Soup, Pumpkin Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 - 6 slices of bacon, chopped
1 onion, finely chopped
3 leeks (white parts only), quartered, cleaned and finely chopped
2 cups cold chicken stock
2 T butter (at room temperature) and 2 T flour, mix together into a smooth paste
1 pimento, finely chopped
1 1/2 - 2 cups cooked pumpkin puree
2 T brown sugar
1/2 tsp nutmeg
1/2 tsp thyme
salt and pepper to taste
1 T maple syrup
3 cups whipping (35%) cream
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Directions: |
Directions:In a large pot over medium-low heat, slowly fry the bacon until slightly crisp. Remove bacon and drain on a paper towel. Pour off all but a 2T of bacon fat from the pot.
Return the bacon to the pot, add onion and leeks. Cook over medium heat until the onion is translucent but not very brown. Add chicken stock, increase the heat to medium-high and bring to a gentle boil.
When the stock is boiling, add the flour-butter paste and stir with a whisk until it is smoothly incorporated and thickens. Reduce heat to medium-low and add pimento, pumpkin, sugar, nutmeg, thyme, salt, pepper, maple syrup and cream.
Heat for 10 - 15 minutes, stirring occasionally just until the soup comes to a very gentle boil.
Note: To clean leeks, cut in half, soak in a water/vinegar solution for about 10 minutes. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
Personal
Notes: |
Personal
Notes: Dad always liked to have soup for lunch.
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