Ingredients for 8-10 servings
1/4 tsp. cayenne pepper
1/2 cup granulated sugar
1/2 tsp. kosher salt
1/2 cup light brown sugar
1 large egg white, beaten until frothy
2 cups raw pepitas
5 slices cooked bacon, chopped
Cooking spray
For Cream of Pumpkin Soup
1/4 to 1/2 teaspoon cayenne pepper
1/3 cup heavy cream
1/3 cup long-grain white rice
1 large sweet onion, chopped
1 (2 1/2-pound) sugar pumpkin, peeled, seeded, and cut into 1-inch pieces
2 (32-ounce) containers chicken stock
2 Granny Smith apples, peeled, cored, and chopped
2 Tbsp. pure honey
3 carrots, chopped
3 ribs celery, chopped
4 sprigs thyme
4 Tbsp. (1/2 stick) unsalted butter
Bacon-Pepita Crunch
Kosher salt and freshly ground black pepper
Make Bacon-Pepita Crunch
Directions
Preheat oven to 300°F. Lightly grease a small rimmed baking sheet. Stir together egg white, pepitas, granulated sugar, brown sugar, salt, and cayenne pepper in a bowl. Transfer to prepared baking sheet. Bake, stirring once, 20 minutes. Stir in bacon and bake until lightly browned and fragrant, 10 to 15 minutes. Store in an airtight container in refrigerator up to 1 week.
Make Cream of Pumpkin Soup
Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in pumpkin, apples, thyme, stock, rice, and cayenne pepper. Bring to a boil over medium-high heat. Reduce heat and simmer until pumpkin is tender, 28 to 30 minutes. Cool slightly; discard thyme sprigs.
Puree, in batches, in a blender or food processor until smooth. Return to pot and stir in cream and honey. Season with salt and pepper. Serve topped with Bacon-Pepita Crunch.
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