29ouncessolid-pack pumpkin2 - 14.5 ounce cans, not pumpkin pie filling
4cupschicken stock
¾cupapple cider
½cupfull-fat coconut milkthe kind in a can, shaken
6TablespoonsGreek yogurtor sour cream to garnish - omit for dairy-free
3slicesuncured baconthick-sliced, cooked and crumbled
½cuptoasted pumpkin seeds
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the garlic and cook for one additional minute.
Next add the salt, pepper, and chipotle powder, and stir to combine.
Add the pumpkin, stock, and apple cider. Cover, reduce heat, and simmer for 45 to 60 minutes.
Remove from heat and whisk in the heavy cream/coconut milk. Puree soup in a blender or strain to remove onions.
Garnish with sour cream/Greek yogurt, bacon crumbles, and pumpkin seeds.