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Ingredients
- 3 tablespoons butter
- 2 1/2 cups chicken stock
- 1 can (28 oz.) diced tomatoes
- 1/2 large yellow onion, finely diced
- 8 slices bacon, thick cut, fried till crisp
- 2 cups pumpkin puree
- 2 teaspoons fresh thyme, finely minced or 1 teaspoon dried thyme
- Salt and Pepper to taste
View Full Recipe at Pots and Pins
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1614g | |
| Calories 1636 | |
| Calories from Fat 1266 | 77% |
| Total Fat 141.34g | 177% |
| Saturated Fat 57.64g | 231% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 4568mg | 190% |
| Potassium 2438mg | 70% |
| Total Carbs 57.73g | 15% |
| Dietary Fiber 19.8g | 66% |
| Sugars 23.58g | 16% |
| Protein 40.86g | 65% |
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