INGREDIENTS (serves 6)
- 2 Tablespoons butter
- 1 onion, diced
- 4 oz. raw, smoked bacon (about 4 strips, I used Hickory Smoked Bacon)
- 2 lbs. pumpkin flesh, peeled, de-seeded and cubed
- 1 Tablespoon tomato paste
- 2 pints low sodium chicken stock
- 3 ounces heavy cream
- Pinch of nutmeg
- Pinch of ginger
- Pinch of allspice
- Pinch of ground coriander
- Pinch of red pepper flakes
- Kosher salt and fresh ground pepper
- A couple of tablespoons of whipped cream, for garnish
- Toasted pumpkin seeds, for garnish
In a large, heavy saucepan melt the butter on medium heat. Add the onion and 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper and sweat for 5 minutes. Add the bacon and cook for an additional 5 minutes. Turn heat to medium-high and add the cubed pumpkin. Sweat for 6 to 8 minutes to release flavors. Add tomato paste and stir for 2 minutes. Then pour in the stock and an additional 1/2 teaspoon salt, plus one pinch of nutmeg, ginger, allspice and coriander and a pinch of red pepper flakes. Bring to a bubble then simmer, covered, for 20 to 25 minutes or until pumpkin is fork tender. Lastly, add the heavy cream and simmer a few more minutes. Blend the soup in batches with your blender (or use a hand blender, if you have one) and keep simmering. Taste soup and season more, if needed.
To serve soup, pour into bowls and place a dollop of whipped cream and sprinkle a few toasted pumpkin seeds on top. Serve with warm bread.
1 comment:
How come Luisa's pumpkin picture is not part of this post? It seems fitting....
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