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Sweet & Spicy Pumpkin Soup with Bacon, Dates & Pecans

 2012 Date Festival Recipe Contest - 1st Place Winner Entree Amanda McCormick of La Quinta, CA

Ingredients
  

  • 3 tbsp Olive Oil
  • 1 medium onion
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger
  • 1 tsp cumin
  • 1/2 tsp ground red pepper
  • 3 cups chicken stock
  • 1 15 oz. can pumpkin puree
  • 1/2 salt salt
  • 2 tbsp maple syrup
  • 1 tsbp lemon juice
  • 1 cup milk
  • 6 Applewood smoked bacon, cooked until crispy
  • 1/2 cup Medjool dates, diced small
  • 1/2 cup pecans, toasted and chopped

Instructions
 

  • In a large pot over medium heat, add olive oil and diced onions.  Cook for about 10 minutes until translucent and soft.  Add garlic and cook for another 2-3 minutes.  Add ginger, cumin, salt and ground red pepper, cook for about 3 minutes.  Add chicken stock and pumpkin puree and stir until combined.  Cook for about 15-20 minutes over medium to low heat.  Add the maple syrup, milk and lemon juice.  Use an emulsion blender to puree the soup.
  • Mix all the garnish ingredients together and top each bowl. 
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