Keto Roasted Pumpkin & Bacon Soup

Roast pumpkin: Toss cubes with olive oil, salt, and pepper. Roast at 400°F for 20 minutes or until golden and caramelized.

For this step: 14 oz pumpkin (cubed or canned purée (unsweetened)), 1 tbsp olive oil, Salt and pepper to taste

Cook bacon: In a large pot, cook bacon until crispy. Remove and set aside, leaving the fat in the pot.

For this step: 3.5 oz bacon (chopped)

Sauté aromatics: Add butter, onion, and garlic to the pot. Cook until soft and fragrant.

For this step: 1 small onion (diced), 2 cloves garlic (minced), 2 tbsp butter

Blend: Add roasted pumpkin, broth, cream, paprika, and nutmeg. Simmer 5–10 minutes, then blend until smooth.

For this step: 14 oz pumpkin (cubed or canned purée (unsweetened)), 1 cup broth (chicken or vegetable), 2/3 cup heavy cream, 1/2 tsp smoked paprika, 1/4 tsp nutmeg

Adjust seasoning: Add more salt, pepper, or cream to taste.

For this step: 2/3 cup heavy cream, Salt and pepper to taste

Serve: Ladle into bowls, top with bacon and thyme, and drizzle with a little cream.

For this step: 3.5 oz bacon (chopped), 2/3 cup heavy cream, Fresh thyme for garnish