Pumpkin Soup with crispy sage & crumbled bacon

This is a super easy cozy meal that is perfect for Fall. Plus, it’s filling and high in fiber, vitamin A, and antioxidants. Here’s how to make it:

Ingredients:

• 2 tbsp olive oil
• 1 onion
• 2-3 cloves of garlic
• a few sage leaves
• 1-2 slices of bacon
• 1 1/2 cups of canned pumpkin
• 1/4 cup of dry white wine (such as Pinot Grigio)
• about 2 cups of vegetable or chicken broth
• 1/2 teaspoon of paprika
• pinch of cayenne
• salt/pepper to taste

Directions:

1. Sauté chopped onion and minced garlic in a pot with olive oil over medium heat.
2. Stir in the canned pumpkin.
3. Add the wine and stir until wine cooks off.
4. Add the stock, a pinch of salt/pepper, paprika, and cayenne.
5. In a separate pan cook the bacon strips until crispy, use the same pan to crisp up the sage.
6. Ladle soup into a bowl and crumble the bacon and sage leaves on top.