Fall is in the air and I am getting very excited to cook lots of soup! I have been pulling together all the recipes that I have found over the last year to share with all of you.
Pumpkin Soup
8 slices bacon
3 tablespoons olive oil
1 onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
8 cups water
2 tablespoons chicken bouillon granules
1 can (32 ounces/907 g) packed pumpkin
1 tablespoon sugar
1 teaspoon thyme
1 cup milk
1/8 teaspoon nutmeg
2 teaspoons curry powder
salt and pepper to taste
1 cup grated cheddar cheese
1 cup Parmesan cheese
1. Cook the bacon in a heavy pot. Remove from heat, crumble, and set aside. In the same pot, mix the oil, onion, carrots, and celery. Sauté for 15 minutes. Stir in water, bouillon, pumpkin, sugar, thyme, and crumbled bacon. Bring to a boil. Reduce heat and simmer until vegetables are tender.
2. Pour the soup in batches into a blender and puree. Return to the pot. Mix in the milk, nutmeg, and curry powder. Season with salt and pepper. Serve hot with cheddar and Parmesan cheese sprinkled on top.
Serves 4.
Andrea, I just made this exact soup last week. How ironic. I found the recipe in the Friend magazine from a couple years ago. My whole family loved it too.
ReplyDeleteI also got it out of the Friend. It reminded me of a soup that someone fixed me on my mission. I never look at the recipes in there so that is very ironic.
ReplyDelete