goat cheese and pumpkin soup with kale and maple bacon
Author: angela sackett | dancing with my father
Recipe type: soup
Serves: 4-6 servings
- 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
- Preheat oven to 425 degrees.
- Line a large rimmed baking sheet with parchment paper; drizzle with olive or walnut oil.
- Place pumpkin, onion, and thyme on prepared baking sheet.
- Drizzle with additional oil and roast at 425 degrees for about 35 minutes, tossing occasionally.
- Line a second rimmed baking sheet with parchment paper and lay out bacon slices.
- Sprinkle bacon with maple sugar and place in preheated oven.
- When bacon is crisp, remove from oven and set aside.
- When vegetables are golden and beginning to brown, remove from oven.
- In a large stock pot, bring broth to a simmer.
- Add roasted vegetables, thyme leaves stripped from sprigs, and goat cheese in two batches, blending each time with a hand-held immersion blender.
- (Alternatively, combine in small batches in a high-speed blender.)
- After blending, gently stir kale into soup.
- 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/
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