Ingredients
Scale
- 2 cups low or no-sodium chicken broth
- 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
Instructions
- 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 ok. 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.