Pumpkin-Curry Soup with Bacon Jelly


1. In a medium pot over medium high heat, cook bacon until crispy and cooked through. Remove bacon from pot and place on paper towel lined plate to drain. Chop bacon and set aside.  

2. In a small bowl combine yogurt, honey and cinnamon. Stir well and set aside. Add carrots, onions, celery, jalapeno peppers and bay leaf to pot and sauté until soft and fragrant, about 3-5 minutes. Add garlic, turmeric, salt, pepper and curry powder. Stir all ingredients for 2-3 minutes.

3. Add chicken stock, heavy cream, butter and pumpkin puree. Simmer for 8-10 minutes. Using a hand blender, puree ingredients until smooth.  Season soup with salt and black pepper to taste. Adjust consistency by adding more stock or heavy cream. Strain soup into a serving bowl. Place a dollop of yogurt in the center of soup and top with apple bacon pepper jelly.  Garnish with chives and pumpkin seeds. Drizzle with honey and serve.   

  • ½ c. rendered bacon, diced
  • 1 c. Greek yogurt
  • 1 tbsp. honey
  • 1 pinch of cinnamon
  • 1 large carrot, peeled and diced small
  • ½ yellow onion, peeled and diced
  • 2 stalks of celery, chopped
  • ½ jalapeno pepper, seeded and diced
  • 1 bay leaf
  • 2 garlic cloves, minced
  • 1 tsp. turmeric
  • 1½ tsp. sea salt
  • 1 tsp. black pepper
  • 2 tsp. yellow curry powder
  • 2 c. of chicken stock
  • 1 c. heavy cream
  • 2 tbsp. butter
  • 3 c. fresh pumpkin puree, whole pumpkin, skinned, seeded, (boil with 2 cinnamon sticks and Bay Leaf wrapped with twine)
  • Salt and pepper
  • 1/3 c. Apple Bacon Pepper Jelly
  • 2 tsp. chives, freshly chopped
  • ½ c. pumpkin seeds, cleaned and toasted (optional)
  • 1 tbsp. pure honey

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