Sweet & Spicy Pumpkin Soup with Bacon, Dates and Pecans | Secret Recipe Club

I belong to this cool online cooking club called The Secret Recipe Club. The premise behind the club is to be paired up with another food blogger, who by the way doesn’t know that you are – hence the “secret” part of the club. You get to browse their site for wonderful recipes and then make it by following 100% or putting your own personal spin on the recipe. Once a month there is the secret reveal, where you see who received your blog and what they selected to post. If you are interested in joining in the fun, simply click onto their site and read all about it.

This month I was assigned to Deli-cute-essen and Devon is the self proclaimed “Foodie and Maker of Cute Things”. You can sense her style right away by the background of her blog. Her recipes are primarily vegan in nature and they all are mouthwatering. Not being a vegan myself, I thought that I would prepare my selected recipe with my own spin. I completely respect both vegans and vegetarians and believe that everyone is entitled to choosing how they prefer to eat. Actually, over the years, I have significantly reduced my intake of red meat and prefer simply vegetables, fish or chicken. I must admit I eat bacon, but in limited quantities.

After reviewing the majority of Devon’s recipe, one kept sticking out as the one I would choose. With Thanksgiving right around the corner, I thought the Sweet and Spicy Pumpkin Soup would be just perfect. I did find the corn and nut garnish quite appealing, but thought I would kick it up with bacon, Madjool dates and pecans.

If you have not checked out Devon’s site, take a few minutes to drool over her recipes. I hope that each of you have a wonderful Thanksgiving Day Holiday with your family and friends. I am certainly thankful for my hubby, family, friends, health and each day I have on this earth! All the best to each of you during this holiday season!

Sweet & Spicy Pumpkin Soup with Bacon, Dates and Pecans

Serves 4

Pumpkin Soup

3 T. Olive Oil
1 Medium Onion, small dice
2 Garlic cloves, minced
1 t. Fresh ginger
1 t. Cumin
½ t. Ground red pepper
3 C. Chicken stock
½ t. Salt
1 (15 oz) Can Pumpkin puree
2 T. Maple syrup
1 T. Lemon juice
1 C. Milk

In a large pot over medium heat add the olive oil and diced onions. Cooked for about 10 minutes until translucent and soft. Add the garlic and cook for another 2 to 3 minutes. Add the ginger, cumin, salt and ground red pepper and cook for about 3 minutes. Add the chicken stock and pumpkin puree and stir until combined. Cook for about 15 to 20 minutes over medium to low heat. Add the maple syrup, milk and lemon juice. Use an emulsion blender to puree the soup.

Bacon, Date and Pecan Garnish

6 Applewood smoked bacon, cook until crispy
½ C. Madjool dates, small dice
½ C. Pecans, toasted and chopped

Mix all of the above ingredients together and top each bowl. Serve and eat.