PUMPKIN (SQUASH), LEEK, BEAN AND BACON SOUP
I was tired of the pumpkin and leek staring at me -- asking me to do something with them -- so I did this. A recipe card from the green grocer gave me a few hints, but I consider this to be my recipe. It's a great warmer in winter, and not too bad served at room temperature. The ingredient amounts are forgiving, so don't be afraid to be flexible. If you want a vegetarian result, omit the bacon and use vegetable stock. Cream can also be omitted. The chili flakes make the dish. *Note: If you can get tinned/canned pumpkin, you can use three 15-ounce tins to replace the chopped pumpkin. If you do this, you can add the tinned pumpkin when you add the cream.
Provided by Leggy Peggy
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
- Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
- Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
- Add chopped pumpkin and saute for five minutes, stirring frequently.
- Add stock, beans, bacon, tarragon, thyme and chili flakes.
- Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
- Add 1/4 cup parsley.
- Zap the cooked mixture with a stab blender or buzz up in a food processor. Or crush with a potato masher. The choice depends on your consistency preferences.
- Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
- Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).
Nutrition Facts : Calories 327.5, Fat 15.8, SaturatedFat 4.7, Cholesterol 23.3, Sodium 644.8, Carbohydrate 36.4, Fiber 5.5, Sugar 8, Protein 12.2
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