This week’s recipe—a creamy pumpkin soup that I won’t lie had me a bit nervous. After what was a pumpkin fiasco (just watch this!), this recipe turned out pretty darn good. Definitely give it a try!

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• 1 small pumpkin (about 3 lbs), peeled, seeds removed, and cubed (about 4 cups of pumpkin cubes)
• 1 1/2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 1/2 cups chicken or vegetable broth (adjust for desired thickness)
• 1/2 cup heavy cream
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• 4 oz pancetta, diced
• Fresh thyme or sage leaves (optional for garnish)
• Pepitas (pumpkin seeds), toasted (optional)

Method:

Being by preheating the oven to 400°F (200°C). Toss the pumpkin cubes with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.

Next, in a large pot or Dutch oven, add diced pancetta and cook over medium heat until crispy. Remove the pancetta and set aside, leaving about 1 tbsp of the rendered fat in the pot (Pro Tip: If the pancetta did not render fat, add a teaspoon of olive oil).

Then, add the diced onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.

Add the roasted pumpkin cubes, along with nutmeg, cinnamon, salt, and pepper. Cook for 2–3 minutes, stirring occasionally.

Pour in 2 cups of broth and bring to a boil. Reduce heat, cover, and simmer for about 15–20 minutes until the pumpkin cubes are very soft.

Let the soup cool slightly, then transfer it to a blender. Blend until smooth, adding additional broth if desired (Pro Tip: For a creamier soup, use less broth).

Lastly, return the blended soup to the pot, stir in the heavy cream, and gently heat without boiling. Adjust seasoning to taste (if needed). Ladle the soup into bowls, and top with crispy pancetta or any other toppings, like fresh thyme, sage, or toasted pepitas. Enjoy!