Smoky Pumpkin Soup
Smoky Pumpkin Soup recipe
Yield
4 servingsPrep
10 minCook
55 minReady
65 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
diced, cooked crisp |
|
| 4 | tablespoons |
butter, unsalted
|
|
| 6 | cups |
pumpkin
peeled, chopped |
|
| 6 | cups |
beef stock
prefer veal stock if possible |
|
| ½ | cup |
marsala wine
|
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
pepitas (pumpkin seeds)
toasted, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
diced, cooked crisp |
|
| 6E+1 | ml |
butter, unsalted
|
|
| 1.4 | l |
pumpkin
peeled, chopped |
|
| 1.4 | l |
beef stock
prefer veal stock if possible |
|
| 118 | ml |
marsala wine
|
*
|
| 5 | ml |
thyme
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
pepitas (pumpkin seeds)
toasted, for garnish |
*
|
Directions
Heat the bacon fat and butter in a stockpot over medium-high heat.
Add the pumpkin and sauté for 15 minutes, stirring occasionally.
Pour in the stock and simmer, covered, until the pumpkin is very tender, about 30 minutes.
Remove from heat.
Add the Marsala, thyme, salt, and pepper to taste.
Process the soup in batches in a blender until smooth.
Return to the stock pot.
Add the bacon. Simmer 10 minutes.
Serve immediately, garnished with pumpkin seeds.
