Pumpkin Soup with Bacon Roasted Chickpeas

Pumpkin Soup with Roasted Chickpeas and Bacon // Feast + West

Pumpkin Soup with Bacon Roasted Chickpeas

Susannah Brinkley Henry

A savory soup is wonderful way for people to enjoy pumpkin at Thanksgiving. The crunchy bacon crumbles and garlic-roasted chickpeas are simply divine.

Course Main Dish

Cuisine American

Prep Time 1

Cook Time 15

Total Time 1 15

Servings servings

Calories 907kcal

Author Susannah Brinkley Henry

Ingredients

3 strips bacon
15 ounces canned chickpeas drained, rinsed and patted dry
4 cloves garlic minced
1 tablespoon olive oil plus 1 teaspoon
3 teaspoon salt divided
2 cups chicken or vegetable broth
30 ounces pumpkin purée (not pie filling)
¾ cup half-and-half
1½ tablespoons packed brown sugar
½ teaspoon freshly-cracked black pepper
1½ teaspoon dried tarragon

Instructions

Make the topping a day ahead of time. In a medium frying pan, cook bacon over medium high heat until crispy. Remove from heat and place bacon on a paper towel to cool and soak up any grease. Break into small pieces and set aside.
3 strips bacon
Preheat oven to 350°F (177°C). Cover a baking sheet with foil. In a medium bowl, mix together chickpeas, garlic, 1 tablespoon olive oil and 1 teaspoon salt.
15 ounces canned chickpeas, 4 cloves garlic, 1 tablespoon olive oil, 3 teaspoon salt
Spread seasoned chickpeas onto the baking sheet in a single layer. Bake for 1 hour until crispy, stirring gently every 15 minutes. Remove from heat and allow to cool. Combine bacon and chickpeas in a small bowl.
Make the soup. In a large pot over high heat, stir together chicken broth, pumpkin, half-and-half, brown sugar, salt, pepper and tarragon. Bring to a simmer and reduce heat to medium-low, until ready to serve.
2 cups chicken , 30 ounces pumpkin purée , ¾ cup half-and-half, 1½ tablespoons packed brown sugar, ½ teaspoon freshly-cracked black pepper, 1½ teaspoon dried tarragon, 3 teaspoon salt
Ladle soup into bowls. Using the tip of a spoon, drizzle olive oil over top of the soup. Cover with around 10 bacon chickpeas. Store soup in an airtight container for up to 1 week.
1 tablespoon olive oil

Nutrition

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