Butternut/Pumpkin: Smoky Pumpkin Soup
Source of Recipe
www.piecemakers.com
List of Ingredients
6 cups pumpkin, peeled & chopped
6 slices bacon, crisply cooked & crumbled; reserve drippings
6 cups beef broth
1/2 cup Marsala wine or beef broth
2 tsp. dried thyme
4 Tbsp. butter
Salt & pepper to taste
Garnish - roasted pumpkin seeds
Recipe
Saute pumpkin in reserved bacon drippings and butter for 15 minutes, stirring occasionally; add broth. Reduce heat and simmer, covered until pumpkin is tender, about 30 minutes. Remove from heat and add wine or broth, thyme, salt and pepper. Puree in batches until smooth. Return to stockpot; add bacon. Simmer for about 10 minutes; serve immediately, sprinkled with pumpkin seeds. Makes 6 servings.
"Note: We make this recipe all year long by freezing the fresh
pumpkin. However, it does taste especially good when served
in the "Pumpkin Patch" on a brisk fall afternoon."
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