Pumpkin Bacon Paleo Soup is easy to make. All you need to have is the pumpkin, of course, bacon and healthy, paleo spices.
When into the Paleo diet plan, you aren’t really prohibited with all the good things in the world because there is this Paleo soup! There will be time when we yearn to zip soup especially when the weather is cold or simply if we want something liquid with our main dish.
The whole process is written below, just follow that and you will have the delicious Pumpkin Bacon Soup. Now, let’s talk about why this food is an amazing Paleo food.
Mashed pumpkin has only 50 calories per cup and 3 grams of fiber. Fiber helps keep you fuller longer, which keeps your appetite at bay so you eat less overall. This is good for those who are keeping a low calorie diet for weight loss. While you enjoy a good food, you are assured of not compromising your goal for a healthy body. Pumpkins also boost vision for it has desirable amount Vitamin A. Along with these, it also lowers blood pressure, and helps you sleep better. Lastly, it will really improve your heart health. One Harvard study of over 40,000 male health professionals found that those who ate a diet high in fiber had a 40 percent lower risk of coronary heart disease. These are the health benefits of Pumpkin. And you’re actually making it as a soup – amazing.
Nothing says winter comfort like this creamy pumpkin soup sprinkled with crispy bacon and toasted pumpkin seeds. The smoky bacon gives this soup a surprisingdepth of flavor, while the pumpkin gives it just the right hint of sweetness. Don’t have time to cook during the week? This soup freezes great, so freeze individual portions that you can pop into the microwave whenever you are in a rush.
Pumpkin Bacon Paleo Soup
Pumpkin Bacon Soup
- 1/2 lb bacon cut into 1 inch chunks
- 2 cups Pumpkin puree
- 1/2 Onion diced
- 2 Celery stalks diced
- 4 Carrots peeled and diced
- 2 Apples peeled, cored and diced
- 3 cloves garlic minced
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 1 tbsp olive oil
- 4 cups Chicken stock
- Salt to taste
- Black pepper to taste
- 1/4 cup Toasted pumpkin seeds
Cook the bacon until crispy in a large stock pot over medium high heat. Remove from the pot and place on a paper towel lined plate to cool. Set aside.
Drain most of the bacon fat from the pot. Add the olive oil, onions, carrots, and celery. Sautee until translucent, about 5-7 minutes.
Add the apples and cook for another 3-5 minutes, until they begin to caramelize. Add the garlic, cinnamon, and ground ginger and cook for another 1-2 minutes, until fragrant.
Add the chicken stock and pumpkin puree. Turn the heat to high and bring to a boil. Reduce heat and simmer for 20 minutes.
Either transfer the soup to a food processor or use an immersion blender to blend the soup until smooth.
Season with salt and pepper to taste.
Spoon into bowls and garnish with the crisp bacon and pumpkin seeds.
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