goat cheese and pumpkin soup with kale and maple bacon
 
Prep time
Cook time
Total time
 
this soup is tangy and creamy and is set off by a topping of crispy maple candied bacon.
Author:
Recipe type: soup
Serves: 4-6 servings
Ingredients
  • 1 medium pumpkin, peeled and cut into cubes
  • 3-4 sprigs fresh thyme
  • 2 onions, peeled and quartered
  • 3 cups all natural chicken or vegetable broth
  • salt and pepper to taste
  • ¼ cup olive or walnut oil
  • 2 cups fresh baby kale
  • 5 ounces goat cheese
  • 1 pound bacon
  • 1 tablespoon maple sugar
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a large rimmed baking sheet with parchment paper; drizzle with olive or walnut oil.
  3. Place pumpkin, onion, and thyme on prepared baking sheet.
  4. Drizzle with additional oil and roast at 425 degrees for about 35 minutes, tossing occasionally.
  5. Line a second rimmed baking sheet with parchment paper and lay out bacon slices.
  6. Sprinkle bacon with maple sugar and place in preheated oven.
  7. When bacon is crisp, remove from oven and set aside.
  8. When vegetables are golden and beginning to brown, remove from oven.
  9. In a large stock pot, bring broth to a simmer.
  10. Add roasted vegetables, thyme leaves stripped from sprigs, and goat cheese in two batches, blending each time with a hand-held immersion blender.
  11. (Alternatively, combine in small batches in a high-speed blender.)
  12. After blending, gently stir kale into soup.
  13. To serve, top with a slice of candied bacon.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/goat-cheese-and-butternut-soup-with-kale-and-maple-bacon/