Ingredients

The following ingredients have 8 Servings
  • 2 cups low-sodium chicken stock
  • 2 (15 oz.) cans pure pumpkin puree
  • 1 (12 oz.) can evaporated milk
  • 1 Tbsp. packed brown sugar
  • 1 and ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. dried sage leaves
  • ½ tsp. garlic powder
  • 1 oz. Parmesan cheese
  • 3 strips pre-cooked bacon

Instruction

  • Put a large pot or Dutch oven over high heat. Add the chicken broth, pumpkin puree, evaporated milk, salt, pepper, sage, garlic powder, and brown sugar. Stir. Reduce heat to medium.
  • Cover and cook, stirring often, until it comes to a simmer. Reduce heat to low. Taste. Add more salt and pepper if desired.
  • While the soup is coming up to a simmer, finely grate the parmesan cheese and finely chop the bacon. Mix them together.
  • Preheat a nonstick skillet over medium heat. Drop the Parmesan and bacon mixture into the pan in 6 little piles with space between them. When the piles have melted and started to brown (about a minute), use a spatula to scrape under them and flip them over. They’ll squidge up a bit when you try to get under them but that’s o.k.. Cook, flipping occasionally, until golden brown on both sides, 1-3 more minutes. Remove from heat. Let them cool for a minute and then chop them up.
  • Ladle the soup into bowls and top with the bacon and Parmesan crumbles.