A delightful and hearty soup combining the earthy flavors of pumpkin and leek with the richness of bacon.
Heat a large Dutch oven over medium heat and cook the bacon until crispy. Remove and set aside.
Cook the bacon slowly to render out the fat and achieve a crispy texture.
In the same pot, sauté the sliced leeks, diced onion, and minced garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the diced pumpkin and cook for a few minutes, stirring occasionally.
Cut the pumpkin into small, even pieces for quicker cooking.
Pour in the stock, add the lima beans, tarragon, thyme, and half of the parsley. Bring to a boil, then reduce to a simmer.
Simmer gently to allow the flavors to meld together.
Blend the soup until smooth using a blender or immersion blender.
For a chunkier texture, blend only half of the soup.
Stir in the cream and season with salt and pepper to taste. Reheat gently.
Avoid boiling after adding the cream to prevent curdling.
Serve the soup in bowls, garnished with crispy bacon and the remaining parsley.
Add a drizzle of olive oil or a sprinkle of chili flakes for extra flavor.
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