Pumpkin Soup

PUMPKIN SOUP with roasted pumpkin seeds

Photography by Angie Norwood Browne

Pumpkin and bacon soup



2 Tablespoons olive oil

2 onions, chopped

2 small sugar pumpkins

3/4 cup diced bacon

Pinch of grated nutmeg

5 cups low salt chicken stock or broth

Salt and pepper, to taste


Heat oven to 400 degrees Fahrenheit

Trim stems off of the pumpkins and cut the pumpkins in half vertically

Clean out the strings and seeds from the inside of the pumpkins and prick the flesh with a fork.  Place the cut side down on a sheet pan and cover with tin foil.  Bake for 40 min or until the flesh is tender.

When pumpkins have finished baking, remove them and allow to cool for 15 min.

Meanwhile, heat the oil in a large pan.  Add the onions and cook over low heat for 5 min until softened and translucent.  Do not brown the onions.

Add the bacon and nutmeg to the onions

Scoop the pumpkin out of the skin and add to the onion mixture.

Stir well. Cover and simmer for 10 – 15 min.

Remove the pan from heat and let cool a little bit.

Transfer to a food processor and process until smooth.

Rinse out pan and return the soup to the clean pan.

Season with salt and pepper.

Ladle into warmed bowls and enjoy!

Recipe and Food Styling by Emily Browne


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

One comment

  1. Pingback: Pumpkin Soup | westportfoodshare

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