MY PUMPKIN SOUP
It's fall, autumn leaves, vine ripened pumpkins and Halloween all mean a bit of chill and this will warm you right up. I made this recipe because one evening I went to dinner with a friend and she ordered this soup on the side. Normally I am not a pumpkin fan, but this looked really good, and it was. So a few weeks later I set my...
Provided by Shawn Sisler
Categories Vegetable Soup
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. When I use actual real pumpkin or squash I lightly oil the exposed flesh and cook it upside down on a microwave safe plate. This usually takes 10-15 minutes or until fork tender. Remove from microwave and set aside to cool a bit.
- 2. Once the pumpkin has cooled enough to handle, scrape the flesh out and place in a blender. Start the bacon frying now so when you are ready it is too. If using canned pumpkin you can just place it in the blender and move on to the next step.
- 3. Add your chopped onion and part of one can of broth to the blender, just enough to help the blender work through the pumpkin without straining too hard. Once blended pour into stainless steel or what ever stock pot you have and start on medium low heat.
- 4. Add the rest of the stock, 1 cup of water and your seasonings. Then once the bacon is done chop it up and add it to the soup. Once the soup has come to a boil turn it down to simmer for about 10-20 minutes. Shut it off and add the butter barely stirring to melt it down. Now serve it topped with Italian Parmesan croutons, butter crackers or plain old saltines if you must.
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