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Crumble the bacon into a large skillet and brown until no pink remains. Add the onions and garlic and cook until soft and translucent, about 5 minutes. Add the diced pumpkin and cook for another 5 minutes.
Add the bacon grease and flour and stir until incorporated. Cook for 2 minutes.
Add the milk, stirring constantly to prevent lumps. Simmer for 2-3 minutes until thickened.
Stir in the pumpkin puree, herbs, salt, pepper and chicken bouillon. Return to a simmer, reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.
Spoon over freshly baked biscuits and serve immediately garnished with some fresh thyme.