Roasted Pumpkin Soup with Crispy Bacon

Ingredients

• 2 lbs pumpkin, peeled and cubed
• 4 cups chicken broth, low-sodium
• 1 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 small onion, diced
• 6 slices bacon, cooked and crumbled
• 1/4 cup pumpkin seeds

Instructions

1. 1

   Preheat oven to 400°F. Toss the pumpkin cubes with 1 tbsp of the butter and spread on a baking sheet. Roast for 20-25 minutes, until tender.

2. 2

   In a large pot, melt the remaining 1 tbsp of butter over medium heat. Add the onion and garlic and cook for 2-3 minutes until fragrant.