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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fairytale Pumpkin Soup Recipe

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This recipe for Fairytale Pumpkin Soup is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1 pound bacon
4 onions, sliced
10 cloves garlic
1 teaspoon cayenne
4 cups low-sodium chicken stock
Salt
Pepper

Directions:
Directions:
Visit a local farmer's market to find a fairytale pumpkin.

Preheat oven to 375 degrees. Cut the pumpkin into quarters and remove the seeds. Bake at 375 degrees until soft. Let cool and peel the skin from the flesh.

In a large pot, cook the bacon until crisp. Add the onions and cook until translucent. Add the remaining ingredients, including the cleaned pumpkin. Bring to a simmer and cook for 30 minutes. Puree and strain the soup; a little water may need to be added to adjust the consistency.

Garnish with your favorite ingredients - maybe fresh herbs, croutons or Parmesan cheese!

Personal Notes:
Personal Notes:
This recipe was generously contributed by La Cuchara, located in historic Woodberry, inside the newly renovated Clipper Mill that used to house the London Fog factory. The restaurant features wood-fired cuisines inspired by the Basque region of Northern Spain and Southern France. Specialties include tapas-style appetizers and unique entrees that are matched with regional wines by a knowledgeable staff. The open kitchen and expansive bar make this local hot spot a great choice for after work gatherings with colleagues, date nights, family dinners, and large groups alike.

 

 

 

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