![](https://cdn.statically.io/img/www.allrecipes.com/thmb/1xjFj6ePsPxPK7fl5nu5bqnS2MA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7224143-8a1c474dad424b0da1f99c8f08712311.jpg)
Ingredients
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1 (2 pound) pie pumpkin, peeled and coarsely chopped
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3 pears - peeled, cored, and sliced
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1 tablespoon olive oil
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6 slices bacon, diced
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½ onion, diced
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½ bulb fennel, diced
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3 tablespoons butter
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3 cloves garlic, minced
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½ teaspoon ground cinnamon
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salt and ground black pepper to taste
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4 cups chicken broth
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½ cup crumbled goat cheese
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
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Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
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Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
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Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.
Nutrition Facts (per serving)
301 | Calories |
18g | Fat |
27g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 301 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 9g | 46% |
Cholesterol 44mg | 15% |
Sodium 1165mg | 51% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 4g | 15% |
Total Sugars 12g | |
Protein 11g | 21% |
Vitamin C 21mg | 23% |
Calcium 115mg | 9% |
Iron 2mg | 11% |
Potassium 798mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.