Yield: makes about 6 (1 1/2 cup) servings
5 slices bacon
2 T olive oil
1 medium-large yellow onion, sliced or chopped
4 garlic cloves, minced
1 1/2 tsp curry powder
1 tsp garam masala
1/4-1/2 tsp cayenne pepper (depending on your heat preference)
1 tsp coarse salt
1 tsp freshly ground black pepper
4 cups chicken stock or broth
2 (15 oz) cans pumpkin
1/2 cup water
1/2 cup heavy whipping cream
Pumpkin seeds (pepitas) for garnish, optional
Cook bacon in a large saucepan or medium stock pot. Remove bacon from pan. Soak up all but about 1/2 tsp of the bacon grease with a paper towel and discard. Let bacon cool a bit and then break into pieces.
Heat olive oil along with the remaining bacon grease in the pan. Add onions and cook until soft and just starting to turn brown. Add garlic and cook just until fragrant.
Add bacon pieces, curry powder, garam masala, cayenne, salt, and pepper, stirring constantly until coated. Quickly add about 2 cups of the chicken broth. Stir in pumpkin and then add remaining 2 cups chicken broth and 1/2 cup water.
Bring mixture to a boil and immediately reduce to a slight simmer, stirring occasionally. Stir in whipping cream.
Each 1 1/2 cup serving contains ~240 calories.
Although it clearly shines in this recipe, canned pumpkin is one of my favorite "secret" ingredients in my tomato sauces, soups, and stews because it adds such a robust texture and brilliant color (not to mention boosts the nutritional profile) without too much distraction.