One of the official Hancock recipe tasters, Grandson Jake, 13, ate two large bowls and pronounced this recipe a “real keeper.” Although the pumpkin gives the soup a nice color, no one (even those who think they don’t like pumpkin) will know that this soup is loaded with good nutritional elements; they will notice only the good vegetables and bacon. If tonight’s going to be cold, this great soup will be comforting and filling. Pair it with a good salad or sandwich for a filling meal.
1/2 pound bacon, diced
1 medium onion, finely chopped
2 cloves garlic, finely minced
1/2 cup celery, finely chopped
1 1/2 cups carrots, finely chopped
1 1/2 pounds potatoes, peeled and diced in 1/4" dice
8 cups water
2 tablespoons granular chicken bouillon
2 cups pumpkin puree, (canned is fine)
2 cups cream soup mix, whisked together with 3 cups water
1 small zucchini, grated
salt and freshly ground pepper, to taste
- Cook the bacon in a large Dutch oven or soup pot until crisp.
- Remove the bacon to paper towels to drain, reserving the drippings in the pan.
- Add the onion, garlic, celery, and carrots; sauté over medium heat until tender.
- Stir in the potatoes and sauté one minute.
- Add the water and bouillon, bring to a boil, and simmer 10-15 minutes until the potatoes are tender.
- Stir in the pumpkin puree and the cream soup mix.
- Bring to a boil, stirring constantly.
- Turn down to a simmer and add the zucchini.
- Add additional salt and pepper if needed.
- Stir in the bacon and serve.
Amount Per Serving
Calories 233 Calories from Fat 82
Percent Total Calories From: Fat 35% Protein 16% Carb. 49%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 22 mg
Sodium 454 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 0 g
Protein 9 g
Vitamin A 258% Vitamin C 25% Calcium 0% Iron 8%